Crunchy Seasoned Homemade Nuggets With Sweet & Sour Sauce!




About: Happy Sagi~

These homemade chicken nuggets had the right texture and flavor. The sweet and sour sauce (糖醋酱) is great for dipping almost any Asian inspired dish in! This recipe is very easy. I used a mixture of 5/6 chicken breast and 1/6 minced pork. The pork would add some extra richness, flavor and moistness after frying. It tastes leaner or healthier if you only use chicken meat and trim all the fat the chicken.

I have been working on developing a homemade version of nuggets (自制香鸡块) for some time. I tried few combination: chicken breast only, chicken breasts + chicken thighs and chicken breast + minced pork. I tried baking some and frying some also. And now I decided that I’m just choosing a path, recommending that you try this recipe and fry these. They are better, juicy and tender.

Good to know is that you can easily make a big batch nuggets. The marinated meat need to be refrigerated for at least 2 hours and up to a day in advance. You can freeze these nuggets (right before frying or putting them into the oven). You just bake them from frozen next time. Other than that, you can easily vary with the crackers. You can use different flavors that give your nuggets a new touch each time you make them.

Creating a healthy meal together can be a fun alternative or addition to enjoying eating them! It was easier than you thought it would be. You won't want fast food nuggets ever again! Here is a recipe for a healthier nuggets. Happy cooking!

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Step 1: Ingredients:

2 cup Cooking oil for deep frying.
Preheat oven 190°C. Vegetable oil, for baking.


550g Boneless skinless chicken breasts.
100g Minced pork.


660 g boneless skinless chicken breasts.

4 cloves Garlic (granulated).
3 whole Shallots.
3 tbsp Soy sauce.
1 tsp Sesame oil.
1 tsp Sugar.
1/2 tsp of Parsley flakes.
1/2 tsp of Oregano or other mixed herbs.
1/2 tsp Salt.
1/2 tsp Ground white pepper.
1 tsp Ginger juice.
1 tsp Corn starch.

1 Large egg.
1 cup All-purpose flour.
3/4 tbsp Rice flour.
1/4 tsp Salt.
1/4 tsp White pepper.


1 Large egg.
1/2 cup Breadcrumbs.
1/2 cup All-purpose flour.
1 tsp Salt.


1 cup Regular yogurt. (or substitute buttermilk)
2 cup Cereals or other crackers.

D. DIPPING SAUCE (Sweet and Sour):
Yield: 250ml.
3 tbsp Rice vinegar.
3 tbsp Brown sugar.
3 tbsp Tomato sauce. (ketchup)
3 tbsp Water.
2 tsp Soy sauce.
1⁄2 tsp Salt.
1 1⁄2 tsp Corn flour.

1 cup buttermilk. (tenderized chicken)

Step 2: Blend Chicken Until It Has All Been Taken Apart and Is a Fine Paste.

Cut chicken. Place the chicken and minced pork in a food processor. Blend until a smooth paste is formed, about 1 minute.

Step 3: Add Seasonings and Combine Well.

a. In a large bowl, combine meat and seasonings (Ingredients B).
b. Marinated for 30 minutes.

Step 4: Simply Rolling Up Into a Long Cylinder Shape and Freeze Them.

a. Put the marinated meat paste mixture into few plastic wrap or ziploc bags.
b. Roll up slowly and tightly in plastic wrap so cylinder holds shape.
c. Place in the refrigerator for at least 3 hours or overnight and store up to a week.

When ready to cook them, bake/fry frozen meat puree as directed in the next steps.

Step 5: Cut the Meat Mixture Into Small Bite-sized Patties.

a. Unwrap the log of marinated meat rolls.
b. Cut it crosswise into 3/4-inch pieces.
c. Lining them up on a plate.

Step 6: Whisk Egg. Stir in Chicken and Gently Toss to Combine.

a. Whisk the egg in a medium bowl. Set aside.
b. Place the flour in a shallow bowl and season with salt and white pepper.
c. Dip a piece of meat in the egg mixture, then coat in flour (work in batches).
d. Set on a clean plate.
e. Repeat with the remaining pieces of meat.


A. For breadcrumbs.
The process of coating the meat in flour, then in egg, and the crumbs again evenly created a nice crispy golden shell. Gently pressing the crumbs into the meat and place the nuggets back on the plate.

B. For cereals and other crackers.
Put the cereals (i.e. cornflakes) into a plastic bag. Crushed them with a rolling pin. Dip them into the yogurt. Rolled the meat pieces inside the plastic bag with the cereals or cracker crumbs to coat it evenly.

Step 7: Cook Until Evenly Golden and Crispy.

a. Heat the cooking oil in a large frying pan over medium-high heat.
b. Add the pieces to the pan and deep fry in small batches until golden brown on each side, about 6 - 8 minutes total.
c. Transfer the nuggets to a paper-towel-lined plate.

Step 8: Done & Ready to Be Served!

These nuggets are best eaten the same day they are made. Serve with your favorite dipping sauces.

Step 9: For the Dipping Sauce:

a. Whisk together rice vinegar, water and cornstarch in a small saucepan over a medium-low heat.
b. Add soy sauce, ketchup, brown sugar, and salt. Whisking constantly until the mixture is heated through.
c. Allow to thicken.

Step 10: Cooking Note (1):

1. You can be made up to 1 day in advance. Marinate the chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. Soaking the chicken in Buttermilk will result in tender and juicy chicken.

2. If you run out of buttermilk, mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.

3. For frying, alternately you may also brush some oil on the surface and bake in the oven at 190⁰C for 14 - 20 minutes. Place the coated nuggets on an oiled baking tray and bake for 5 - 8 minutes. Turn over each nugget and bake 5 minutes again, or until medium golden brown.

Step 11: Cooking Note (2):

You can alter this recipe to suit your own preference. Homemade crispy seafood is one of the dish that a must try in home. The remaining batter and seasonings here will work with fried seafood such as prawns and calamari. Enjoy!

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    27 Discussions


    4 years ago

    I like Idea to Frozen & cut , its no mash technic. Well done Dear...

    1 reply

    4 years ago on Introduction

    pork bung as calamari, true story link below

    1 reply

    Reply 4 years ago on Introduction

    Yeah.. Batter fried pork bung (酥炸猪大肠) is common as a chinese snack! I like the mixed pork porridge comes with crunchy deep fried bung (炸肠猪杂粥). Here is recipe and the simple steps for you. Will upload the full instructables in future~ ^^


    750 g Pork bungs

    I. Cleaning:
    All-purpose flour
    lemon juice (Optional)
    Vegetable Oil (Optional)


    1 can of Beer

    II. Seasonings:
    20g Ginger.
    1 whole Shallots.
    2 clove of Garlic.
    1 tbsp Soy sauce.
    1 tbsp Rice wine.
    1/2 tbsp Oyster sauce.
    1 tsp Salt.
    1/2 tsp Sesame oil.
    1/2 tsp White pepper.
    1/4 tsp Paprika powder.

    III. Simmer:
    450 ml water
    a stalk of Scallion.
    a few slices of Ginger.
    2 tbsp of Rice wine.
    1 tsp Soy sauce.
    1/2 tsp Fish sauce.
    1/4 tsp Ground white pepper.

    IV. Batter:
    2 Eggs
    50g All-purpose flour
    1 1/2 tbsp Water
    1 tbsp Corn flour
    1/4 tsp Ground white Pepper

    *You can alter your flavor of herbs and spices.


    Most markets will have the bungs uncut, clean, bleached and prepared. But they still smells like urine (or kidneys!?) when they are fresh. Although the bungs came pre-washed but I still washed them. Turn the bung inside out to clean it and you will see the fatty deposits inside. It doesn’t really matter because the fatty lining to be delicious.

    1. You can pick out some thicker fatty part.
    2. Flip the bung back and run running water.
    3. Soak with salt and vineger (3 minutes), then drain excess water.
    3. Add bung, 1/2 cup all-purpose flour, salt and some oil (optional) in a bowl.
    4. Rubbing inside and outside of the bung (3-4 minutes).
    5. Run running water again.
    6. Soak with salt and lemon juice/vineger (1-2 minutes, change water 3-4 times).


    1. Soak with warm water (2 minutes), then drain excess water.
    (Don't use boiling hot water. The hot water will "cook" the fat so that more difficult to remove dirt.)
    2. Pour beer in a large bowl and add the bungs.
    3. Rubbing them and you will see some bubble.
    4. Pour away the beer when bubble disappear.
    5. Use chopstick to flip them back and run running water.


    STEP1: Boil.
    Boil it for them 5 minutes. The skin will shrink.

    STEP 2: Cut.
    Don't use knife. Use a pair of scissors to cut across (about 1 inch wide) so that it’s like little rings, like calamari before prepare.

    STEP3: Stir Fry
    Heat oil to nearly smoking in a pan. Stir in cut bungs and then seasonings (Ingredients II). Set aside.

    Step 4: Simmer bungs in plenty of water.
    Boil a pot of water. Add in Ingredient III. Simmer for 50 minutes or until sufficiently tender. Drain.

    Step 5: Coat and fry.
    a. Mix all Ingredient IV in a medium bowl and stir it until combined.
    b. Coat well the seasoned bungs.
    c. Fry in batches until golden brown.
    d. Drain on paper towels.


    1. The light and thin batter tastes the best. It works great. Don't worry if it doesn't look like it's thick enough. The finished products will become hard and dry if thick coated.
    2. The deep fried pork bung turned out crispy, chewy and delicious, however, your kitchen may smelled few days~ Lol!



    4 years ago on Introduction

    Nice to see Malaysian sharing their recipe here. Just a small advice: freeze all the meat before you put them into the blender or food processor, it will retain the nice texture but avoid cooking the meat during the grinding process.

    1 reply

    4 years ago

    I am an "amateur chef" and can see that you are very astute yourself:) I never considered the idea of mixing the pork and the chicken that way? Love the idea, thank you for the great tip! Happy cooking!