Crispy Chicken Nuggets with Sweet and Sour Sauce
These crispy chicken nuggets feature a light tempura-style batter that stays crunchy and a homemade sweet and sour sauce made with pineapple juice and vinegar.
🍴Copycat
These crispy chicken nuggets feature a light tempura-style batter that stays crunchy and a homemade sweet and sour sauce made with pineapple juice and vinegar.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt.
Slowly whisk in the cold water, followed by the egg and oil, until a smooth batter forms. Do not overmix.
Cover the bowl and place the batter in the refrigerator to chill while you make the sauce.
To make the sweet and sour sauce, combine white vinegar, pineapple juice, soy sauce, sugar, and ketchup in a small saucepan over medium heat.
Bring the sauce to a simmer, stirring occasionally.
In a small bowl, mix 1 tbsp of corn starch with 2 tbsp of water to create a slurry.
Whisk the slurry into the simmering sauce to thicken it.
Turn off the heat and add the orange peel and fresh ginger slices. Cover the pot and let it steep for 5 minutes to infuse the flavors.
Heat vegetable oil for frying in a pot or deep fryer to 375°F (190°C).
Dip the chicken pieces into the chilled batter, ensuring they are fully coated.
Carefully place the battered chicken into the hot oil and fry for 5-6 minutes, or until golden brown and cooked through. Work in batches to avoid overcrowding the pot.
Remove the cooked nuggets with a spider strainer and drain on a wire rack or paper towel-lined plate.
Immediately season the hot nuggets with a mixture of salt, sugar, Chinese five-spice powder, and black pepper.
Serve the chicken nuggets hot with the sweet and sour sauce for dipping.
Store cooled nuggets in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crispiness.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven
The combination of cornstarch, baking powder, and ice-cold water creates a light, airy tempura batter that fries up extra crispy.
Baking will not achieve the same crispy texture as frying. For a healthier option, air frying at 375°F for 12-15 minutes works well.
Drain on paper towels immediately after frying and serve within 15 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, the sauce keeps in the refrigerator for up to 1 week. Reheat gently on the stovetop before serving.
Heat oil to 350-375°F. Use a thermometer to maintain consistent temperature for evenly cooked, crispy nuggets.
