Sweet and Sour Chicken Nuggets

Name: Low-Carb Sweet and Sour Chicken Nuggets
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 (10 oz) can chicken, drained; 1 cup shredded cheddar cheese; 1 large egg; 1 tsp sesame oil; 2 tbsp vinegar; 1/4 cup brown sugar substitute; 1/4 cup sugar-free ketchup; Sesame seeds, for garnish; Cauliflower rice, for serving

These low-carb sweet and sour chicken nuggets combine canned chicken with melted cheddar cheese, then coat them in a tangy homemade sauce made with vinegar and brown sugar substitute. They're ready in under 20 minutes and require no breading or deep frying.

🌍Asian-inspired 🏷️Sweet and sour chicken 🏷️Chicken nuggets 🏷️Keto 🏷️Low-carb Easy recipe

🏷️

🏷️Quick dinner

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TikTok

Total

17 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

1 (10 oz) can chicken, drained
1 cup shredded cheddar cheese
1 large egg
1 tsp sesame oil
2 tbsp vinegar
1/4 cup brown sugar substitute
1/4 cup sugar-free ketchup
Sesame seeds, for garnishoptional
Cauliflower rice, for servingoptional

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Instructions

1
In a medium bowl, combine the drained canned chicken, shredded cheddar cheese, and egg. Mix until well combined.
2
Form the mixture into small, nugget-sized pieces.
3
Place the nuggets on a parchment-lined tray and air fry at 400°F for 12 minutes, or until golden and cooked through.
4
While the nuggets are cooking, prepare the sauce. In a small saucepan over medium heat, combine the sesame oil, vinegar, brown sugar substitute, and sugar-free ketchup.
5
Whisk the sauce ingredients together and bring to a gentle simmer, cooking until slightly thickened.
6
Once the nuggets are cooked, place them in a clean bowl and pour the warm sauce over them. Toss gently to coat.
7
Serve immediately, garnished with sesame seeds, over a bed of cauliflower rice if desired.

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Tips & Notes

Pro tips

Drain the canned chicken thoroughly and break it into small, even pieces so nuggets bind properly and cook evenly.
Don't skip the sesame oil—it adds authentic Asian flavor that vinegar and sweetener alone cannot deliver.
Toss the hot nuggets in sauce immediately after cooking while they're still warm so the sauce adheres and flavors meld.
If sauce is too thin, simmer it for 1-2 minutes before tossing; if too thick, add 1 tsp water at a time until you reach the desired consistency.

Substitutions

Brown sugar substitute → honey or regular brown sugar (increases carbs)
Sugar-free ketchup → tomato paste thinned with a little water (slightly tangier)
Sesame oil → neutral oil like avocado oil (loses authentic flavor profile)
Cheddar cheese → mozzarella or gouda (changes flavor and binding slightly)

Storage & make-ahead

Store cooked nuggets in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F oven for 5-7 minutes to avoid drying out.

Common Questions

Can I use fresh chicken instead of canned?

Yes. Use 10 oz cooked, shredded chicken breast. The texture will be slightly different but the flavor and cooking time remain the same.

Is this recipe actually low-carb?

Yes, when made with brown sugar substitute and sugar-free ketchup. Check your specific sweetener's carb count; erythritol and monk fruit are zero-carb options.

How do I know when the nuggets are cooked through?

They should be golden brown on the outside and hold together firmly. Bake until edges are set (approximately 12-15 minutes at standard oven temperature).

Can this be made ahead?

Yes. Form and refrigerate nuggets for up to 24 hours before baking, or freeze for up to 3 months. Make sauce fresh or store it refrigerated for 5 days.