Chicken Nuggets Asian-Style

I am constantly on the hunt for dishes that son would like. Since chicken nuggets are one of his favorites, I decided to make it - Asian style.

This wasn't the regular chicken nugget made of ground-up chicken or "mechanically reclaimed meat" according to Jamie Oliver (Food Revolution). I used chicken tenders, cut into bite-sized pieces and battered the Asian way. ;-)

This recipe was inspired by Jen's Asian Chicken Nuggets recipe. It worked for my whole family - son loved it, and hubby enjoyed the ginger flavor. Win - win! P.S. Don't tell your kids that there's ginger in it. What they don't know won't scare them!

What you need:

• 1 pound chicken tenders
• Canola oil (for frying)
• Corn starch (for dredging)

For the marinade:

• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 teaspoon ground fresh ginger

For the batter:

• 2 egg whites
• 2 tablespoons corn starch
• 3 stalks green onion, chopped
• 1 tablespoon ground fresh ginger

What to do:

Cut the chicken tenders into one inch squares. Set aside.

Mix all the marinade ingredients and transfer to a  ziploc bag. Add the chicken and marinate for about an hour in the fridge.

Start the batter by beating the egg whites. Add 2 tablespoons corn starch, ground ginger and chopped green onions. 


Heat the oil in a frying pan over medium-high. Dredge the marinated chicken pieces in flour, then drop in the batter and coat evenly. Transfer to pan and deep fry for about 1 to 2 minutes, depending on the thickness of your chicken. Drain on a cooling rack. Enjoy!

U.C.U. (Über Close Up)

 Tips, Tricks and Tweaks:

1. Wash your hands (and utensils) with hot soapy water, especially when dealing with poultry.
2. To make sure that your chicken is cooked, the internal temperature should be at least 165°F. (Always keep your meat thermometer handy).
3. As a dipping sauce, try soy sauce with lime.