| 03.24.2018

Homemade chicken nuggets

Chin-Lun Hsu | Crumbs

Chin-Lun Hsu | Crumbs

Chin-Lun Hsu | Crumbs

Sometimes I feel like eating chicken nuggets, but the ones in grocery store are usually too dry, too salty or too big. I just need the small one-bite food, which makes me think of Taiwanese gourmet. The only ingredient I couldn’t find is the potato starch, so I substitute it with coating mix. It doesn’t taste like what I expected but it turns out really good. One thing to be careful is when frying them avoid to put the stove in high heat. Instead, keep it in the in the small to medium heat because you don’t want to burn the chicken nuggets.


  • ½ lb. chicken breast
  • 1 egg
  • 1 box of coating mix
  • 5 cups of vegetable oil
  • 2 teaspoons five spice powder
  • 4 teaspoons soy sauce
  • 4 teaspoons sesame oil
  • 2 tablespoons sugar
  • 2 2/3 tablespoon rice wine
  • 1 cup water


  1. In a bowl, mix the five spice powder, soy sauce, sesame oil, sugar rice wine and water. Stir well.
  2. Cut the chicken breast into chunks and marinate in the sauce.
  3. Cover bowl with a lid and marinate chicken in the fridge for a day to get the best results, but you can also marinate them for 5 to 10 minutes.
  4. Evenly coat the chicken chunks.
  5. Cook with the oil in small to medium heat stove.
  6. Fry until chickens turn golden brown.

Chin-Lun Hsu can be reached at crumbs@uidaho.edu.

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