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Crispy Chicken Nuggets with Honey Garlic Dip

A pile of golden brown, crispy chicken nuggets served on a white plate next to a small bowl of honey garlic dip.
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Follow this recipe to make genuinely crispy homemade chicken nuggets using a double-breading technique, served with a simple, flavorful honey garlic dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup all-purpose flour (for dredging)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For the Dip:
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. Season lightly with salt and pepper.
  2. Set up the breading station: Place the 1 cup flour in the first shallow dish. Whisk the eggs in the second dish. Mix the panko breadcrumbs, remaining 0.5 cup flour, salt, pepper, and garlic powder in the third dish.
  3. Bread the chicken: Dredge each chicken piece first in the plain flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko mixture to coat completely. Repeat the egg dip and panko coating for a double layer of crispiness. Place coated nuggets on a wire rack.
  4. Make the honey garlic dip: Combine honey, soy sauce, apple cider vinegar, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
  5. Thicken the dip: Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat and set aside.
  6. Cook the nuggets (Frying Method): Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the nuggets in batches for 3-4 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F or 74°C). Drain on a paper towel-lined plate.
  7. Cook the nuggets (Air Fryer Method): Preheat air fryer to 400°F (200°C). Lightly spray the nuggets with cooking spray. Cook for 10-12 minutes, flipping halfway, until golden and crisp.
  8. Serve immediately with the warm honey garlic dip.

Notes

  • For the crispiest result when baking or air frying, lightly spray the coated nuggets with cooking oil before cooking.
  • If you prefer a thinner dip, reduce the cornstarch slightly or add a teaspoon of water after cooking.
  • You can make the dipping sauce up to three days ahead and store it in the refrigerator. Reheat gently before serving.

Nutrition

Find it online: https://tastytribune.com/crispy-chicken-nuggets-with-honey-garlic-dip/