CHICKEN NUGGETS WITH SWEET AND SOUR DIPPING SAUCE
Chicken Nuggets with Sweet and Sour Dipping Sauce

​1 1/2 cups (375 mL) panko (Japanese-style bread crumbs)
3 tbsp (40 mL) sesame seeds
2 tbsp (25 mL) chia seeds, optional
1 1/2 tsp (7 mL) paprika
3/4 tsp (3 mL) salt
4 boneless skinless chicken breasts
1/3 cup (75 mL) mayonnaise
Sweet and Sour Dipping Sauce (click for recipe)*

1. Combine panko, sesame seeds, chia seeds, paprika and salt in a pie plate; set aside.
2. Cut chicken breasts in half lengthwise.  Cut each chicken piece crosswise into 1 1/2 inch (3.75 cm) chunks.
3. Place chicken in a bowl.  Add mayonnaise and toss to coat.
4. Working with a few chunks at a time, place chunks in panko mixture, pressing lightly so that panko mixture adheres; turn to coat all sides.
5. Nuggets may be prepared to this point and frozen for up to 1 month.  If freezing, layer nuggets with wax paper in an airtight container.  Do not thaw before baking.
6. Preheat oven to 425ºF (220ºC).
7. Place nuggets in a non-stick foil-lined large rimmed baking sheet.
8. Bake until nuggets are completely cooked and coating is golden brown, about 15 minutes if fresh and 20 minutes if frozen.
9. Serve with Sweet and Sour Dipping Sauce. Serves 6.
 
Nutritional analysis per serving:
278 calories, 14.9 g fat, 21.3 g protein, 15.7 g carbohydrate, 2.7 g fibre, 429 mg sodium
 
*Ingredient not included in nutritional analysis.
 
Last updated on July 17, 2018