These Boneless Teriyaki Chicken Nuggets are made with tender chunks of chicken breast blended with the perfect balance of sweet and tangy, Asian-influenced flavors. This recipe can be served solo as a quick and easy snack or with rice or veggies for a complete meal.
While teriyaki is mainly known as a glaze marinated with or placed on proteins like chicken, it is also a cooking technique where “teri” means gloss or luster and “yaki” means to cook, fry or grill.
Teriyaki delivers a sticky sauce with that sweet and salty combo we all love. With a simple pairing of soy sauce and mirin (or rice vinegar or sake), ginger, and a few other ingredients like garlic, this “stick to your ribs” sauce goes great with everything.
My version adds a few more goodies into the mix because, you know, I had to make it my own!
If you are a fan of sticky, tangy, sweet chicken wings, then you’ll love this boneless alternative!
Ingredients you’ll need to make this recipe:
There are two sets of ingredients for this recipe — one set if for the chicken, and the other is for the teriyaki sauce:
For the chicken, you’ll need organic boneless chicken breast, organic eggs, white wine, all-purpose flour, panko breadcrumbs, garlic powder, oregano, ground ginger, paprika, ground cumin, black pepper, and sea salt.
The chicken will be cut into medium-sized chunks, seasoned, and dusted with a light coating of flour. The chicken will then be tossed in an egg bath combined with white wine. Another dredging in seasoned flour and breadcrumb mixture will prepare the chicken chunks for a quick fry.
Before frying your chicken, you can start working on your homemade teriyaki sauce/glaze. You’ll need hoisin sauce, soy sauce, brown sugar, white balsamic vinegar, white wine, minced garlic, sugar, ginger, black pepper, and corn starch for the teriyaki.
After a slight boil for 8-10 minutes, your teriyaki sauce is ready to go!
FAQs and tips for this recipe:
You can substitute white wine for white balsamic vinegar. I avoid using shelf cooking wines in my recipes and opt for white wine instead. Cooking wines are typically made with salt and preservatives to improve their shelf life. A Sauvignon Blanc, Pinot Grigio, Marsala, and Dry Riesling are all great white wines to cook with.
For gluten-free diets, you can substitute arrowroot for cornstarch. Since arrowroot is gluten-free, it’s perfect for those who don’t eat gluten. You should use twice as much arrowroot as you would cornstarch if you are substituting. And for the all-purpose flour and breadcrumbs, you can substitute rice flour and forgo the breadcrumbs.
These tangy chicken nuggets are perfect for games days and are excellent in place of traditional chicken wings that are not always easy to eat — especially when they are dripping in sauce.
I also enjoy these saucy chicken nuggets as a main course paired with sauteed veggies and/or steamed rice. The recipe makes the perfect amount of sauce if you want to drizzle a little extra on a bowl of white rice, brown rice, or quinoa.
When you want to make a good impression on your guests for any game day, bring these Boneless Teriyaki Chicken Nuggets out to snack on, and you will have a room full of satisfied family and friends.
These Boneless Teriyaki Chicken Nuggets are made with tender chunks of chicken breast blended with the perfect balance of sweet and sour, Asian-influenced flavors. Served solo as a quick and easy snack or with rice or veggies for a complete meal.
2lb organic boneless chicken breasts
1/2 tsp ground ginger
2 tsp paprika
2 tsp ground cumin
1 tsp black pepper
1/2 tsp sea salt
1cup all-purpose flour, divided
2 large organic eggs
1/4cup white balsamic vinegar
1cup panko breadcrumbs
1 tsp garlic powder
1 tsp oregano
For the Teriyaki Sauce:
1/2cup hoisin sauce
1cup soy sauce
1/2cup brown sugar
1/3cup white balsamic vinegar
2 tbsp minced garlic
1 tbsp sugar
2 tsp ginger
1 tsp black pepper
2 tsp cornstarch
Cut the chicken breast into cubes and place them in a medium bowl. Season the chicken with ground ginger, paprika, ground cumin, black pepper, and sea salt. Mix with hands.
Dust chicken with 1 tbsp of flour and make sure they are lightly coated evenly. Set to the side.
In another bowl, add eggs and white balsamic vinegar. Whisk(paid link). Add chicken into the same bowl, coating well with egg mixture.
Add remaining flour, panko breadcrumbs, garlic powder, and oregano in a large zip lock bag, then blend. Add chicken from egg mixture into bag and shake until pieces are coated well. Set to the side.
For the Teriyaki Sauce:
Heat a pot to medium-low heat and add all teriyaki sauce ingredients. Stir for 8 to 10 minutes, then remove from heat. Sauce when thicken while cooling.
Add oil and heat a large pan to medium-high heat. Fry chicken pieces for 3 minutes on each side, remove from hot oil and drain excess grease.
Add chicken to a large bowl and coat with teriyaki sauce.