Boneless Teriyaki Chicken Nuggets

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.

But…

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.

Check out my other game-day favorites:

• Simply Fried Chicken Wings
• Grand Crescent Dogs
• Creole Fried Pickle
• Mushroom & Swiss Sliders
• Buffalo Chicken Dip

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