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two bowls of boneless teriyaki chicken nuggets

Boneless Teriyaki Chicken Nuggets

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 35 minutes
  • Yield: 6 1x


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.


Units Scale
  • 2 lb 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
  • 1 cup all-purpose flour, divided
  • 2 large organic eggs
  • 1/4 cup white balsamic vinegar
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp oregano

For the Teriyaki Sauce:

  • 1/2 cup hoisin sauce
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup white balsamic vinegar
  • 2 tbsp minced garlic
  • 1 tbsp sugar
  • 2 tsp ginger
  • 1 tsp black pepper
  • 2 tsp cornstarch


  1. Cut the chicken breast into cubes and place them in a medium bowl. Season the chicken with ginger, paprika, ground cumin, black pepper, and sea salt. Mix with hands.
  2. Dust chicken with  1 tbsp of flour and make sure they are lightly coated evenly. Set to the side.
  3. In another bowl, add eggs and white balsamic vinegar. Whisk (paid link). Add chicken into the same bowl, coating well with egg mixture. 
  4. 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.
  5. 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. The sauce will thicken while cooling.
  6. 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.
  7. Add chicken to a large bowl and coat with teriyaki sauce. 



You can substitute white wine for white balsamic vinegar. Sauvignon Blanc, Pinot Grigio, Marsala, and Dry Riesling are all great white wines to cook with.

You can substitute arrowroot for cornstarch.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 415
  • Fat: 7g