Making McDonald's Chicken McNuggets At Home

Ingredients

• 1 cup Ketchup (regular tomato ketchup)
• 0.25 cup Dark Brown Sugar
• 1 tablespoon Smoked Paprika
• 1 tablespoon Garlic Powder
• 1 teaspoon Kosher Salt
• 1 tablespoon Dijon Mustard
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Chinese Black Vinegar (also called Chinkiang vinegar)
• 3 tablespoons Rye Whiskey (optional, adds depth)
• 0.5 cup Water
• 3 tablespoons White Distilled Vinegar
• 1.5 pounds Chicken Breast (skinless, boneless, trimmed)
• 0.25 pound Chicken Skin (trimmed, cut into chunks)
• 2 teaspoons Kosher Salt
• 1 teaspoon Granulated Sugar
• 0.5 teaspoon Monosodium Glutamate (MSG)
• 0.25 cup Cornstarch (for thin batter)
• 1 cup Water (for thin batter)
• 3 cups All-Purpose Flour (for flour dredge)
• 1 heaping tablespoon Kosher Salt
• 0.5 teaspoon MSG
• 1 teaspoon White Pepper (freshly ground)
• 1 teaspoon Celery Powder
• 0.5 cup Cornstarch (for tempura batter)
• 0.75 cup All-Purpose Flour
• 1.25 teaspoons Baking Powder
• 0.25 teaspoon Baking Soda
• 1 cup Water (chilled, for tempura batter)
• 2 large Eggs (whisked)
• 4 cups Vegetable Oil (high smoke point oil for deep frying (e.g., canola, peanut))

Instructions

1. Mix Barbecue Sauce Ingredients

   Combine ketchup, dark brown sugar, smoked paprika, garlic powder, kosher salt, Dijon mustard, Worcestershire sauce, Chinese black vinegar, rye whiskey (if using), water, and white distilled vinegar in a saucepan.

   Time: PT5M

2. Simmer Barbecue Sauce

   Place the saucepan over medium heat, bring to a gentle simmer, and cook 15‑20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

   Time: PT20M

   Temperature: medium heat

3. Prepare Chicken Mixture

   Cut chicken breasts into 1‑inch cubes and roughly chop the chicken skin. Run both through a meat grinder (or pulse in a food processor) until very fine. Transfer to a bowl, add kosher salt, granulated sugar, and MSG, then mix until homogeneous.

   Time: PT15M

4. Chill Chicken Mixture

   Cover the bowl with plastic wrap and place in the freezer for 10 minutes to firm up, making it easier to shape.

   Time: PT10M

5. Make Thin Cornstarch Batter

   Whisk together 1/4 cup cornstarch and 1 cup water until smooth. Set aside.

   Time: PT2M

6. Prepare Flour Dredge

   In a large bowl combine 3 cups all‑purpose flour, 1 heaping tablespoon kosher salt, 0.5 teaspoon MSG, 1 teaspoon white pepper, and 1 teaspoon celery powder. Mix well.

   Time: PT5M

7. Make Tempura Batter

   In another bowl whisk 0.5 cup cornstarch, 0.75 cup flour, 1.25 teaspoons baking powder, 0.25 teaspoon baking soda, 2 whisked eggs, and 1 cup chilled water until just combined. Do not over‑mix.

   Time: PT5M

8. Shape Nuggets

   Remove the chilled chicken mixture from the freezer. Lightly wet your hands and shape the mixture into nugget‑sized pieces (about 1‑inch thick). Place on a tray.

   Time: PT10M

9. Coat and Fry Nuggets

   Heat vegetable oil in a heavy‑bottomed pot to 375°F (190°C). Working in batches, dip each nugget first into the thin cornstarch batter, shake off excess, then coat with the flour dredge. For extra flakiness, dip again in the tempura batter before returning to the oil. Fry 5‑7 minutes, or until golden brown and cooked through.

   Time: PT20M

   Temperature: 375°F

10. Cool and Serve

    Remove nuggets with a spider, place on a wire rack to drain excess oil. Serve hot with the homemade barbecue sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g