Homemade McDonald's Chicken Nuggets Copycat Recipe - DIY McNuggets!

Ingredients

• 2 large Chicken Breast (boneless, skinless, diced and processed)
• 1 large Egg (room temperature)
• 1/4 teaspoon Salt (pinch, adjust to taste)
• 1.5 cups Cornstarch (for coating nuggets)
• 1 cup All-Purpose Flour (for batter)
• 1 cup Water (room temperature, for batter)
• 1 tablespoon Garlic Powder (for batter)
• 1 tablespoon Onion Powder (for batter)
• 2 tablespoons Yellow Mustard (for batter)
• 1 pinch Black Pepper (for batter)
• 0.5 cup Apricot Jam (sweet base for sauce)
• 2 tablespoons Corn Syrup (golden or white)
• 5 teaspoons Rice Vinegar (also called rice wine vinegar)
• 1 teaspoon Cornstarch (thickener for sauce)
• 0.5 teaspoon Yellow Mustard (adds tang to sauce)
• 0.5 teaspoon Soy Sauce (adds umami)
• 1 tablespoon Pickle Juice (adds acidity)
• 4 cups Vegetable Oil (for deep frying; use high smoke‑point oil such as canola or peanut)
• to taste pinch Additional Salt (sprinkle after frying)

Instructions

1. Process Chicken

   Dice the chicken breasts into chunks and pulse in a food processor until finely minced but not pureed.

   Time: PT5M

2. Combine Chicken Mixture

   Transfer the minced chicken to a mixing bowl, add the egg and a pinch of salt, and mix until evenly incorporated.

   Time: PT2M

3. Shape and Coat Nuggets

   Wet your hands slightly, scoop about 1½ tbsp of the mixture, shape into nugget‑like pieces, roll each piece in cornstarch, tap off excess, and place on a parchment‑lined baking sheet.

   Time: PT10M

4. Prepare Batter

   In a separate bowl whisk together water, flour, garlic powder, onion powder, mustard, and black pepper until smooth. The batter should be slightly thick but still runny.

   Time: PT5M

5. Dip Nuggets in Batter

   Using a fork, dip each cornstarch‑coated nugget into the batter, let excess drip off, and return the nugget to the parchment sheet.

   Time: PT5M

6. Freeze Nuggets

   Place the baking sheet in the freezer for at least 1 hour until the nuggets are firm.

   Time: PT1H

7. Make Sweet & Sour Sauce

   Blend apricot jam, corn syrup, rice vinegar, cornstarch, garlic powder, salt, yellow mustard, soy sauce, and pickle juice until smooth. Transfer to a saucepan, add 2 tbsp water, heat over medium‑high, stirring constantly until the mixture boils and thickens. Remove from heat and let cool.

   Time: PT10M

   Temperature: medium-high

8. Heat Oil

   Fill the large pot with vegetable oil to about 2 inches depth and heat to 350°F. Test by inserting a wooden spoon; bubbles should form around it.

   Time: PT5M

   Temperature: 350°F

9. Fry Nuggets

   Working in small batches, carefully lower frozen nuggets into the hot oil with tongs. Fry for 4‑6 minutes, or until golden brown and the internal temperature reaches 165°F. Remove with tongs, drain on paper towels, and sprinkle with a pinch of salt.

   Time: PT6M

   Temperature: 350°F

10. Serve

    Plate the hot nuggets with the sweet and sour sauce for dipping. Enjoy while fresh and crispy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g