Easy Low Calorie Chicken Nuggets Recipe
EASY LOW CALORIE CHICKEN NUGGETS RECIPE is a easy Chinese recipe that serves 4. 220 calories per serving. Recipe by foodiechina888 on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $6.45 total, $1.61 per serving
Ingredients
- 500 g Chicken Breast (skinless, boneless, trimmed)
- 1 medium Potato (peeled and boiled until tender)
- 1 small Onion (finely diced)
- 1 large Egg (room temperature)
- 1 tsp Ground Black Pepper (freshly ground)
- 2 tbsp Corn Starch (for binding and light coating)
- 2 tbsp Vegetable Oil (for shallow frying, low‑heat oil such as canola or sunflower)
- ½ tsp Salt (or to taste)
Instructions
Prepare the Chicken
Trim any fat from the chicken breast, then cut into small cubes. Pulse in a food processor or finely chop with a knife.
Time: PT5M
Cook the Potato
Place the peeled potato in a pot of salted water, bring to a boil, and cook until fork‑tender (about 10 minutes). Drain and set aside to cool slightly.
Time: PT10M
Temperature: 100°C
Sauté the Onion
Heat ½ tbsp oil in a small pan over medium heat, add the finely diced onion and sauté until translucent (3 minutes).
Time: PT3M
Temperature: Medium
Combine Ingredients
In a large mixing bowl, mash the boiled potato, then add the minced chicken, sautéed onion, beaten egg, ground black pepper, salt, and corn starch. Mix thoroughly until a cohesive, slightly sticky batter forms.
Time: PT5M
Shape the Nuggets
With damp hands, scoop about 1‑2 tablespoons of mixture and roll into bite‑size nuggets (≈1 inch). Place on a tray lined with parchment.
Time: PT5M
Fry the Nuggets
Add 2 tbsp oil to the skillet, heat over low heat, then add the nuggets in a single layer. Cover with a lid and cook 3‑4 minutes per side, turning once, until both sides are golden brown.
Time: PT8M
Temperature: Low
Drain and Serve
Transfer the fried nuggets to the paper‑towel‑lined plate to absorb excess oil. Serve hot with your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 220
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten‑free, High‑protein, Low‑calorie
Allergens: Egg, Corn
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Potato: Sweet potato
- Instead of Onion: Shallot, Green onion
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Ground Black Pepper: White pepper
- Instead of Corn Starch: Potato starch, Rice flour
- Instead of Vegetable Oil: Peanut oil, Sesame oil (use less)
- Instead of Salt: Soy sauce (reduce other salt)
Equipment Needed
- Knife
- Cutting Board
- Pot
- Colander
- Grater
- Mixing Bowl
- Measuring Spoons
- Skillet
- Spatula
- Plate with Paper Towels
Critical Steps — Do Not Skip
- Mixing the batter until cohesive
- Shaping nuggets so they hold together
- Frying on low heat with a lid to achieve a golden crust without burning
Chef Tips from the Video
- Pulse the chicken in a food processor for a finer texture that mimics store‑bought nuggets.
- Add a pinch of garlic powder or five‑spice for extra aroma.
- Use a non‑stick skillet to reduce the amount of oil needed.
Troubleshooting
Mixture is too wet and nuggets fall apart.
Add an extra teaspoon of corn starch and mix until the batter thickens.
Nuggets are pale and not crispy.
Increase the frying time slightly and ensure the oil is hot enough (low‑medium heat) before adding nuggets.
Nuggets are dry inside.
Do not over‑cook; keep the heat low and flip only once. The potato in the batter helps retain moisture.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven.
Freezer: Freeze raw nuggets on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Fry from frozen, adding 2‑3 extra minutes.
Room temperature: Not recommended; nuggets will become soggy and may spoil.
Make-Ahead Tips
- Prepare the batter up to step 4 and refrigerate for up to 24 hours; shape nuggets just before cooking.
- Formed raw nuggets can be frozen on a tray and stored for later use.
Frequently Asked Questions
What is the cultural significance and history of low calorie chicken nuggets in modern Chinese cuisine?
Low calorie chicken nuggets are a recent trend in Chinese home cooking, reflecting the growing demand for healthier snack options among urban consumers. While traditional Chinese snacks focus on steamed buns or fried dough, Western‑style nuggets have been adapted with local ingredients like corn starch and modest oil usage to fit Chinese taste preferences.
How do low calorie chicken nuggets differ from traditional deep‑fried chicken snacks in China?
Traditional Chinese fried chicken snacks, such as crispy chicken strips, are usually deep‑fried in large amounts of oil and often coated with flour or breadcrumbs. The low calorie version uses a light corn‑starch coating, a small amount of oil, and a potato‑egg binder, resulting in fewer calories and less fat while still delivering a satisfying crunch.
What regional variations exist for chicken nugget‑style snacks in Chinese cuisine?
In northern China, wheat‑based batters are common, while southern regions favor rice‑flour or corn‑starch coatings. Some coastal areas add a hint of seafood flavor, such as shrimp paste, to the nugget mixture. The recipe here follows the southern‑style corn‑starch approach for a lighter texture.
During which occasions are low calorie chicken nuggets typically served in Chinese households?
These nuggets are popular as a quick after‑school snack, a light appetizer for family gatherings, or a protein‑rich addition to a lunchbox. They are also served during health‑focused events like fitness meet‑ups or school health days.
What other Chinese dishes pair well with low calorie chicken nuggets?
Serve the nuggets alongside a fresh cucumber salad with rice‑vinegar dressing, a bowl of hot and sour soup, or a side of steamed bok choy. They also complement a simple fried rice or noodle stir‑fry for a complete meal.
What are the most common mistakes to avoid when making low calorie chicken nuggets?
Common errors include using too much oil, which defeats the low‑calorie goal, and over‑mixing the batter, which can make the nuggets tough. Also, frying at high heat will burn the exterior before the interior cooks through.
Why does this low calorie chicken nuggets recipe use corn starch instead of wheat flour?
Corn starch provides a light, crisp coating without the gluten found in wheat flour, keeping the nuggets lower in calories and suitable for gluten‑free diets. It also helps bind the potato‑chicken mixture while creating a delicate crust when fried on low heat.
Can I make low calorie chicken nuggets ahead of time and how should I store them?
Yes. After shaping, place the raw nuggets on a tray, freeze them solid, then transfer to a zip‑lock bag. They can be fried directly from frozen, adding a couple of minutes to the cooking time. Refrigerated nuggets should be cooked within 24 hours.
What texture and appearance should I look for when frying low calorie chicken nuggets?
The nuggets should develop a uniform golden‑brown crust with a slight crispness to the touch. Inside, they should be moist and tender, showing no pink raw chicken. A slight puffed appearance indicates the corn‑starch coating has set correctly.
What does the YouTube channel foodiechina888 specialize in?
The YouTube channel foodiechina888 focuses on trending Chinese home‑cooking recipes, especially healthier, low‑calorie adaptations of popular dishes. The channel emphasizes quick, budget‑friendly meals that suit modern urban lifestyles.
How does the YouTube channel foodiechina888's approach to Chinese cooking differ from other Chinese cooking channels?
foodiechina888 blends traditional Chinese flavors with contemporary health trends, often reducing oil, sugar, and carbs. While many Chinese cooking channels showcase classic techniques, foodiechina888 prioritizes calorie‑counting, ingredient swaps, and fast preparation suitable for busy viewers.
Last updated: August 31, 2026
