McDonald's style chicken nuggets

Ingredients

• 1000 g Ground chicken (70 % breast, 30 % thigh) (Skinless, boneless)
• 3 units Eggs (2 for the batter, 1 for the coating)
• 15 g Onion powder (For the coating)
• 15 g Garlic powder (For the coating)
• 12 g Smoked paprika (10 g for the coating, 2 g for the Big Mac sauce)
• 225 g Cornstarch (200 g for the coating, 25 g for the sweet‑salty sauce)
• 200 g All‑purpose flour (For the coating)
• 1 g Salt (About 1 g, adjust to taste)
• 500 ml Frying oil (vegetable oil) (For a depth of about 1 cm)
• 150 ml Water (sweet‑salty sauce) (Base of the sauce)
• 150 g White sugar (For the sweet‑salty sauce)
• 90 ml White vinegar (80 ml for the sweet‑salty sauce, 10 ml for the Big Mac sauce)
• 50 ml Soy sauce (For the sweet‑salty sauce)
• 30 g White onion (About ¼ of a small onion, finely chopped)
• 100 ml Garlic mayonnaise (If you don’t have, prepare mayonnaise + 1 clove garlic)
• 1 units Garlic clove (For the Big Mac sauce (if you make homemade mayo))
• 15 ml Dijon mustard (For the Big Mac sauce)

Instructions

1. Prepare the chicken

   Remove the skin and bones, cut the breast and thighs into pieces, then coarsely chop the chicken. Set aside.

   Time: PT10M

2. Blend the chicken with an egg

   Place the ground chicken in the food processor, add one egg, close the lid and blend until a homogeneous paste forms.

   Time: PT5M

3. Form the balls and coat with starch

   With slightly damp hands, form balls of about 30 g. Roll them in cornstarch, tap to remove excess and set on a tray.

   Time: PT7M

4. Prepare the coating

   In a bowl, mix 1 egg, 200 g flour, 10 g smoked paprika, 15 g garlic powder, 15 g onion powder and 1 g salt until a thick batter forms.

   Time: PT5M

5. Heat the oil

   Pour the oil into a pan with a depth of 1 cm, heat to 350 °F (180 °C). Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 180°C

6. Coat and fry the nuggets

   Pierce each ball in the centre with a fork, dip it in the coating, then gently place it into the hot oil. Fry 2‑3 min each side until golden, then turn once more for an additional 1 min.

   Time: PT12M

   Temperature: 180°C

7. Drain and keep warm

   Remove the nuggets with a slotted spoon, place on paper towels, then put them in a 100 °F (38 °C) oven to keep warm.

   Time: PT5M

   Temperature: 38°C

8. Sweet‑salty sauce

   In a saucepan, combine 150 ml water, 150 g sugar, 80 ml white vinegar, 50 ml soy sauce and 25 g cornstarch. Bring to a boil while whisking, then reduce heat until a smooth thickening is achieved.

   Time: PT10M

9. Homemade “Big Mac” sauce

   Finely mince the white onion. In a bowl, mix the garlic mayonnaise, mustard, 10 ml white vinegar, 2 g smoked paprika and the minced onion. Incorporate well.

   Time: PT5M

10. Plating and serving

    Arrange the hot nuggets on a plate, accompany with the sweet‑salty sauce and the Big Mac sauce. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

430

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground chicken (70 % breast, 30 % thigh): Pre‑ground chicken
• Instead of Onion powder: Fresh grated onion
• Instead of Garlic powder: Fresh pressed garlic
• Instead of Smoked paprika: Sweet paprika
• Instead of Cornstarch: Potato starch
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Frying oil (vegetable oil): Peanut oil, Sunflower oil
• Instead of White sugar: Cane sugar
• Instead of White vinegar: Apple cider vinegar
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of White onion: Shallot
• Instead of Garlic mayonnaise: Plain mayonnaise + garlic
• Instead of Dijon mustard: Whole‑grain mustard

Equipment Needed

• Food processor or hand grinder
• Mixing bowl
• Tablespoon
• Tray or plate for holding the balls
• Frying thermometer
• Deep pan or fryer
• Oven
• Whisk
• Chef's knife
• Cutting board
• Silicone spatula
• Fork (to pierce the centre)

Critical Steps — Do Not Skip

• Prepare the chicken
• Form the balls and coat with starch
• Heat the oil
• Coat and fry the nuggets
• Sweet‑salty sauce

Chef Tips from the Video

• Use a 70 % breast/30 % thigh mix for optimal texture
• Do not overwork the chicken paste to keep it tender
• Add a pinch of sugar to the coating for a more uniform golden colour
• Using a frying thermometer ensures consistent cooking

Troubleshooting

Storage

Refrigerator: Nuggets in an airtight container 2 days, reheat in the oven at 180 °C for 5 min. Sweet‑salty sauce 2 days, Big Mac sauce 3 days.

Freezer: Nuggets on a tray, freeze for 1 month, thaw in the refrigerator before frying. Sauces can be frozen for 1 month.

Room temperature: Do not leave sauces at room temperature for more than 2 hours.

Make-Ahead Tips

• Form the chicken balls and keep them in the refrigerator for 24 h before cooking
• Prepare both sauces the day before and gently reheat before serving
• The coating can be prepared in advance and stored in an airtight container