Real Recipes From Real Home Cooks ®

teriyaki chicken nuggets

(3 ratings)
Blue Ribbon Recipe by
Ruthann Cook
Three Rivers, MI

This recipe is one I have used for about 25 years now. It is always a hit with my family. It is filling and good for children that like the "nugget" size bites. My kiddos were the first lovers of this recipe, and now my grandchildren (even the pickiest) eat it up like crazy!

Blue Ribbon Recipe

If you have kids in the house, chicken nuggets are always on the most requested list. This recipe elevates chicken nuggets with a sweet and salty homemade teriyaki sauce. Enjoy them as a snack or an easy back-to-school dinner with some fried rice.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 - 6
prep time 15 Min
cook time 40 Min
method Pan Fry

Ingredients For teriyaki chicken nuggets

  • 2 lb
    chicken breasts, boneless and skinless
  • 1/2 c
    all-purpose flour
  • 1/2 tsp
  • 1/8 tsp
  • 2 lg
  • oil for frying
  • 1/3 c
    soy sauce
  • 1/3 c
  • 1 clove
    garlic, minced
  • 1 tsp
    ginger, ground

How To Make teriyaki chicken nuggets

  • Chicken breasts cut into chunks.
    Cut chicken into squares.
  • Dipping chicken in eggs and flour.
    Dip chicken in eggs. Then coat in the seasoned flour.
  • Frying pieces of chicken.
    Heat oil for frying on medium heat. Add coated chicken to hot oil and cook until brown, approx. 15-20 minutes, turning to brown pieces on all sides.
  • Draining fried chicken.
    Drain chicken.
  • Soy sauce, honey, garlic, and ground ginger in a saucepan.
    While the chicken is frying, in a small saucepan combine the soy sauce, honey, garlic, and ground ginger. Heat until hot, stirring to mix ingredients well.
  • Dipping fried chicken in the sauce.
    Dip chicken pieces into a saucepan to coat with honey mixture.
  • Coated chicken nuggets on a baking sheet.
    Place on a baking sheet. Pour any remaining sauce over the chicken.
  • Baking the chicken nuggets.
    Bake at 250 degrees for 20 minutes. Serve and watch it disappear!