Chicken Nuggets With Sweet-Sour Dip

Chicken Nuggets With Sweet-Sour Dip
Servings: 6 Prep 10 mins Bake 350°F 15 mins to 20 mins Cook 4 mins


  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1/2 cup flaked coconut
  • 4 boneless, skinned chicken breast halves (about 5 ounces each)
  • 1/2 cup vegetable oil
Sweet and Sour Sauce
  • 1/3 cup rice-wine vinegar
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 2 tablespoons ketchup
  • 3 tablespoons apricot jam
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Make It

1. Heat oven to 350 degrees F.

2. Place flour on waxed paper. Lightly beat egg in small pie plate. Combine crumbs and coconut on another sheet of waxed paper. Dip chicken in flour to coat both sides, shaking off excess. Dip in egg; coat with coconut mixture.

3. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes per side, until golden. Drain on paper toweling. Place in 13 x 9 x 2-inch baking pan.

4. Bake in 350 degrees F oven 15 to 20 minutes, until no longer pink in center. Cut into bite-size pieces. Place on serving platter. Spear with wooden picks. Serve with sauce.

Sweet and Sour Sauce:

5. Heat rice-wine vinegar, sugar, salt, ketchup and apricot jam in a saucepan over medium heat for 3 minutes, stirring. Stir cornstarch and water in small bowl; stir into saucepan; cook, stirring, until thickened, 2 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 363, Fat, total (g): 20, chol. (mg): 84, sat. fat (g): 5, carb. (g): 26, pro. (g): 21, sodium (mg): 237, Percent Daily Values are based on a 2,000 calorie diet.