The Japanese are known for their cuisine. The country is famous for its fresh, fresh seafood and its vibrantly colored and exquisite cakes (sake). They also have a healthy, high-protein diet, which is why they are one of the most popular countries in the world. One of their favorite dishes is cooked chicken nuggets. This dish is very popular in Japan.
Japanese Chicken Nuggets are a fantastic easy recipe that is great for parties and holidays. These amazing chicken nuggets are super simple to make and by the time you’ve eaten a single batch, they’ll have been nibbled away, ready to be made again.
Japanese Chicken Nuggets are a delicious and easy-to-make chicken dish that is perfect for any occasion. Made with boneless, skinless chicken breast, these nuggets are breaded and fried to perfection. Serve with your favorite dipping sauce or simply enjoy it on its own!
In many cases, dipping sauces like soy sauce or tonkatsu sauce are provided with these nuggets. Additionally, a variety of sides, including rice, salad, or vegetables, can be served with them.
How to make Japanese Chicken Nuggets
The Japanese chicken nugget is a popular snack. If you are looking to start a Japanese chicken nugget recipe, this is a great one, and it can be made with any kind of chicken. To start with, it requires a couple of simple ingredients: chicken, ginger root, and flour. You can make this in the deep fryer or in the skillet. They are among the most delicious and simple Asian dishes to prepare. Fortunately, they are also one of the easiest and most popular to eat, and that’s why they’re such a good addition to your family’s dinner menu.
Ingredients
- 2 -4 boneless chicken breasts
- 1⁄2 cup soy sauce
- 3 tablespoons grated ginger root
- 4 crushed garlic cloves
- salt (to taste)
- pepper (to taste)
- cornflour
- white flour
- vegetable oil
Step by Step Instructions to make Japanese Chicken Nuggets
Step 1
Chicken should be cut into big, bite-sized pieces. Put everything in a large zip-top bag or bowl.
Step 1
Add the grated ginger, garlic, salt, and pepper to the 1/2 cup soy sauce. Over the chicken, pour the sauce. Make sure everything is well coated by stirring (bowl) or kneading with your hands (bag). Put the bowl/bag in the refrigerator for about an hour to marinate.
Step 3
Mix 1 part corn flour with 1 part white flour in a medium bowl. Keep a measuring spoon and bags at the ready in case you run out. The precise amount you will require is impossible to predict.
Step 4
One hour later, remove the chicken from the refrigerator. Coat the chicken in the flour mixture after removing it from the bowl or bag. Place aside. I recommend dipping the chicken in flour a second time before frying if there are any bits of ginger or garlic stuck to the chicken.
Step 5
FOR DEEP FRYER.
Make sure your fryer is set to 350 degrees F and deep fry the nuggets until golden brown, about 5 minutes.
Step 6
FOR SKILLET.
Set a deep skillet over high heat with about 1 inch of vegetable oil. You can check the temperature by using a thermometer. Add as many nuggets as you can comfortably fit in the pan at one time. Oil probably won’t cover them completely.
Step 7
Turn each nugget over after about 2 minutes (or when the part submerged in oil looks a delicious brown color). Keep an eye on the nuggets, especially the small ones that cook faster. After they look done, place them on a paper towel-lined plate to absorb any remaining oil. Fry all nuggets until golden.
Step 8
Serve with a slice of lemon (optional).
In Closing
I hope you enjoyed this Japanese chicken nuggets recipe! This Japanese chicken nuggets recipe is a delicious way to enjoy chicken that is both crispy and juicy. They are perfect for a quick and easy weeknight dinner, or for packing in your lunchbox for a tasty midday meal. If you want to get really creative, you could even use them as an ingredient in a larger dish, like a stir-fry or rice bowl. However you choose to eat them, I’m sure you’ll love their crispy, juicy goodness. Bon appetite!
More Delicious Recipes
Japanese Chicken Nuggets Recipe
Ingredients
- 2 -4 boneless chicken breasts
- 1⁄2 cup soy sauce
- 3 tablespoons grated ginger root
- 4 crushed garlic cloves
- salt (to taste)
- pepper (to taste)
- cornflour
- white flour
- vegetable oil
Instructions
- Chicken should be cut into big, bite-sized pieces. Put everything in a large zip-top bag or bowl.
- Add the grated ginger, garlic, salt, and pepper to the 1/2 cup soy sauce. Over the chicken, pour the sauce. Make sure everything is well coated by stirring (bowl) or kneading with your hands (bag). Put the bowl/bag in the refrigerator for about an hour to marinate.
- Mix 1 part corn flour with 1 part white flour in a medium bowl. Keep a measuring spoon and bags at the ready in case you run out. The precise amount you will require is impossible to predict.
- One hour later, remove the chicken from the refrigerator. Coat the chicken in the flour mixture after removing it from the bowl or bag. Place aside. I recommend dipping the chicken in flour a second time before frying if there are any bits of ginger or garlic stuck to the chicken.
FOR DEEP FRYER.
- Make sure your fryer is set to 350 degrees F and deep fry the nuggets until golden brown, about 5 minutes.
FOR SKILLET.
- Set a deep skillet over high heat with about 1 inch of vegetable oil. You can check the temperature by using a thermometer. Add as many nuggets as you can comfortably fit in the pan at one time. Oil probably won't cover them completely.
- Turn each nugget over after about 2 minutes (or when the part submerged in oil looks a delicious brown color). Keep an eye on the nuggets, especially the small ones that cook faster. After they look done, place them on a paper towel-lined plate to absorb any remaining oil. Fry all nuggets until golden.
- Serve with a slice of lemon (optional).