Cook time: 30 mins
Yield: 3 to 4 serves
Ingredients:
- 400gm chicken thigh (or chicken breast)
- 1 egg, whisked
- ½ cup plain flour / all purpose flour
- 1 cup Panko bread crumbs
- salt, to taste
- pepper, to taste
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 Tbsp mayonnaise
- salt, to taste
- pepper, to taste
- Preheat oven to 180C / 350F.
- Cut the chicken into 5-cm / 2-inch sized pieces. Season with salt and pepper. Mix well.
- Lightly coat the chicken with flour. Shake to remove the excess flour. Dip in the whisked egg. Coat with bread crumbs. Lightly press the surface. Place the chicken on a lined or greased baking pan. Bake in the preheated oven for 20 minutes. Flip to the other side in the middle of baking. Continue to bake until cooked through.
- While baking, to prepare the sauce. Mix all the ingredients well in a small mixing bowl.
- Dip the baked chicken nuggets into the sauce. Enjoy !
- The mustard honey sauce can be made well in advance. Cover and chill in refrigerate for up to 3 days.
- Also, the chicken nuggets can be made in advance. Bake them until just cooked through. Freeze them after cooling down. When you’re craving, heat them up in a low-temperature oven. If you’re going for this route, don’t bake the chicken too long or too brown at the first round. Otherwise, the meat will turn dry after reheating.
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