Chinese Chicken Nuggets Recipe

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I’ve been making these Chinese-style chicken nuggets for years, and they’ve become one of those recipes my kids request on repeat. They’re nothing like the processed nuggets you find in the freezer aisle. Instead, these have a light, crispy coating with subtle five-spice flavor and a tender bite that actually tastes like real chicken.

The secret is in the double coating technique. You dredge the chicken pieces first in seasoned flour, then dip them in a light batter made with cornstarch and egg. This creates layers that puff up beautifully when they hit the hot oil. I use boneless thighs because they stay juicier than breast meat, but you can absolutely use breasts if that’s what you have.

The Double Coating Technique

What makes these distinctly Chinese is the seasoning blend. I add white pepper instead of black pepper, which gives a different kind of heat that’s more aromatic. A touch of five-spice powder goes into both the flour and the batter. It’s not overpowering, just enough to make you think “hmm, what is that flavor?” when you bite into them.

Essential Chinese Seasonings

The cooking process is straightforward, but I’ve learned a few tricks over the years. Keep your oil at a steady 350°F and don’t overcrowd the pot. I usually fry them in three batches, which gives each piece room to cook evenly. They only need about 4 minutes per batch, so the whole process moves pretty quickly once you get started.

Chinese Chicken Nuggets Recipe
Shani
Crispy homemade chicken nuggets with Chinese five-spice and white pepper seasoning
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon soy sauce
For the coating
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup cold water
For frying
  • 4 cups vegetable oil for deep frying
For the sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Method
 

Prepare the Chicken
  1. Cut the chicken thighs into 1-inch pieces. Pat them completely dry with paper towels.
  2. Season the chicken pieces with 1 teaspoon kosher salt, 1/4 teaspoon white pepper, and 2 tablespoons Shaoxing wine. Add 1 tablespoon soy sauce and mix well. Let marinate for 15 minutes at room temperature.
Make the Batter
  1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon kosher salt.
  2. Gradually add 3/4 cup cold water while whisking until you have a smooth batter that coats the back of a spoon. The consistency should be like thick pancake batter.
Prepare the Sauce
  1. Mince 2 cloves garlic and 1 tablespoon fresh ginger very finely.
  2. In a small saucepan, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons sugar, 2 tablespoons ketchup, and 1 teaspoon sesame oil. Whisk until smooth.
  3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Set aside.
Fry the Nuggets
  1. Heat 3 inches of vegetable oil in a heavy pot or deep fryer to 350°F. Use a thermometer to monitor the temperature.
  2. Dip each piece of marinated chicken into the batter, letting excess drip off. Carefully lower into the hot oil, working in batches of 6-8 pieces to avoid overcrowding.
  3. Fry for 3-4 minutes until golden brown and cooked through. The internal temperature should reach 165°F. Remove with a slotted spoon and drain on paper towels.
  4. Let oil return to 350°F between batches. Repeat until all chicken is fried.
Finish the Sauce and Serve
  1. Heat the sauce mixture over medium heat until it begins to simmer. Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
  2. Stir the cornstarch slurry and add it to the sauce. Cook for 1 minute until the sauce thickens and becomes glossy.
  3. Toss the hot nuggets with the warm sauce or serve the sauce on the side for dipping. Serve immediately while the nuggets are still crispy.

Notes

The key to crispy nuggets is maintaining the oil temperature at 350°F. If it drops too low, the coating will absorb oil and become greasy. These are best eaten fresh, but you can reheat leftovers in a 400°F oven for 5 minutes to restore some crispiness. The sauce can be made ahead and reheated when ready to serve.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4.2g 21%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 1285mg 56%
Dietary Fiber 1.2g 4%
Total Sugars 8.5g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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