Crispy Chicken Nuggets With Sweet And Sour Orange Glaze Recipe by Santy Coy
Cooking Instructions 1 hour 1 Cut the chicken thighs into bite sized pieces and put into a bowl. Add the marinade ingredients and rub them into the chicken with your hands. 2 Cover the bowl with plastic wrap and refrigerate for 20 minutes to an hour. 3 Remove the chicken from the fridge and take off the wrap. Sprinkle the flour over the mix to coat the chicken. 4 Heat the oil to 180ºC. Add the coated chicken pieces one at the time and fry for about 90 seconds. 5 When the chicken is lightly browned all over, take it out and let rest for about 4 minutes on a paper towel lined plate to drain the oil. The chicken will continue to cook as it rests. Turn the heat off under the oil in the meantime. 6 Reheat the oil to 180ºC and put the chicken back in for another minutes or so. When the surface is crisp, remove the chicken and drain on fresh paper towels. 7 For the orange glaze: Combine the marmalade, vinegar and sugar on a large bowl. 8 Add half of the chicken and mix to coat. 9 Arrange a serving plate with the rest of the chicken and the shredded cabbage. 10 Enjoy 1 Cut the chicken thighs into bite sized pieces and put into a bowl. Add the marinade ingredients and rub them into the chicken with your hands. 1 Cut the chicken thighs into bite sized pieces and put into a bowl. Add the marinade ingredients and rub them into the chicken with your hands. 2 Cover the bowl with plastic wrap and refrigerate for 20 minutes to an hour. 2 Cover the bowl with plastic wrap and refrigerate for 20 minutes to an hour. 3 Remove the chicken from the fridge and take off the wrap. Sprinkle the flour over the mix to coat the chicken. 3 Remove the chicken from the fridge and take off the wrap. Sprinkle the flour over the mix to coat the chicken. 4 Heat the oil to 180ºC. Add the coated chicken pieces one at the time and fry for about 90 seconds. 4 Heat the oil to 180ºC. Add the coated chicken pieces one at the time and fry for about 90 seconds. 5 When the chicken is lightly browned all over, take it out and let rest for about 4 minutes on a paper towel lined plate to drain the oil. The chicken will continue to cook as it rests. Turn the heat off under the oil in the meantime. 5 When the chicken is lightly browned all over, take it out and let rest for about 4 minutes on a paper towel lined plate to drain the oil. The chicken will continue to cook as it rests. Turn the heat off under the oil in the meantime. 6 Reheat the oil to 180ºC and put the chicken back in for another minutes or so. When the surface is crisp, remove the chicken and drain on fresh paper towels. 6 Reheat the oil to 180ºC and put the chicken back in for another minutes or so. When the surface is crisp, remove the chicken and drain on fresh paper towels. 7 For the orange glaze: Combine the marmalade, vinegar and sugar on a large bowl. 7 For the orange glaze: Combine the marmalade, vinegar and sugar on a large bowl. 8 Add half of the chicken and mix to coat. 8 Add half of the chicken and mix to coat. 9 Arrange a serving plate with the rest of the chicken and the shredded cabbage. 9 Arrange a serving plate with the rest of the chicken and the shredded cabbage. 10 Enjoy 10 Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Palmier Cookies Baked Spaghetti Chia seed bagel Bbq Roasted Smoked Sausage with Chicken 🐔 Instant Pot Fire Roasted Vegetable Soup (V/GF) Palmier Cookies Baked Spaghetti Chia seed bagel Bbq Roasted Smoked Sausage with Chicken 🐔 Instant Pot Fire Roasted Vegetable Soup (V/GF) Palmier Cookies Root veg pakoras Leafy Dal fry Chicken Manchurian Coconut Millet pudding Dal Paratha Kafi tsire Carrot halwa Mlinci with chicken (pasta tatters) Fried Potato Bread Palmier Cookies Root veg pakoras Leafy Dal fry Chicken Manchurian Coconut Millet pudding Dal Paratha Kafi tsire Carrot halwa Mlinci with chicken (pasta tatters) Fried Potato Bread