Chicken Nuggets with Orange Dipping Sauce

Matthew Kadey MSc., RD

4 servings

Chicken Nuggets with Orange Dipping Sauce

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Ingredients

For the chicken nuggets:
• 2 large eggs
• 1/4 cup (60 mL) unsalted butter, melted
• 3/4 cup (180 mL) ground golden flaxseed
• 3/4 cup (180 mL) grated parmesan cheese
• 2 tsp (10 mL) zest from a fresh Chilean lemon
• 2 tsp (10 mL) onion powder
• 2 tsp (10 mL) garlic powder
• 1 tsp (5 mL) yellow mustard powder (optional)
• 1/2 tsp (2.5 mL) salt
• 1/2 (2.5 mL) black pepper
• 1 pound boneless, skinless chicken thighs cut into 2-3 inch pieces
For the Orange Sauce:
• 1 fresh Chilean orange zested and juiced - about 1/2 cup/125 mL) (use more juice if necessary for flavor)
• 1/2 cup (125 mL) coconut milk
• 2 tbsp (30 mL) Thai sweet chili sauce
• 2 tsp (10 mL) minced fresh ginger
• 2 tbsp (30 mL) honey
• 2 tsp (10 mL) cornstarch

Instructions

1. Preheat oven to 400°F(205°C). In a medium sized bowl, lightly beat egg and stir in butter.
2. In a separate bowl, combine flax, parmesan, lemon zest, onion powder, garlic powder, mustard powder, salt and black pepper.
3. Lightly salt chicken, then dip each piece of chicken in the egg mixture, letting excess drip off, and then roll in flax mixture until coated.
4. Place chicken about 1-inch apart on a parchment or silicon lined baking sheet and cook for 15-20 minutes, flipping once halfway, or until cooked through.
5. Meanwhile, place orange juice and zest, coconut milk, chili sauce, ginger and honey in a saucepan and simmer for 10 minutes. Stir together cornstarch with 1 tablespoon water and stir into orange mixture.
6. Continue to simmer until slightly thickened.
7. Serve nuggets with dipping sauce.