Crispy Sweet Chili Garlic Nuggets
These crispy sweet chili garlic nuggets are seasoned to perfection and the sauce really takes them to the next level. Battered in a simple flour breading and seasoned with Ethiopian Berbre, these nuggets are the perfect weeknight treat.
Servings 4 people
Ingredients
- 2 large chicken breasts cut into nugget sized portions
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp berbere seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chicken bouillon
- 1 egg
- canola oil for frying
For Breading
- 1 cup all purpose flour
- 1 tsp berbere seasoning
- 1 tsp all purpose seasoning
- 1/2 tsp paprika
- salt and pepper to taste
For sweet chili garlic sauce
- 2 tbsp butter
- 1/3 cup sweet chili sauce
- 1/3 cup Franks red hot buffalo sauce
- 1 tbsp Cholula Hot Sauce, Chili Garlic
- splash of water
Instructions
- Cut chicken breast into 2 inch nugget sized portions
- In a bowl, add chicken, drizzle with olive oil and season with salt, pepper, berbre, garlic powder, onions powder and chicken boullion.
- Add egg to the chicken and mix well with your hands hands
- To another shallow bowl add flour and season with berbre and all purpose seasoning, salt and pepper to taste
- Bread chicken in flour a few pieces at a time, shaking off the excess flour
- Set chicken on a wire rack until you have coated all the chicken
- Heat oil in a shallow frying pan and fry chicken nuggets on each side until golden brown all over, about 4-5 minutes total
- While chicken fries, in a separate sauce pan, on medium-low heat add butter. Once butter melts, add sweet chilli sauce, hot sauce and splash of water. Stir and bring to a low simmer for 2 minutes.
- Once the chicken is done frying add the chicken into the sauce and coat well
- Serve immediatly