Sweet & Sour Chicken Nuggets

Tuesday 1 January 2019

After all of the excess of the past few weeks, I wanted to cook us something simple for our tea tonight, and yet I still wanted something delicious.  
Its New Years after all  . . .  and whilst the traditionalist in me was telling me that I needed to be baking  a Ham like my mom always did, the lazy person in me said, no, no, no  . . .  the lazy person won!  

I decided that I would try to develop some sort of recipe using frozen chicken nuggets. I had a bag of them in the freezer so why not! I love creating tastiness out of what I have to hand.

Let me introduce Sweet & Sour Chicken Nuggets.   I know that sweet & Sour sauce is a very popular dipping sauce for chicken nuggets  . . . 

And sweet and sour chicken balls are a very popular entree on a Chinese menu.  This tasty recipe combines the two, plus has the added convenience of using frozen chicken nuggets.

By all means if you are a purest, do make your own chicken nuggets from scratch.   There are plenty of good recipes out there. 

There are also some very good quality frozen chicken nuggets available these days as well, made from chunk chicken and not ground chicken.  This is what I used.   

I have used them before and I was confident that they are a premium chicken product, made with actual chunks of chicken, not regurgitated chicken paste.  But if this still bothers you, by all means buy some chicken breast, cut it into chunks, batter it and fry it yourself. 

Like I said,  with me, today  . . .  Lazy won out! 

If you decide to use frozen, do use battered and NOT breaded.   

You simply spread them out on a baking sheet and bake according to the package directions until they are crisp and golden brown.

While they are baking make your sauce.  I used three kinds of peppers in my sauce . . .  red, yellow and green  . . .  along with an onion, I cut into chunks and some garlic.

You cook these in a tiny bit of oil until crispy tender and then you pour on the liquid ingredients.

I use a mix of water, pineapple juice, soy sauce and white vinegar  . . .

I add tomato ketchup for colour and taste.

You pour this over the vegetables along with the pineapple and you let it come to the boil, and then you whisk in a mix of cornflour/cornstarch and water  . . .

Cook, stirring constantly, until the mixture bubbles, thickens and turns glossy.  Sauce done.  Once you got the sauce done and the nuggets are golden brown, you layer the two in a baking dish and then pop them back into the oven  . . .

Just until the sauce has gloriously coated each nugget with scrumptious flavour and the flavour all meld. It doesn't take much time at all!  Dinner is served!

Yield: 4 - 6

Sweet & Sour Chicken Nuggets

A simple, easy and deliciously family friendly entree.


You will need:
1 family sized bag of frozen battered chicken nuggets
(Not breaded)
1 tsp oil
1/2 each red, green and yellow sweet bell pepper, trimmed
and cut into chunks
1 medium onion, peeled and cut into chunks
1 large clove garlic, peeled and minced
1 tin (435g/14 oz) pineapple chunks in juice, drain and save  the juice

For the sauce:
55g of tomato ketchup (1/4 cup)
1 tsp soy sauce
60ml of white vinegar (1/4 cup)
50g soft light brown sugar (1/4 cup packed)
95g of white sugar (1/2 cup)
180ml of water or a mix of water and pineapple juice (3/4 cup) plus 2 1/2 TBS
1 1/2 TBS corn flour (corn starch)

To serve:
1 spring onion, thinly sliced on the diagonal
cooked rice


Preheat the oven to the temperature recommended on the
package of chicken nuggets.  Spread the nuggets out on a tray in a
single layer and then bake according to package directions.  While the
nuggets are baking, make the sauce.

Whisk the
tomato ketchup, soy sauce, vinegar, brown sugar, white sugar and
pineapple juice/water mixture together.  In a bowl mix together the 2
1/2 TBS of water and the cornflour.  Set aside.

 the oil in  skillet.  Add the vegetables and cook, stirring, until
crispy tender. Add the pineapple chunks.  Pour in the tomato ketchup
mixture. Bring to the boil, then whisk in the cornflour/water mixture
and cook stirring until the mixture thickens and becomes glossy. 

 the chicken from the oven.  Place a third of the sauce in a baking
dish.  Top with half the nuggets.  Pour another third of the sauce over
top of the nuggets.  Top with the remaining nuggets, and then finally
the remaining sauce.

Bake in the heated oven, uncovered, 
for 10 to 15 minutes until hot and bubbling.  Remove from the oven. 
Scatter the spring onion over top and serve along with cooked rice.
Created using The Recipes Generator

I served it with some cooked rice and a garnish of green spring onions, thinly sliced on the diagonal.  My husband gobbled it up.  I love it when that happens!  Happy New Year and Bon Appetit! 

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  1. This sounds really nice. I love sweet and sour sauce and what a clever idea to use the battered nuggets. I'll have to look and see if they have them here as it's a lot less fuss than doing your own from scratch. I might try this out on the grandchildren. They already like your sweet and sour meatballs, so I'm sure they'll love this.

    1. They are a lot less fussy for sure Marie. I have no problems using convenience foods like this when they are not overly processed. I always have a bag or two of these in the freezer! Your grandchildren will love them! Happy New Year! xo

  2. I love sweet and sour sauce too!After church my mom and I would go to babmboo Village and have Chinese food for lunch:)

    1. It is one of my favourites Monique! What a lovely memory to have of special times with your mum! xo

  3. Made this last week - wow -lovely. I would never have tried these frozen chicken chunks as I am picky re frozen fast type food . However, as I have cooked a number of your recipes and always been delighted with results, I thought I would give them a try. You are so correct re quality and @ £2.25 a pack good value too. Many thanks Marie.

    1. Again I am so pleased these were enjoyed Gill! Thank YOU so much! xo

  4. I finally got around to making this when the grandchildren came over for a visit. As luck would have it, the chicken nuggets were on special at the supermarket last week, so I grabbed a big bag. Everyone loved it - I doubled the recipe and made it in a very large roasting pan and it worked perfectly and looked so appetising with the lovely blend of colours. I'll definitely be making this again as it was easy and very economical as well as very tasty.

    1. Marie I am always so happy when you try one of my recipes and then enjoy it! It really makes my day. I love your suggestions of doubling and cooking in a large roasting pan for larger groups! Thank you! xo


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