Crispy Sweet & Sour Chicken Nuggets – Better Than Takeout

 

There’s something wonderfully comforting about a homemade meal that brings together simple ingredients, familiar flavors, and just the right touch of nostalgia. These Sweet & Sour Chicken Nuggets are exactly that kind of recipe — easy enough for a busy weeknight, yet delicious enough to feel like a little treat. 

Frozen ready-made chicken nuggets are baked until crisp in the oven. Once cooked through they are layered in a baking dish with a glossy sweet and tangy pineapple and red pepper sauce that tastes just like the classic takeout favorite, only fresher and made right in your own kitchen.  

This then gets baked again until everything is bubbling and the nuggets have taken on some of those lovely sweet and sour flavors.

 

Whether you’re cooking for one, feeding a family, or looking for a dish that always gets a smile, this recipe delivers every time. It’s quick, satisfying, and wonderfully delicious, perfect for pairing with rice, noodles, or your favorite veggies. If you love simple suppers that feel special without any fuss, you’re in the right place. I got you covered!

This was quick and easy to make and turned out to be incredibly moreish.  I would call this a real winner through and through! I really hope you will be inspired to make it for your family as well!

  

WHAT YOU NEED 

TO MAKE 

SWEET & SOUR CHICKEN NUGGETS

Really simple ingredients.  That's how I roll.

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

  

I prefer to use battered chicken nuggets rather than breaded. This gives a result much more like restaurant style sweet and sour chicken. You can use the breaded if that is all you have, but don't use a spicy one. Use a regular one.

I cut all of my vegetables into 1/2-inch chunks.  They should roughly be the same size as your pineapple chunks.

I use dark soy sauce and Chinese rice wine vinegar.

I use Kirkland brand organic granulated sugar and soft light brown sugar.

The spring onion is not totally necessary but makes a very pretty garnish and does add a hint of flavor when you go to eat the chicken.

 

HOW TO MAKE

SWEET & SOUR CHICKEN NUGGETS

Nothing could be easier.  Simple never tasted so delicious! Prepare to fall in love with this quick and easy entree.

1. 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. (I like to grease the pan just to make sure that the nuggets don't stick.)

2. 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 corn flour.  Set aside. (The cornstarch slurry will be used to thicken the sauce.)

3. Heat 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 corn flour/water mixture and cook stirring until the mixture thickens and becomes glossy.  (This happens quite quickly. Do not overcook.)

4. Remove 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. (Make sure your baking dish is large enough to hold all of the sauce and the nuggets.)

5. 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. (I usually cook my rice in my rice cooker while the nuggets are baking.)

HINTS AND TIPS FOR SUCCESS

If you follow my hints and tips, your finished dish should be perfect.

• Read through the recipe thoroughly several times before beginning to make this. That way you can be familiar with any ingredients or equipment needed.
• Assemble all of your ingredients before you begin.  This helps to prevent you from leaving out something integral to the recipe.
• Use quality and fresh ingredients. Check the dates on things to make sure they have not expired.
• Follow the instructions in the given recipe as written.
• Store any leftovers promptly in a covered container in the refrigerator and use within 3 days, preferably sooner.

  

FREQUENTLY ASKED QUESTIONS

CAN THIS BE MADE AHEAD OF TIME?

You could bake nuggets ahead of time and make the sauce ahead of time.  (Refrigerate both covered.) I do NOT recommend mixing the two together until you are ready to bake them in the oven.

WHAT IS THE BEST TYPE OF FROZEN CHICKEN NUGGET TO USE?

I like to use a nugget that is coated in batter rather than crumbs, but both kinds work well.

CAN YOU FREEZE THE LEFTOVERS?

I do not recommend freezing the leftovers.  The nuggets may absorb too much of the sauce and the sauce may split.

CAN I USE FRESH PINEAPPLE INSTEAD OF TINNED?

Yes, you can use the equivalent of fresh pineapple. You will need to add fruit juice in the place of the tinned pineapple juice in order to make up the equivalent of liquid which is needed to make the sauce.

 

SOME OTHER 

QUICK AND EASY CHICKEN RECIPES 

YOU MAY ENJOY

DELECTABLE MUSTARD BAKED CHICKEN - Very tender and juicy chicken with wonderful flavors.  Crispy skinned and glazed with a sweet and tangy mustard sauce. This really is finger-licking good.

APRICOT CHICKEN - This is actually a very simple recipe, using only four basic ingredients, not counting salt and pepper. All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg.  Simple.  The end result is amazing.

  

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Yield: 4 - 6Author: Marie Rayner

Sweet & Sour Chicken Nuggets

A simple, easy and deliciously family friendly entree.

ingredients:

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

instructions:

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.

Heat 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. 

Remove 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

 

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