Thai Sauce Chicken Nuggets

Name: Thai Sauce Chicken Nuggets
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 3 piece Boneless chicken thigh meat; 1 tbsp light soy sauce; 1/3 tsp Black pepper; 1 tbsp cooking wine; 1/3 cup Clear water; 2 tbsp Thai chicken broth; 1/2 tbsp Tomato sauce; 1/2 tbsp white sugar; 1/4 tsp Refined salt; 1/2 tbsp Sesame oil; 3 tbsp Cornstarch

Deboned chicken thighs are scored, marinated, dusted in starch, and pan-fried until golden, then glossed with tangy Thai-style sauce. Crisp edges with a punchy sweet-and-sour finish.

30 minNewMedium Cold Dishes Pan-fry Sweet & Sour

Instructions

1
Debone the chicken leg meat, score the meat with a knife in a pineapple pattern without cutting through the skin, add 1 tablespoon of light soy sauce, 1/3 teaspoon of pepper, and 1 tablespoon of cooking wine, mix evenly by hand, and let it sit for 20 minutes.
2
Spread cornstarch on a plate and coat the meat side thoroughly with cornstarch.
3
Turn it over, also coat it lightly and evenly with cornstarch, then shake off the excess starch;
4
Heat the pan over medium-low heat, add some oil, and place the chicken thighs skin-side down.
5
Slowly fry until golden yellow;
6
Flip the chicken and pan-fry until golden brown;
7
Put 2 tablespoons of chicken juice, 1/2 tablespoon of tomato sauce, 1/2 tablespoon of white sugar, 1/4 teaspoon of refined salt, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of cornstarch into the pot, add 1/3 cup of water, turn to medium-high heat, and stir constantly;
8
Cook until large bubbles appear;
9
Pour over the chopped chicken pieces; you can also prepare a small dish of chicken sauce for dipping.