Quick Recipe Version (TL;DR)

Yield: Serves 4 (about 24 nuggets)
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour (includes brief chilling and batter rest)

Quick Ingredients

1 lb (450 g) chicken breast + 1/2 lb (225 g) chicken thigh, well chilled
2 tsp kosher salt; 1/2 tsp white pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp sugar
2 tbsp cornstarch; 1 egg white; 1 tbsp nonfat milk powder (optional); 1/2 tsp MSG (optional)
Dry pre-dust: 1/2 cup (60 g) cornstarch
Batter: 3/4 cup (90 g) flour; 1/2 cup (60 g) cornstarch; 1 tsp baking powder; 1/2 tsp salt; 1 egg; 1 cup (240 ml) ice-cold seltzer; 1 tbsp vodka (optional)
Sauce: 1/3 cup apricot preserves; 1/3 cup pineapple juice; 2 tbsp rice vinegar; 2 tbsp ketchup; 1 tbsp soy sauce; 2 tsp sugar; 1 tsp cornstarch + 1 tbsp water; pinch garlic and ginger
1.5 liters neutral oil (canola/peanut); chives for garnish (optional)

Do This

1. Pulse chilled chicken with salt, spices, sugar, egg white, milk powder (optional), and 2 tbsp cornstarch until tacky; chill 10 minutes.
2. Spread 1/2-inch thick on parchment; chill or briefly freeze 10 minutes to firm. Cut nugget shapes (about 24).
3. Toss shapes lightly in 1/2 cup cornstarch; shake off excess.
4. Whisk batter: dry ingredients, then egg + ice-cold seltzer (and vodka if using). Keep lumpy; rest 10 minutes.
5. Heat oil to 325°F (163°C). Dip nuggets in batter; fry 2–3 minutes until set and pale. Drain on rack.
6. Raise oil to 350°F (177°C). Fry nuggets 60–90 seconds until pale-golden and 165°F inside. Drain; salt lightly.
7. Simmer sauce 2–3 minutes; thicken with slurry. Serve warm with nuggets and chives.

Why You’ll Love This Recipe

Classic fast-food flavor, made from real chicken at home.
Light, tempura-style crust that stays crisp thanks to a two-stage fry.
Finely ground, seasoned chicken yields that familiar springy, juicy bite.
Tangy, glossy sweet-and-sour sauce with bright apricot and pineapple notes.

Grocery List

Produce: Chives (optional garnish)
Dairy: Eggs (1 whole + 1 white), nonfat milk powder (optional)
Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, white pepper, garlic powder, onion powder, sugar, rice vinegar, soy sauce, ketchup, apricot preserves, pineapple juice, neutral frying oil, seltzer water (or ice water), vodka (optional), MSG (optional), ground ginger

Full Ingredients

Chicken Nugget Mixture

1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces, very cold
1/2 lb (225 g) boneless, skinless chicken thigh, cut into 1-inch pieces, very cold
2 tsp (10 g) kosher salt
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sugar
2 tbsp (16 g) cornstarch
1 large egg white (about 30 g)
1 tbsp (8 g) nonfat milk powder (optional, for tenderness)
1/2 tsp MSG (optional, for that nostalgic fast-food savoriness)
2 tbsp (30 ml) ice-cold water, as needed

Dry Pre-Dust

1/2 cup (60 g) cornstarch

Tempura-Style Batter

3/4 cup (90 g) all-purpose flour
1/2 cup (60 g) cornstarch
1 tsp baking powder
1/2 tsp kosher salt
1 large egg, cold
1 cup (240 ml) ice-cold seltzer water (or ice water)
1 tbsp vodka (optional, for extra crispness)

For Frying

1.5 liters neutral oil (canola or peanut)

Tangy Sweet-and-Sour Sauce

1/3 cup (110 g) apricot preserves
1/3 cup (80 ml) pineapple juice
2 tbsp (30 ml) rice vinegar
2 tbsp (30 g) ketchup
1 tbsp (15 ml) low-sodium soy sauce
2 tsp (8 g) sugar
Pinch garlic powder and ground ginger
1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water

To Serve

Fine salt, to finish
2 tbsp finely snipped chives (optional)

Step-by-Step Instructions

Step 1: Chill everything for the best texture

Place your food processor blade, mixing bowl, and chicken pieces in the refrigerator for at least 20 minutes before starting. Working cold helps the meat proteins bind properly, giving nuggets their characteristic springy bite and keeping the batter crisp.

Step 2: Make the nugget paste

Add the chilled chicken to the food processor with kosher salt, white pepper, garlic powder, onion powder, sugar, cornstarch, egg white, milk powder (if using), and MSG (if using). Pulse, then process in short bursts until the mixture becomes very smooth and tacky, 30–60 seconds total. If needed, drizzle in up to 2 tbsp ice-cold water to help it move. The paste should pull into strands and smear against the bowl—this means the proteins have bound.

Scrape into a bowl, cover, and refrigerate 10 minutes to firm slightly.

Step 3: Shape into classic forms

Line a sheet pan with parchment. Spread the chicken paste about 1/2 inch (1.25 cm) thick in an even layer. Chill or briefly freeze 10 minutes to firm. Cut into 24 pieces, shaping into classic “boot,” “bell,” and “ball” forms with a small knife or cookie cutters (about 20–25 g each). Toss pieces lightly in the cornstarch pre-dust, shaking off the excess—this helps the batter cling.

Step 4: Mix a cold, lumpy tempura batter

In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. In another bowl, whisk the egg with the ice-cold seltzer (and vodka, if using). Pour wet into dry and stir just until combined—lumps are good. Set the batter over a bowl with a few ice cubes underneath and rest 10 minutes.

Step 5: First fry (set the crust) at 325°F

Heat oil in a deep pot to 325°F (163°C). Working in batches, dip dusted nuggets into the batter, let excess drip, then lower into the oil. Fry 2–3 minutes until the coating is set, pale, and the nuggets reach about 150°F (66°C). They should not brown yet. Transfer to a wire rack. Let them cool 5 minutes (you can refrigerate or briefly freeze to hasten setting).

Step 6: Make the sweet-and-sour sauce

In a small saucepan, combine apricot preserves, pineapple juice, rice vinegar, ketchup, soy sauce, sugar, and a pinch each of garlic powder and ground ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Simmer 30–60 seconds until glossy and lightly thickened. Keep warm.

Step 7: Second fry (finish crisp) at 350°F

Increase oil to 350°F (177°C). Fry the set nuggets 60–90 seconds until pale-golden and crisp, and the centers hit 165°F (74°C). Drain on a rack and season with a pinch of fine salt while hot. The exterior should be light, airy, and delicately crackly.

Step 8: Sauce and serve

Arrange nuggets on a warm platter. Sprinkle with chives, if using, and serve immediately with the warm sweet-and-sour sauce. For the most “fast-food” vibe, aim for pale-golden rather than deep brown.

Pro Tips

Keep it cold: chilled chicken, cold batter, and cool resting between fries make a lighter, crisper crust.
Lumps are good: lightly mixed tempura batter with visible lumps yields a lacier, airier shell.
Two-stage fry: the first fry sets shape; the second fry brings the crunch. Don’t skip.
Watch oil temperature: return to 325°F/350°F between batches for consistent color and texture.
Right size matters: 20–25 g per nugget cooks through fast and mimics the classic bite.

Variations

Spicy nuggets: add 1/2 tsp cayenne to the chicken mixture and 1/2 tsp to the batter; serve with a chili-honey dip.
Gluten-free: use 100% rice flour in the batter (90 g) plus the cornstarch; confirm soy sauce is gluten-free.
Air fryer method (lighter, not identical): After the first fry is replaced by a 10-minute freeze to set, dip in batter, spray all sides with oil, and air fry at 400°F (205°C) for 8–10 minutes, flipping halfway.

Storage & Make-Ahead

Par-cook ahead: After the first fry, cool completely, then refrigerate up to 24 hours or freeze up to 2 months. Fry the second time straight from cold (or frozen) at 350°F; add 30–60 seconds if frozen. Leftover finished nuggets reheat best in a 400°F (205°C) oven or air fryer for 6–8 minutes. Sauce keeps 1 week refrigerated; rewarm gently with a splash of water if too thick.

Nutrition (per serving)

Approx. 680 calories; 34 g protein; 30 g fat; 58 g carbohydrates; 1,050 mg sodium. Values are estimates and will vary with oil absorption and exact portion size.

Crispy Copycat McDonald’s Chicken McNuggets with Sweet-and-Sour Sauce