Shanghai Chicken Nuggets Recipe

Shanghai Chicken Nuggets picture


Health IndexAverageMethod
Main Ingredient


 Skinless boneless chicken thighs/Null4 , cut in 1-inch cubes (Null)
 Hoisin sauce/Null1 Tablespoon (Null)
 Dry white wine/Null1 Tablespoon (Null)
 Medium soy sauce/Null1 Tablespoon (Chinese / Japanese)
 Grated ginger root/Null1 Teaspoon (Null)
 Peanut oil/Vegetable oil6 Cup (96 tbs) (For deep frying)
 Panko bread crumbs/Null2 Cup (32 tbs) (Japanese Style)
Sesame seed batter
 Cake flour/Null1⁄3 Cup (5.33 tbs)
 Potato starch/Corn starch1⁄3 Cup (5.33 tbs)
 Baking powder/Null1⁄2 Teaspoon
 Salt/Null3⁄4 Teaspoon
 Sparkling water/Tap water10 Tablespoon (1/2 Cup Plus 2 Teaspoons)
 Vegetable oil/Null1 Teaspoon
 White sesame seeds/Null2 Teaspoon (Hulled)

Nutrition Facts

Serving size: Complete recipe

Calories 1708 Calories from Fat 757

% Daily Value*

Total Fat 85 g130.2%

Saturated Fat 14.3 g71.7%

Trans Fat 0 g

Cholesterol 0.45 mg

Sodium 3032.3 mg126.3%

Total Carbohydrates 147 g48.9%

Dietary Fiber 9 g35.9%

Sugars 7.7 g

Protein 99 g197.7%

Vitamin A 0.02% Vitamin C 0.52%

Calcium 22.9% Iron 4.6%

*Based on a 2000 Calorie diet


In a medium-size bowl, combine chicken, hoisin sauce, wine, soy sauce and gingerroot.
Marinate at least 30 minutes or overnight.
Prepare Sesame Seed Batter.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
While oil is heating, drain chicken.
Dip chicken pieces into Sesame Seed Batter; coat with bread crumbs.
Fry several pieces at a time 2 to 3 minutes or until crispy and golden-brown.
Drain on a wire rack.
Sesame Seed Batter: In a small bowl, combine flour, potato starch, baking powder and salt.
Stir in water, oil and sesame seeds.
Combine just until smooth.
Image Courtesy :