Crispy Thai-Inspired Coconut Chicken Nuggets with Sweet Chili Sauce
Equipment
- Large mixing bowls You’ll need one for the chicken mixture, one for the breading station.
- Sheet pan For laying out the coated nuggets before frying.
- Deep skillet or frying pan Cast iron is great, but any heavy-bottomed pan works.
- Tongs For turning nuggets in hot oil safely.
- Thermometer To monitor oil temperature (aim for 350°F).
- Slotted spoon or spider strainer For removing nuggets from the oil.
- Paper towels For draining excess oil after frying.
Ingredients
For the nuggets
- 1 lb ground chicken lean, ideally thigh meat for juiciness
- 1 large egg
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 green onions finely chopped
- 1 tablespoon finely chopped cilantro optional
- ½ cup all-purpose flour for dredging
- 2 eggs beaten (for coating)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the sweet chili dipping sauce
- ½ cup Thai sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon fish sauce
- ½ teaspoon chili flakes optional, for extra heat
Instructions
Prepare the Chicken Mixture
- In a large bowl, combine ground chicken, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, green onions, and cilantro (if using). Crack in one egg and mix until everything is evenly distributed. The mixture will be slightly sticky—this is good! It helps form cohesive nuggets without falling apart.
Form the Nuggets
- Scoop about a tablespoon of the mixture and shape into small, flat ovals or rounds using damp hands. You should get about 20–24 nuggets depending on size. Place them on a parchment-lined tray and refrigerate for 10–15 minutes to firm up slightly.
Set Up Your Breading Station
- Arrange three shallow bowls:
- One with flour seasoned lightly with salt and pepper.
- One with the beaten eggs.
- One with a mixture of shredded coconut and panko breadcrumbs.
- Dip each nugget first into the flour, then the egg, and finally press into the coconut-panko mixture to coat thoroughly. Press the coating in well so it sticks.
Fry the Nuggets
- Heat about 1½ inches of oil in your skillet over medium-high heat. Once the oil reaches 350°F, carefully add the nuggets in batches. Avoid crowding the pan. Fry for about 3–4 minutes per side or until golden brown and cooked through.
- Use a slotted spoon to remove them and drain on a paper towel-lined tray.
Make the Dipping Sauce
- While the nuggets are resting, stir together sweet chili sauce, lime juice, rice vinegar, fish sauce, and chili flakes. This adds a tangy, spicy-sweet contrast that plays perfectly with the savory nuggets.
Serve and Enjoy
- Plate the nuggets with a side of dipping sauce, a wedge of lime, and maybe even some pickled vegetables or a handful of chips if you're aiming for a classic chicken nuggets and chips experience.