Name: Chicken Adobo Nuggets
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 lb Boneless, skinless chicken breasts or thighs, chopped into nugget-size; 1/2 cup Soy sauce (low sodium recommended); 1/4 cup Vinegar (white or cane vinegar); 4 cloves Garlic, smashed; 2 leaves Bay leaves; 1/2 teaspoon Black pepper, freshly cracked; 1 teaspoon Sugar (Just a pinch); 2 large Eggs, beaten (for dredging); 1 cup Flour; 1 cup Breadcrumbs (panko recommended) (For extra crunch); spray can Cooking oil spray (To avoid deep-frying); optional Paprika or onion powder (For additional flavor)

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Chicken Adobo Nuggets bring together two worlds in one irresistible bite. You ever have those days when regular nuggets just seem kinda… boring? Same here. That’s how I ended up mixing classic Filipino Chicken Adobo flavors with everybody’s favorite finger food. Sneaky way to get the kids (and honestly, picky adults) eating something both tasty and a little bit adventurous. Trust me, these nuggets will vanish from the plate before you even sit down. If you’ve got leftovers – I mean, if – consider yourself a kitchen superstar.

Ingredients

You really don’t need to hunt down fancy things. Here’s what’s up:

Chicken breast or thighs (boneless, skinless, chopped into nugget-size)
Soy sauce (go for low sodium if you want)
Vinegar (white or cane vinegar works, nothing too crazy)
Garlic (smash it up, don’t be shy)
Bay leaves
Black pepper (freshly cracked, if you can swing it)
Sugar (just a pinch)
Eggs (for dredging)
Flour and breadcrumbs (panko gets you extra crunch, but regular is good too)
Cooking oil spray (so you can skip deep-frying)
Optional: a little bit of paprika or onion powder for zing

That’s it! For folks looking to add a creamy twist, peek at this chicken adobo sa gata adobo with coconut milk version too.

Prepare chicken

I’m not a perfectionist so don’t worry about making even cubes. Grab your chicken pieces and pat them dry with paper towels. Don’t skip this step or the nuggets might not brown right, and nobody wants sad soggy nuggets.

Toss the chicken in a bowl with soy sauce, vinegar, garlic, bay leaves, black pepper, and a sprinkle of sugar. Let it marinate for twenty or thirty minutes. If you want the flavor to do a full five-star jump, marinate for an hour or two, but either way works. Somewhere in that process, give it a quick stir so all pieces get the love.

Honestly, sometimes I make a double batch and stash half for next day snacking. (Won’t tell if you do the same.) If you’re sharpening your Pinoy skills, check out these 10 adobo variations you can try this month for different vibes.

Make adobo sauce

Here comes my favorite part – the sauce! Pour the chicken with the marinade into a small saucepan. Simmer them together for about 7-10 minutes. You’ll see things bubbling and the aroma? If that doesn’t get the kids peeking in the kitchen, nothing will.

Let it cool a bit, then fish out the bay leaves (no chomp surprise, please). After the chicken cools, set aside maybe three tablespoons of that adobo sauce. You’ll need it to drizzle on the nuggets later for extra oomph.

If you’re all in for coconut flavor, you might like this creamy chicken adobo sa gata recipe with coconut milk twist. Just putting it out there! Pick your own adventure.

“These nuggets taste just like my Lola’s adobo but bite-sized – my picky eater even asked for seconds!” – Jenny, real mom review

Coat and bake

Okay, now for the messy (but fun) bit! Take each chicken piece and get it set for nugget glory: dust in flour, dip in beaten egg, roll in breadcrumbs. If they look lumpy, even better. My kids say the crunchier crumbs are their favorite part.

Line everything up on a baking sheet. Spray with a bit of oil, then bake in an oven set to 400°F for 20-25 minutes. Flip them halfway so all sides go golden. This way, you dodge the deep-fryer drama and the kitchen doesn’t smell like a food stall for days.

Pro tip? Don’t crowd the pan. Soggy bottoms are not welcome in this house.

Serve with rice

Nuggets and rice – they just make sense. Here are a few ways to make it a real meal:

Spoon hot rice onto your plate and pop nuggets on top.
Drizzle leftover adobo sauce over your nuggets, or let the kids dip.
Toss some quick fried rice on the side (or just plain jasmine rice, honestly).
Slice up some cucumber or tomato if you want a fresh crunch.

If you need a pairing idea for chilly nights, check out arroz caldo Filipino chicken rice porridge for ultimate comfort!

Common Questions

Q: Can I use chicken tenders instead of breast or thighs?
A: For sure. Tenders cook up fast and get super juicy.

Q: How do I store leftovers?
A: Put them in an airtight container. Reheat in the oven or air fryer so they stay crispy.

Q: Can I freeze chicken adobo nuggets?
A: Yep. Freeze them after baking. Warm them in the oven when ready to eat.

Q: Is there a dipping sauce you recommend?
A: I like the saved adobo sauce, but sweet chili or ketchup totally works too.

Q: Do I have to marinate the chicken?
A: Quick marinade is fine, but longer means bolder flavor. No stress if you’re in a rush!

Let’s Be Real – You Gotta Try These

There you have it. Chicken Adobo Nuggets are a fun twist for weeknights or picky eaters, and honestly, your regular nuggets may never hit the table again. Thanks to simple steps (and a little Filipino spirit!), you get a crispy, tangy bite in every piece. Oh, and if you want to mix it up with different flavors, check out these easy chicken adobo U S style with pantry items, or if you’re feeling fancy, try spiced pecan baked chicken nuggets with chipotle mustard sauce for your next gathering. Happy cooking, friends – you won’t believe how fast these disappear!

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