Chicken Adobo Nuggets
A delicious twist on a classic dish, Chicken Adobo Nuggets are perfect for weeknight dinners and picky eaters, combining Filipino flavors into a finger food favorite.
Servings: 4 servings
Calories: 300kcal
Ingredients
Chicken Preparation
- 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
Coating and Baking
- 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
Instructions
Preparation
- Pat chicken pieces dry with paper towels.
- In a bowl, combine the chicken with soy sauce, vinegar, garlic, bay leaves, black pepper, and sugar. Marinate for 20-30 minutes.
- For stronger flavor, marinate for 1-2 hours, stirring occasionally.
Make Adobo Sauce
- Pour the chicken and marinade into a saucepan and simmer for 7-10 minutes.
- Cool slightly and remove bay leaves, reserving about three tablespoons of adobo sauce for drizzling later.
Coat and Bake
- Get each chicken piece coated: dust with flour, dip in beaten egg, then roll in breadcrumbs.
- Place on a lined baking sheet, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway.
- Ensure not to overcrowd the pan to prevent soggy bottoms.
Serve
- Serve nuggets on rice and drizzle with reserved adobo sauce or let kids dip.
- Add quick fried rice or fresh cucumbers and tomatoes for extra sides.
Notes
For storing leftovers, place in an airtight container and reheat in the oven or air fryer. You can also freeze baked nuggets.