Our favorite chicken nuggets dipped in a homemade copycat McDonald’s sweet and sour sauce.
Just like probably every other child on the planet my children like the McDonald’s chicken nuggets with fries and sweet and sour sauce. That’s like the only thing they ever wanted there (well, except the vanilla milk shake, which is the only thing I ever order there, it’s unbeatable and I don’t really want to know what’s in it). So after the last visit they made there with my husband, I decided it was time to take the matter into my own hands and do the stuff at home. The result was super: tastier, healthier and cheaper!
The sweet and sour sauce recipe is not exactly healthy with the amounts of sugar that it contains, but the portion was small and at least free from chemicals and other stuff. Instead of fries we had oven baked potato wedges, my potato specialty, I make them almost on a weekly basis, I just change the condiments used according to the occasion.
- Ingredients for the sweet and sour sauce:
- 1 cup apricot jam
- 2 tablespoons light sugar syrup (or corn syrup)
- 3 tablespoons apple vinegar
- 3 teaspoons corn starch
- 1 teaspoon soy sauce
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 4 tablespoons water
- Ingredients for the potato wedges:
- 2 medium potatoes per person (or how much you like)
- 2 tablespoons oil
- salt and pepper
- dried herbs to taste (rosemary, marjoram or oregano)
- Ingredients for the chicken nuggets
- 1 kg/ about 2 pounds chicken breast
- 2 ½ cups panko or other dried breadcrumbs
- 100 g/ 1 cup Parmesan, very finely grated
- 1 teaspoon dried herbs
- salt and pepper
- about 1 cup all-purpose flour
- 4 eggs
- First of all, I have a Falcon cooking machine, which has two ovens, that's why I can manage to bake so many things simultaneously.
- Sweet and Sour Sauce
- Place all the ingredients for the sauce except the water in the food processor and blend until smooth. Pour everything into a small pan add the water and bring to a boil stirring often. Boil for 5 minutes, stirring, the sauce will thicken. Let cool completely.
- Potato Wedges
- For the potato wedges, mix the oil, salt, pepper, paprika and herbs into a big bowl. Clean the potatoes very well (if you have organic you don't have to peel them), cut into wedges and and coat with the oil mixture.
- Spread on one or two baking sheets laid with parchment paper (don't overcrow) and bake for about half an hour at 200 degrees Celsius/ 390 degrees Fahrenheit, flipping once after the half time, until cooked through.
- Chicken Nuggets
- Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit.
- Cut the chicken breast into bite-sized pieces.
- Place the panko breadcrumbs on a baking sheet laid with baking paper, level well and bake until golden, about 5 to 6 minute, stirring once and leveling again after the first 3 minutes. Place the panko into a large bowl, let cool completely, than mix with the Parmesan and dried herbs.
- Increase the oven heat to 230 degrees Celsius/ 450 degrees Fahrenheit.
- Season the chicken pieces well with salt and pepper. Place the flour into a small bowl and the lightly beaten eggs into another small bowl. Coat the chicken pieces with flour, shake off excess, than dredge through the eggs and coat in panko. Place the chicken pieces on two prepared baking sheets (with parchment paper) and bake the sheets one at a time for about 10 minutes or until cooked through. Flip one time after 5 minutes. Be careful not to overcook the chicken.
- I have a Falcon cooking machine, which has two ovens, that's why I can manage to bake so many things at a time.
- Serve the nuggets with sweet and sour sauce, baked potato wedges and homemade mayonnaise, if you like.
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