Cornstarch creates that crispy shell because its molecules are 40% smaller than flour—traps less oil, maximum crunch.
Honey Garlic Chicken Nuggets with Mashed Potatoes
Savor the goodness of our Honey Garlic Chicken Nuggets paired with velvety mashed potatoes—your new go-to meal for building muscle while keeping things light! These tender, protein-packed nuggets are lightly glazed with a sweet and savory honey garlic sauce, making them irresistibly delicious. Dive into this wholesome dish and feel great about your choices!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Korean-American frankenstein was born in 1990s Los Angeles when Korean immigrants discovered American kids' obsession with chicken nuggets—they hijacked the concept with gochujang-inspired sriracha and soy sauce glazes, creating what Koreatown food trucks now peddle as 'K-nuggets' that make McDonald's offerings look like cardboard dipped in sadness.
Regional Twist
In Seoul's Gangnam district, they double the gochujang instead of sriracha, swap honey for Korean rice syrup, and toss with sesame seeds and scallions rather than parsley for proper Korean fried chicken vibes.
📝 Ingredients
Shopping List
- 600 g chicken breast
- 20 g egg white
- 22 g light cream cheese
- 12 g parsley
- 800 g potatoes
- 180 g skim milk
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- cornstarch (to taste)
- garlic (to taste)
- garlic powder (to taste)
- honey (to taste)
- onion powder (to taste)
- sea salt (to taste)
- soy sauce (to taste)
- sriracha (to taste)
- water (to taste)
- white vinegar (to taste)
👨🍳 Instructions
- 1
Cook the potatoes with the skin on using your preferred method, seasoning with salt.
- 2
Mash the potatoes as desired, adding hot milk and light cream cheese while still warm.
- 3
Mix well, adjust salt, and serve as desired.
- 4
In a bowl, season the chicken with garlic powder, onion powder, and salt. Use less salt if using refined salt, as the chicken sauce will contain soy sauce.
- 5
Add the egg white and mix.
- 6
In another bowl, add cornstarch and the chicken. Cover and shake to coat the chicken.
- 7
Spread in the air fryer and cook at 200°C for 10 minutes. If using the oven, bake at 220°C for 16 minutes or until the chicken is fully cooked and golden.
- 8
Meanwhile, mix honey, hot sauce, grated garlic, and cornstarch mixed with water in a small saucepan. Heat on low, stirring until a smooth glaze forms.
- 9
Toss the breaded chicken with the hot glaze. Finish with chopped parsley and serve with the mashed potatoes.
💡 Pro Tips
- ✓Cube chicken breast into uniform 1-inch pieces to ensure even cooking - smaller pieces overcook and become dry while larger pieces remain undercooked at the specified temperature and time.technique1-inch pieces
- ✓Mix 1 tsp cornstarch with 2 tbsp cold water for the glaze slurry because this 1:2 ratio creates optimal thickening without lumps when heated.ingredient1:2 ratio
- ✓Add hot milk (60-70°C) to warm mashed potatoes because cold liquid causes the starches to seize and create a gluey texture instead of creamy smoothness.technique60-70°C
- ✓Let chicken rest 5 minutes after coating with cornstarch because this allows the starch to hydrate and form a better crust that won't fall off during cooking.timing5 minutes
- ✓Cook the honey garlic glaze on low heat (medium-low burner setting) because high heat will caramelize the honey too quickly and create bitter compounds before the cornstarch can properly thicken.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cornstarch creates that crispy shell because its molecules are 40% smaller than flour—traps less oil, maximum crunch.
Honey Garlic Chicken Nuggets with Mashed Potatoes
Savor the goodness of our Honey Garlic Chicken Nuggets paired with velvety mashed potatoes—your new go-to meal for building muscle while keeping things light! These tender, protein-packed nuggets are lightly glazed with a sweet and savory honey garlic sauce, making them irresistibly delicious. Dive into this wholesome dish and feel great about your choices!
The Story
This Korean-American frankenstein was born in 1990s Los Angeles when Korean immigrants discovered American kids' obsession with chicken nuggets—they hijacked the concept with gochujang-inspired sriracha and soy sauce glazes, creating what Koreatown food trucks now peddle as 'K-nuggets' that make McDonald's offerings look like cardboard dipped in sadness.
Regional Twist
In Seoul's Gangnam district, they double the gochujang instead of sriracha, swap honey for Korean rice syrup, and toss with sesame seeds and scallions rather than parsley for proper Korean fried chicken vibes.
📝 Ingredients
Shopping List
- 600 g chicken breast
- 20 g egg white
- 22 g light cream cheese
- 12 g parsley
- 800 g potatoes
- 180 g skim milk
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- cornstarch (to taste)
- garlic (to taste)
- garlic powder (to taste)
- honey (to taste)
- onion powder (to taste)
- sea salt (to taste)
- soy sauce (to taste)
- sriracha (to taste)
- water (to taste)
- white vinegar (to taste)
👨🍳 Instructions
- 1
Cook the potatoes with the skin on using your preferred method, seasoning with salt.
- 2
Mash the potatoes as desired, adding hot milk and light cream cheese while still warm.
- 3
Mix well, adjust salt, and serve as desired.
- 4
In a bowl, season the chicken with garlic powder, onion powder, and salt. Use less salt if using refined salt, as the chicken sauce will contain soy sauce.
- 5
Add the egg white and mix.
- 6
In another bowl, add cornstarch and the chicken. Cover and shake to coat the chicken.
- 7
Spread in the air fryer and cook at 200°C for 10 minutes. If using the oven, bake at 220°C for 16 minutes or until the chicken is fully cooked and golden.
- 8
Meanwhile, mix honey, hot sauce, grated garlic, and cornstarch mixed with water in a small saucepan. Heat on low, stirring until a smooth glaze forms.
- 9
Toss the breaded chicken with the hot glaze. Finish with chopped parsley and serve with the mashed potatoes.
💡 Pro Tips
- ✓Cube chicken breast into uniform 1-inch pieces to ensure even cooking - smaller pieces overcook and become dry while larger pieces remain undercooked at the specified temperature and time.technique1-inch pieces
- ✓Mix 1 tsp cornstarch with 2 tbsp cold water for the glaze slurry because this 1:2 ratio creates optimal thickening without lumps when heated.ingredient1:2 ratio
- ✓Add hot milk (60-70°C) to warm mashed potatoes because cold liquid causes the starches to seize and create a gluey texture instead of creamy smoothness.technique60-70°C
- ✓Let chicken rest 5 minutes after coating with cornstarch because this allows the starch to hydrate and form a better crust that won't fall off during cooking.timing5 minutes
- ✓Cook the honey garlic glaze on low heat (medium-low burner setting) because high heat will caramelize the honey too quickly and create bitter compounds before the cornstarch can properly thicken.technique