Hong Kong Style Nuggets

Serves: 2
Time: 25 min

Chick'n Nuggets tossed in Sweet & Sour sauce with stir fried vegetables

1. First make the Sweet and Sour Sauce, in a pan add rice vinegar and Vegetable stock with brown sugar and bring to the boil.

2. Add Tomato Ketchup and puree with soy sauce and simmer for 1 minute.

3. Mix Corn flour with pineapple juice and add to the sauce.

4. Cook for 1 more minute, add a pinch of cayenne pepper and check seasoning.

5. Deep Fry frozen Nuggets for a few minutes until Core temperature 75C (165F) and keep warm.

6. In a pan, stir fry the vegetables in a little oil until al dente.

7. Add some sweet and sour sauce with the Nuggets.

Serve with rice or Noodles.


10 Nuggets
• Vegetables
• ½ Onion cut in small dices
• 2 cloves Garlic Crushed
• ½ Red bell pepper cut into small squares
• ½ Green bell pepper cut into small squares
• 10 Pineapple chunks small chunks
• 1 tbsp Flora oil
• Red Chilli

Sweet and Sour Sauce
• 2 tbsp rice vinegar
• 4 tbsp Brown sugar
• ½ cup Vegetable stock
• 3 tbsp Tomato ketchup
• 2 tsp Tomato puree/Paste
• 2 tbsp Pineapple Juice from pineapple tin
• ⅛ tsp Corn starch
• 1 tbsp light soy sauce
• 1 Pinch of Cayenne Pepper

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