Total Time
Prep 35 mins
Cook 10 mins

A great dinner or delicious snack for the kids (and adults) anytime. The nuggets are crispy and have a nice juicy interior! Enjoy!

Ingredients Nutrition

  • 1 12 lbs boneless chicken tenders
  • 12 cup seasoned rice vinegar (I prefer the roasted garlic flavor)
  • 3 large green onions, minced
  • 1 piece gingerroot (1 to 1 1/2 inch, minced)
  • 2 tablespoons soy sauce
  • 34 cup plain breadcrumbs (or substitute Panko crumbs for a more crispy exterior)
  • 4 -6 tablespoons vegetable oil
  • salt and pepper
  • 12 teaspoon Chinese five spice powder (optional)


  1. In a large bowl, toss chicken with rice vinegar, greens onions, ginger, soy sauce, 1/2 teaspoons salt, and 1/4 teaspoons pepper; chill 1/2 hour to 8 hours. Drain checken well; discard marinade. Dip chicken in crumbs OR Panko; shake off excess.
  2. Heat 2 tbsps. oil in a non-stick skillet over medium-low heat. Cook 1/3 to 1/2 of the chicken without crowding until no longer pink in the center, about 2-3 minutes per side; drain on paper towels. Repeat until all chicken is used.
Most Helpful

These were good. I liked that they had a lot of flavor. I think I will try panko next time. Mine didn't turn out as pretty as the picture, even though I followed the directions. Will try again, really good with egg fried rice!

Melvin'sWifey June 29, 2009

Excellent! This is similar to the Japanese karaage without the eggs or flour making it more flavorful. Ginger/soy/rice vinegar-perfect combo. The breadcrumbs also made it so crispy. Love it! Thanks for sharing. Will be making this again and again and again! Made for Aus Recipe Swap #26.

Pneuma March 11, 2009