Orange Chicken Dino Nuggets

Perfect for kids of all ages and dinosaur lovers, this playful prehistoric tableau will make you roar with joy.

• Ready In: 4 hrs 40 mins
• Serves: 4

Ingredients

• FOR DINO NUGGETS

• 1  lb chicken
• 1  large egg
• 2  tablespoons  plain  fresh breadcrumbs
• 1  tablespoon buttermilk
• 2  teaspoons sriracha sauce (or any hot sauce)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• FOR COATING

• 3⁄4 cup all-purpose flour
• 1  large egg
• 3  tablespoons milk
• 1 1⁄3 cups panko breadcrumbs
•  vegetable oil, for frying

• FOR ORANGE SAUCE

• 1⁄4 cup brown sugar
• 3  tablespoons soy sauce
• 1  orange, zested
• 1  cup  orange juice
• 1  tablespoon  sesame oil
• 1  tablespoon garlic, finely minced
• 2  tablespoons ginger, finely minced or grated
• 1  teaspoon  red chili pepper flakes
• 2  tablespoons  rice wine vinegar
• 1⁄2 cup scallion, finely sliced
• 1⁄2 cup water
• 1 1⁄2 tablespoons cornstarch

• FOR SERVING

•  cooked white rice, dill, broccoli (for garnish)

Directions

1. To make Dino Nuggets:
2. In a large bowl, mix the ground chicken, egg, breadcrumbs, buttermilk, sriracha, dried oregano, garlic powder, salt and black pepper in a bowl until well combined.
3. Take a cookie sheet that will fit into your freezer and line with parchment paper. Arrange dinosaur cookie cutters on the cookie sheet. Take tablespoon sized chunks of the chicken mixture and use your fingertips to push the chicken into the cookie cutters in an even layer about 1/4 inch thick. You may need to add more or less chicken mixture to each cutter depending on the size. Lift away the cookie cutters. Repeat to fill the tray with dinosaur shapes (they can be very close together). Freeze for 1-2 hours until firm.
4. Place the flour in a wide, shallow dish. Crack egg into a second wide, shallow dish, add the milk and whisk together with a fork. Place panko breadcrumbs into a third wide, shallow dish.
5. Lift each frozen dinosaur shape off the cookie sheet then dip into the flour, turning to coat well. Then dip into the egg mixture, turning to coat. Lastly dip into the breadcrumbs, turning to coat.
6. Fill a large, deep skillet halfway with vegetable oil. Heat to 350 degrees F. Once the oil is hot, lower in a few nuggets at a time and fry until golden on one side 3-5 minutes. Flip and let the other side cook to golden brown – about another 3-4 minutes.
7. Transfer to plate lined with paper towel to drain the excess oil.
8. To make the Orange Sauce:
9. In a small bowl, mix the brown sugar, soy sauce, orange zest and orange juice.
10. Heat the sesame oil in a large skillet over a medium heat. Once hot, add the garlic, ginger and pepper flakes and cook, stirring constantly, for 1 minute. Pour in the soy sauce mixture, the rice wine vinegar and scallions and stir through. Bring to the boil then turn down to simmer.
11. Mix the cornstarch and water in a small bowl then pour that into the skillet too, stirring it in thoroughly, until thickened. Add the fried nuggets to the sauce in the pan then gently flip them over and stir to coat in the sauce.
12. Mould the rice using small bowls into mounds on a plate. Garnish with the broccoli to make a ‘Jungle’ scene. Arrange the hot nuggets in the scene, garnishing with dill or cilantro if desired.
13. Tools:
14. Tools:
15. Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.
16. Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.