While there is no way to replace McDonald’s Chicken McNuggets, this baked version is a delicious substitute. Combined with my homemade curry sauce, (which I dare say is even better than the real thing), you can have a healthy happy meal any time.
WHAT INSPIRED MY CHICKEN “MCNUGGETS” RECIPE
Partly spurred on by Tik Tok star Joshuah Nishi’s “The Coveted McNuggets” viral cooking video, the decision to create my own version was motivated by the closure of McDonald’s 135 outlets in Singapore. The closure, which will last about a month or more, took effect on 19 April 2020 after seven of their staff were infected with Covid-19.
While I’m not someone who eats fast food regularly, being told I cannot have Chicken McNuggets for weeks on end, was enough to bring on a sudden craving.
Admittedly, Joshuah Nishi’s version looks more like an authentic Chicken McNugget than mine, but his is deep fried and mine is baked. I’m going with my healthier version! To ensure a crunchy, crispy finish, I coat these nuggets with cornflakes. Less oil and tastes great too. Win!
CURRY DIPPING SAUCE
Singapore is the only country to serve McDonald’s Curry Sauce. It is sweet, creamy and spicy all at the same time, and is my favourite sauce to eat Chicken McNuggets with. It is the sauce that Singaporeans who live overseas miss the most. When McDonald’s ran out of curry sauce in 2011, people went nuts.
It led a famous local food blogger (and doctor) to come up with a recipe for McDonald’s Curry Sauce that he claims is 90% similar to McDonald’s highly coveted sauce. Thanks Dr. Leslie Tay for sharing your recipe! It got my creative juices going and spawned my own 5 minute recipe. Based completely from my memory of what McDonald’s Curry Sauce tastes like (my last visit was way before this pandemic), I dare say my version rivals the original. Try it and tell me if I’m wrong!
IMPORTANT NOTE ABOUT SOME OF THE INGREDIENTS
CORNFLAKES
There’s no way around this, you simply have to coat each nugget with crushed cornflakes. When you deep fry anything that’s battered, the crunchy exterior comes from frying the flour mixture. However since we are baking these, the crunchiness comes from the cornflakes. You can choose gluten-free cornflakes just make sure it’s not sugar frosted!
MAYONNAISE
When making this kick-ass Curry Dipping Sauce, you have to be sure to use Heinz Mayonnaise and not Japanese mayonnaise which has a different formula. Japanese mayonnaise is sweeter and tangier than the normal variety. It also only uses egg yolk, instead of the whole egg, and is made with rice vinegar, instead of distilled vinegar. This not only changes the science and structure of the sauce, it affects the taste.
SOME COMMON QUESTIONS ABOUT BAKED CHICKEN NUGGETS AND CURRY SAUCE
Why bake these nuggets?
The most obvious reason is that it’s healthier, minus all that oil and trans fat that comes with frying. Also, baking ensures the nugget is cooked through. With frying, you may have an almost burnt exterior but the meat is still raw inside. Plus, baking is splatter-free, easier to clean up and involves zero babysitting. You simply pop your baking tray in the oven and move on with your life until the timer is up. All-round win for me!
Why are my chicken nuggets dry on the inside?
This recipe uses chicken breast which has less fat than other cuts of the chicken. If you want extra juicy nuggets, use boneless chicken thighs. Flavour and succulence is always in the fat. So to avoid dry nuggets made from chicken breast, drizzle a tablespoon of olive oil in your chicken mince. Also, make sure you don’t overcook them for too long in the oven. 17-18 minutes at 200ºC/400ºF works for me in my oven. If your oven runs extra hot, adjust the temperature a tad. Just be sure the internal temperature of the chicken nugget reaches 75ºC/135ºF.
Why has my curry sauce split?
You probably used too much oil to toast the curry powder and then exposed the mayonnaise to direct heat. It is important that you switch off the fire – and if you can wait a little longer, allow the sauce to cool – before adding the mayonnaise. Be sure to use a whisk to combine everything together into a smooth creamy paste.
Why is my curry sauce not creamy?
If the consistency is too runny, it is likely that you added too much water. No biggie! Simply continue to cook the curry powder and sugar mixture until the sauce reduces to a syrupy paste. Be sure to keep stirring with a whisk so it doesn’t burn. You need to fix this issue at the start before adding the mayonnaise and splash of milk.
This bears repeating… To ensure a creamy and smooth sauce, use a whisk to combine and emulsify all the ingredients together and be sure not to use too much oil when toasting the curry powder.
Why does my curry sauce taste powdery?
Toasting the curry powder at the start releases the aroma and flavours of the spices. Next, adding the water and sugar, while stirring continuously allows the curry powder to cook through and dissolve into a syrupy paste. These are two very important steps to ensure a successful sauce. It only takes 5 minutes, so be patient with the process. The moral of the story here is, don’t use raw curry powder or you’ll get a chalky sauce. You have to cook it first!
BEAT THE QUARANTINE BLUES WITH THESE EASY RECIPES:
- SPICY PEANUT SAUCE TOFU BOWL
- RIDICULOUSLY DELICIOUS BANANA BREAD
- EASY ONE-POT KIMCHI RICE WITH JUICY CHICKEN THIGHS
Stay Safe!
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Baked Chicken “McNuggets” with Homemade Curry Dipping Sauce
- Total Time: 90 minutes + 18 minutes
- Yield: 4-6 1x
Description
These crunchy chicken nuggets are baked, not fried and hit the spot if you are missing your favourite happy meal. Dunk them in this Curry Dipping Sauce, which is pretty close to the kind you get at McDonald’s in Singapore and you’re set.
Ingredients
FOR THE CHICKEN
- 1kg chicken breast, boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- splash of water
FOR THE COATING
BOWL #1:
- 4 eggs beaten
- 1/3 cup water
BOWL #2:
- 1/4 cup corn flour/cornstarch
- 1/4 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1/2 teaspoon salt
- 1 teaspoon paprika
BOWL #3:
- 5 cups cornflakes, crushed
FOR THE CURRY SAUCE
- 1–2 teaspoons olive oil
- 1 1/4 tablespoon curry powder
- 1/3 cup water
- 1 1/4 tablespoon white sugar
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoons mayonnaise
- Splash of milk (I used oat milk), about 2 tablespoons
Instructions
PREPARE THE NUGGETS
Trim any excess fat on the chicken breast. Chop up into cubes. Place in a food processor with salt, pepper, olive oil and just a splash of water (about 2 tablespoons). Blend until smooth.
Prepare all the ingredients for the coating in 3 separate bowls. Line a baking tray with aluminium foil and brush evenly with olive oil so the chicken pieces do not stick.
Using your hands create nugget shapes with the minced chicken, dip it into the egg wash, then into the flour mix, then back into the egg wash before finally coating it with the crushed cornflakes. Place each finished piece onto the foil-lined baking tray. This amount of chicken makes about 30 pieces so you will need two trays.
Place these trays in the fridge to set for at least 1 hour. Meanwhile, prepare the sauce.
MAKE THE SAUCE
In a saucepan, heat some oil. Don’t use too much or it will affect the sauce. Just enough to fry the curry powder until fragrant and turns a darker brown. About 1-2 minutes. Add some water to make a paste. Stir to combine. Add the sugar and cook for about another 3 minutes. Add a splash more water if needed.
When the sauce starts to thicken and get syrupy, turn the fire off. Add the mayonnaise, salt and soy sauce and with a whisk, stir to combine until smooth. Finally add a splash of milk, not too much or it will dilute the sauce. Set aside.
BAKE THE NUGGETS
When chicken nuggets are ready, preheat the oven to 200ºC/400ºF. Bake for 18 minutes. (20 minutes was a tad too long when I first tried this and it dried out the chicken breast a little).
Serve with the curry sauce and a side of vegetable sticks for a healthy happy meal.
- Prep Time: 30 minutes + 1 hour chill time
- Cook Time: 18 minutes
- Category: Happy Meal
- Method: Bake
- Cuisine: American
