Maple Nuggets with a Spicy Sauce

October  4, 2022
0 Ratings
  • Serves 4 for dinner and more if served as an appetizer
Author Notes

These are chicken nuggets for grownups, although I do know many kids who like spicy food. The chicken is marinated in maple syrup and cayenne and then breaded and fried. Dip them in the spicy maple sauce and they pack a nice punch. —inpatskitchen

What You'll Need
  • For the sauce
  • 1 cup homemade or good quality purchased mayo
  • 1 tablespoon (or more if you like really spicy) sambal oelek (spicy chili paste)
  • 4 tablespoons dark amber maple syrup
  • For the nuggets
  • 4 six to eight ounce skinless, boneless chicken breasts cut into 1 to 1 1/2 inch cubes
  • 2 teaspoons salt, divided
  • 2 teaspoons cayenne pepper, divided
  • 1/2 cup dark amber maple syrup
  • 1 egg, lightly beaten
  • 1 1/2 cups all purpose flour
  • Vegetable oil (enough to fill a large frying pan about an inch for pan frying)
  1. For the sauce
  2. Combine all ingredients, cover and refrigerate until serving time.
  1. For the nuggets
  2. Place the chicken cubes in a bowl and stir in 1 teaspoon salt, 1/2 teaspoon cayenne and the 1/2 cup maple syrup. Cover and refrigerate for about 45 minutes to an hour.
  3. After marinating, place the chicken cubes in a colander to drain the liquid and then place them back in the bowl and stir in the beaten egg to coat.
  4. In a separate bowl whisk together the flour, 1 teaspoon salt and 1 1/2 teaspoons cayenne. Dredge the chicken cubes in the seasoned flour and set on a wire rack.
  5. Heat the oil in the large frying pan and then pan fry the cubes for just a few minutes to brown all sides. transfer the cubes to a rimmed baking sheet. (Fry the cubes in batches - don't over crowd)
  6. Bake the cubes in a pre heated 425F oven for 10 minutes. Serve hot with the dipping sauce.

See what other Food52ers are saying.

  • Katheryn's Kitchen
    Katheryn's Kitchen
  • lorigoldsby
  • boulangere
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

7 Reviews

Katheryn's K. December 5, 2013
After looking more at the recipe, I would probably add a little curry powder or paste to the marinade of maple syrup, not the beaten eggs like I mentioned below. I love maple syrup, thanks again for the inspiration.
inpatskitchen December 6, 2013
Thanks so much Katheryn! Hope you enjoy!
Katheryn's K. December 5, 2013
These sound delicious, I think I might add a little madras curry paste to the beaten eggs for something a little different, thanks for the recipe!
lorigoldsby March 29, 2012
another good use for sambal and maple...maybe that will be the new trend...sambple?
inpatskitchen March 29, 2012
Love it!!
boulangere March 27, 2012
I hear sambal olek calling my name! LOVE these, Pat!
inpatskitchen March 27, 2012
Yeah...I didn't think Cholula would cut it here! Thanks so much boulangere...I loved them too!!