Grilled Thai Chicken Nuggets with Hot and Sour Dipping Sauce

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I borrowed a book about Southeast Asian cuisine from the library. It’s fun to read about the people and food of different regions. My husband and I hope to take a trip to the area next year. I’ve always dreamed of exotic vacations, so hopefully this one will work out. In the meantime, I do what I always do…bring food into my own kitchen. It’s a bit like traveling the world without leaving home. I admit I was a little intimidated by this recipe. Look at the ingredients. That’s a lot of fish sauce! Trust me though, because the end result is downright delicious. Garlic complements beautiful Southeast Asian flavours. Then there’s the dipping sauce… oh baby. I want to soak my chicken in it. Nice to put a twist on the standard chicken nuggets. I can wow my taste buds and still give my kids something familiar looking that they will eat. enjoy!

Thai Chicken Nuggets

raw material

3 boneless skinless chicken breasts, fat removed and cut into 2-inch pieces

6 garlic cloves, peeled

1 tsp black pepper

3 tbsp cilantro stalks

3 tbsp fish sauce

1/4 teaspoon salt


1. Place chicken breast pieces in a medium mixing bowl. on hold.

2. Place the garlic cloves, black pepper, and coriander stems in a food processor. purée. Slowly add the fish sauce until you get a nice sauce. Season with salt and pour over the chicken. Marinate for 1 hour.

3. Heat grill to medium-high heat. Grill the chicken for about 4 minutes per side, until cooked through. Actual cooking time will depend on the thickness of the chicken.


raw material

1/2 cup rice vinegar

1/2 cup sugar

2 cloves of garlic, crushed

1 1/2 teaspoons crushed red pepper flakes

pinch salt


1. In a small saucepan, bring rice vinegar to a boil. Add sugar and simmer for 5 minutes.

2. Turn off the heat and stir in the crushed garlic, red pepper flakes and a pinch of salt.

Grilled Thai style chicken nuggets with hot and sour dipping sauce on wooden counter.