Chicken Nuggets with Chilean Orange Dipping Sauce

Ingredients
  • 2 large eggs 4184
    Gray Ridge Grade A Large Eggs 6EA
    $3.78 • Ea
  • 4 tablespoons unsalted butter, melted 4185
    Compliments Butter Stick Unsalted 454G
    $6.47 • Ea
  • 3/4 cup ground golden flaxseed 4186
    Bob‘s Red Mill Flaxseed Meal Organic 453G
    $6.47 • Ea
  • 3/4 cup grated parmesan cheese 4187
    Kraft Parmesan Cheese Shredded 250G
    $7.98 • Ea
  • 2 teaspoons zest from a fresh Chilean lemon 4188
    Lemon 1EA
    $0.36 • Ea
  • 2 teaspoons onion powder 4189
    Compliments Onion Powder 155G
    $2.47 • Ea
  • 2 teaspoons garlic powder 4190
    Compliments Garlic Powder 525G
    $3.01 • Ea
  • 1 teaspoon yellow mustard powder (optional) 4191
    Club House Tin Mustard Ground 35G
    $3.55 • Ea
  • 1/2 teaspoon salt 4192
  • 1/2 teaspoon black pepper 4193
  • 1 pound boneless, skinless chicken thighs cut into 2-3 inch pieces 4194
    Maple Leaf Prime Chicken Thighs Boneless Skinless ~425G
    $8.64 • Ea
Orange Sauce
  • 1 fresh Chilean orange zested and juiced – about 1/2 cup (use more juice if necessary for flavor) 4195
    Orange Navel Large 1EA
    $1.93 • Ea
  • 1/2 cup coconut milk 4196
    Silk Beverage Coconut Unsweetened 1.89L
    $4.29 • Ea
  • 2 tablespoons Thai sweet chili sauce 4197
    Compliments Sweet Chili Sauce 350ML
    $2.33 • Ea
  • 2 teaspoons minced fresh ginger 4198
    Y&Y Trading Ginger Minced 210G
    $3.23 • Ea
  • 2 tablespoons honey 4199
    Billy Bee Honey Liquid Bear Squeeze 375G
    $7.10 • Ea
  • 2 teaspoons cornstarch 4200
    Canada Corn Starch (Resealable) 454G
    $3.55 • Ea
Directions

Preheat oven to 400°F. In a medium sized bowl, lightly beat egg and stir in butter. In a separate bowl, combine flax, parmesan, lemon zest, onion powder, garlic powder, mustard powder, salt and black pepper. Lightly salt chicken, then dip each piece of chicken in the egg mixture, letting excess drip off, and then roll in flax mixture until coated.

Place chicken about 1-inch apart on a parchment or silicon lined baking sheet and cook for 15-20 minutes, flipping once halfway, or until cooked through.

Meanwhile, place orange juice and zest, coconut milk, chili sauce, ginger and honey in a saucepan and simmer for 10 minutes. Stir together cornstarch with 1 tablespoon water and stir into orange mixture. Continue to simmer until slightly thickened.

Serve nuggets with dipping sauce.