Chicken Nuggets with Chilean Orange Dipping Sauce

Ingredients
  • 2 large eggs 4184
    Gray Ridge Large White Eggs (6PK)
    $2.13 • Ea
  • 4 tablespoons unsalted butter, melted 4185
    Great Value Unsalted Butter 454G
    $4.61 • Ea
  • 3/4 cup ground golden flaxseed 4186
    Great Value Organic Ground Flaxseed 340G
    $3.21 • Ea
  • 3/4 cup grated parmesan cheese 4187
    Great Value Grated Parmesan Cheese 250G
    $5.40 • Ea
  • 2 teaspoons zest from a fresh Chilean lemon 4188
    Lemon 1EA
    $0.83 • Ea
  • 2 teaspoons onion powder 4189
    Great Value Onion Powder 150G
    $2.13 • Ea
  • 2 teaspoons garlic powder 4190
    Great Value Garlic Powder 150G
    $2.13 • Ea
  • 1 teaspoon yellow mustard powder (optional) 4191
  • 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 Boneless Skinless Chicken Thighs ~600-750GG
    $14.75 • Ea
Orange Sauce
  • 1 fresh Chilean orange zested and juiced – about 1/2 cup (use more juice if necessary for flavor) 4195
    Orange Seedless 1EA
    $1.59 • Ea
  • 1/2 cup coconut milk 4196
    Silk Coconut Unsweetened 1.89L
    $4.18 • Ea
  • 2 tablespoons Thai sweet chili sauce 4197
    Sweet Chili Sauce for Chicken 800G
    $2.13 • Ea
  • 2 teaspoons minced fresh ginger 4198
    Minced Ginger Minced Ginger 120G
    $2.45 • Ea
  • 2 tablespoons honey 4199
    Great Value Liquid Honey Bear 375G
    $4.29 • Ea
  • 2 teaspoons cornstarch 4200
    Great Value Corn Starch 500G
    $2.14 • 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.