Asian Poppers

If your kids like the idea of poppers, but aren’t into very spicy things, this is a fun, yum, family-friendly alternative. It’s also completely make-ahead friendly. Just leave the chicken frozen on a baking sheet and pop in the oven. Make the sauce ahead and simply warm up, then toss everything together. You can also serve the sauce separately as a dip ifyou’re concerned about very-picky eaters.

Asian Poppers

1 ½ lb chicken cutlets, cut into nuggets

½ cup flour

2 eggs, beaten

2 cups seasoned panko crumbs (I used onion n’ garlic)

Sesame seeds and scallions, for garnish

Rice, for serving, optional


1 tablespoon sesame oil

3 garlic cloves, crushed

⅓ cup honey

⅓ cup soy sauce

3 Tbsp rice vinegar

½ cup orange or pineapple juice

1 Tbsp cornstarch dissolved in 3 Tbsp water


Preheat oven to 425⁰F. 

Add flour and chicken to a Ziploc bag and shake to combine.

Whisk eggs in a bowl. Add chicken, shaking off excess flour before adding to eggs.

Coat chicken nuggets in panko crumbs and place on a parchment-lined baking sheet. Chicken can be frozen at this point.

Spray chicken with cooking spray. Bake for 15-20 minutes. (Depending on if chicken is frozen and how big you cut your nuggets.)

Prepare the sauce. In a small saucepan, heat sesame oil. Add garlic and saute for a couple minutes, until garlic is fragrant. Add honey, soy sauce, rice vinegar, and juice and whisk to combine. Bring a boil and stir in cornstarch mixture. Cook until sauce thickens.

Toss sauce with chicken and top with sesame seeds and scallions.  Serve over rice.

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