Best Chicken Chunks Recipes

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FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN



Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

Provided by Tracie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h40m

Yield 5

Number Of Ingredients 13

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

Steps:

  • Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
  • Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
  • Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
  • Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g

CHICKEN CHUNKS



Chicken Chunks image

This was part of another recipe. When making the other recipe, I snacked on the chicken and loved it, so I decided to make it part of the dinner menu for another night.

Provided by Terry IN

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs boneless chicken breasts
1/2 cup all-purpose flour
3 tablespoons light olive oil

Steps:

  • Cut chicken into small chunks.
  • Place chicken into gallon baggie with flour. Turn to coat chicken.
  • Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly.
  • Remove from heat when brown and serve.

SPICY TERIYAKI BONELESS CHICKEN CHUNKS - DELISH!



Spicy Teriyaki Boneless Chicken Chunks - Delish! image

With the Superbowl quickly on the horizon..I have been messing with a few idea's for my party.. These are a treat I made last year, delicious!...the family loves them.....I have also used the sauce on wings..Yum! I was out of wings, so I made the chicken chunk version. If you like sweet and spicy, you will love these..they...

Provided by Cassie *

Categories     Poultry Appetizers

Time 50m

Number Of Ingredients 14

2 1/2 - 3 lb boneless, skinless chicken breasts, chunked ( or use chicken wings)
2 Tbsp olive oil to coat chicken pieces
1 tsp onion powder
1 tsp garlic powder
1 tsp season salt
1/2 tsp pepper
SAUCE
1/2 c soy sauce
3/4 c brown sugar
1 1/2 c water
1 tsp garlic powder
3 Tbsp corn starch
2 Tbsp shiracha sauce
1 tsp red pepper flakes

Steps:

  • 1. Preheat oven to 400 degree F. Liberally grease a baking pan with olive oil, or cooking spray.
  • 2. Toss the chicken with the olive oil, in a large bowl.
  • 3. Add the spices and mix evenly.
  • 4. Spread the chicken out evenly onto baking pan.
  • 5. Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.
  • 6. For the sauce. Combine all ingredients with a whisk, in a medium sauce pan.
  • 7. Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.
  • 8. In a medium bowl, toss the chicken pieces with the sauce, and serve.

QUICK CHICKEN CHUNKS



Quick Chicken Chunks image

It's a quick, tasty bite! Whip up a batch of crispy-coated chicken chunks in your microwave. They're perfect for dipping.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 18m

Number Of Ingredients 7

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick™ mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil

Steps:

  • Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
  • Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
  • Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK



Curried Sauteed Chicken Chunks with Coconut Milk image

Provided by Jean Georges Vongerichten

Categories     Milk/Cream     Chicken     Sauté     Quick & Easy     Peanut     Curry     Lemongrass     Cilantro

Yield Makes 4 servings

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 teaspoon Curry Powder or commercial curry powder
Salt
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro

Steps:

  • Time: 30 minutes
  • 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
  • 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
  • 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

OVEN-FRIED CHICKEN CHUNKS WITH PEANUT SAUCE



Oven-Fried Chicken Chunks with Peanut Sauce image

Bite-sized chicken chunks are perfect appetizers to start your meal - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 8

Number Of Ingredients 12

1 1/2 cups corn flakes cereal, crushed (1/2 cup)
1/2 cup Bisquick Heart Smart® mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, trimmed of fat, cut into 1-inch pieces
Cooking spray
1/2 cup plain fat-free yogurt
1/4 cup peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), if desired

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs; place chicken pieces in pan. Spray with cooking spray.
  • Bake uncovered 20 to 25 minutes or until coating is crisp and juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce with chicken.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)



Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) image

Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world

Provided by Michelle Figueroa

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/4 teaspoon powdered ginger
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 sazon goya
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

Steps:

  • Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
  • Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
  • Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
  • In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
  • Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
  • As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

CHICKEN CHUNKS



Chicken Chunks image

This isn't really a "recipe", but when I'm short on time, it makes a great chicken dinner. Yes, it's swimming in butter as it cooks, but I've never claimed to be a healthy cook. :)

Provided by Penny R

Categories     Chicken

Number Of Ingredients 4

4 or 5 boneless, skinless chicken breast
mrs. dash extra spicey
lawry's seasoning salt
butter

Steps:

  • 1. Using a pair of kitchen scissors, cut the chicken into bite size chunks. Place several large pats of butter in the bottom of a 12" frying pan. Add the chicken chunks and liberally sprinkle the Mrs. Dash and the Seasoning Salt onto chicken. Cook over medium-ish heat for about 30 minutes, stirring occasionally. I typically serve them with flavored rice or stuffing, and corn-on-the-cob.

PRETZEL CHICKEN CHUNKS



Pretzel Chicken Chunks image

A tangy, spicy and crunchy appetizer made with chicken and pretzels. Delicious! Note: DO NOT use any of the 'sauce' used for dredging the raw chicken as dip. Once you have dipped the raw chicken, discard any unused 'dredging sauce' immediately!

Provided by Kristel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 16

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¾ cup prepared Dijon-style mustard
2 tablespoons honey
¼ teaspoon cayenne pepper
¼ teaspoon garlic salt
¾ cup crushed pretzels

Steps:

  • Cut the skinless, boneless chicken breast halves into 1 inch cubes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
  • Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
  • Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 7.7 g, Cholesterol 34.2 mg, Fat 0.9 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.2 g, Sodium 415.7 mg, Sugar 2.2 g

APRICOT-BARBECUE CHICKEN CHUNKS



Apricot-Barbecue Chicken Chunks image

Categories     Salad     Sauce     Chicken     Apricot

Yield servse 4, 1/2 cup per serving (plus 2 cups chicken reserved)

Number Of Ingredients 5

Cooking spray
2 pounds boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat discarded, cut into bite-size pieces
1/2 cup barbecue sauce (lowest sodium available)
1/2 cup all-fruit apricot or plum spread
1 teaspoon ground ginger (optional)

Steps:

  • Lightly spray a large skillet with cooking spray. Cook the chicken over medium-high heat for 3 to 4 minutes, or until tender and no longer pink in the center, stirring occasionally.
  • Stir in the barbecue sauce, apricot spread, and ginger. Cook for about 3 minutes, or until heated through, stirring constantly. Refrigerate half the chicken (2 cups) in an airtight container for use in Asian Chicken and Wild Rice Salad. Serve the remaining chicken.
  • nutrition information
  • (Per Serving)
  • Calories: 195
  • Total Fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 66mg
  • Sodium: 179mg
  • Carbohydrates: 17g
  • Fiber: 0g
  • Sugars: 14g
  • Protein: 26g
  • Dietary Exchanges
  • 1 Carbohydrate
  • 3 Very Lean Meat

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE



Crunchy Chicken Chunks with Thai Peanut Sauce image

Betty Crocker's Diabetes Cookbook shares a recipe! Breaded chicken chunks "Thai" together a whole new taste when dipped in peanut sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 12

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick™ mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Cooking spray
1/2 cup plain low-fat yogurt
1/4 cup creamy peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), if desired

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
  • In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 35 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg

PRETZEL CHICKEN CHUNKS



Pretzel Chicken Chunks image

These chicken nuggets get their outer crunch from a crushed-pretzel coating. The sweet-hot marinade they're rolled in doubles as a dipping sauce. A great appetizer!

Provided by shawnajean

Categories     Low Cholesterol

Time 35m

Yield 16 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
3/4 cup dijon-style mustard, prepared
2 tablespoons honey
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
3/4 cup pretzel, crushed

Steps:

  • Cut the skinless, boneless chicken breast halves into 1 inch cubes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
  • Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
  • Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

Nutrition Facts : Calories 80.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 17.1, Sodium 163.6, Carbohydrate 10.7, Fiber 0.3, Sugar 2.5, Protein 7.9

BACON WRAPPED CHICKEN CHUNKS



BACON WRAPPED CHICKEN CHUNKS image

Sweet and savory! You might want to double this recipe. It goes fast! Delicious!

Provided by Sheri Mullins @shlymu64

Categories     Chicken

Number Of Ingredients 6

1 pound(s) bacon
1-1/4 pound(s) skinless chicken breasts
2 tablespoon(s) chili powder
1/2 teaspoon(s) paprika
2/3 cup(s) brown sugar (firmly packed)
- toothpicks

Steps:

  • Preheat oven to 350 degrees.
  • Cut chicken breast into 1 inch chunks.
  • Cut bacon strips into halves or thirds (depending on the size of the bacon and your chicken chunks).
  • Wrap 1 piece of bacon around 1 piece of chicken. Secure with toothpick. Wrap all your chicken pieces. Set aside.
  • In a bowl, combine chili powder, paprika and brown sugar. Mix well.
  • Spray a broiler pan with nonstick cooking spray.
  • Coat each piece of chicken with sugar mixture and arrange on pan.
  • Place in oven for 30-35 minutes or until bacon is crisp.
  • NOTE: TO REDUCE CALORIES OMIT THE BROWN SUGAR MIXTURE AND FIND LEAN BACON

HOMEMADE GENERAL TSO CHICKEN CHUNKS



Homemade General Tso Chicken Chunks image

Best Ever General Tso Chicken...and minimal ingredients.

Provided by Monika Rosales

Categories     Poultry Appetizers

Time 40m

Number Of Ingredients 2

1 pkg chicken thighs, skinless and boneless
1 c general tso sauce

Steps:

  • 1. Cut the chicken in bite size pieces.
  • 2. sprinkle generously with salt & pepper
  • 3. place on a cookie sheet and bake 30 minutes.
  • 4. take out and pour the General Tso over the chicken chunks and toss...sprinkle with Sesame Seeds....you won't stop eating these...YUM

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE



CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE image

Categories     Chicken

Yield 8 servings

Number Of Ingredients 14

Chicken Chunks
1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick® mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Cooking spray
Thai Peanut Sauce
1/2 cup plain low-fat yogurt
1/4 cup creamy peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), if desired

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray. 2.Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center. 3.In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.

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