Best Chicken Chunks Recipes

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.

CHICKEN CHUNKS

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!

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

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

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

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.

CHICKEN CHUNKS

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.

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)

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.

PRETZEL CHICKEN CHUNKS

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.

APRICOT-BARBECUE CHICKEN CHUNKS

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

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.

PRETZEL CHICKEN CHUNKS

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.

BACON WRAPPED CHICKEN CHUNKS

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

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE

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.

HOMEMADE GENERAL TSO CHICKEN CHUNKS

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