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Crispy Sweet Chili Garlic Nuggets

These crispy sweet chili garlic nuggets are seasoned to perfection and the sauce really takes them to the next level. Battered in a simple flour breading and seasoned with Ethiopian Berbre, these nuggets are the perfect weeknight treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people


  • 2 large chicken breasts cut into nugget sized portions
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 tsp berbere seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chicken bouillon
  • 1 egg
  • canola oil for frying

For Breading

  • 1 cup all purpose flour
  • 1 tsp berbere seasoning
  • 1 tsp all purpose seasoning
  • 1/2 tsp paprika
  • salt and pepper to taste

For sweet chili garlic sauce

  • 2 tbsp butter
  • 1/3 cup sweet chili sauce
  • 1/3 cup Franks red hot buffalo sauce
  • 1 tbsp Cholula Hot Sauce, Chili Garlic
  • splash of water


  • Cut chicken breast into 2 inch nugget sized portions
  • In a bowl, add chicken, drizzle with olive oil and season with salt, pepper, berbre, garlic powder, onions powder and chicken boullion.
  • Add egg to the chicken and mix well with your hands hands
  • To another shallow bowl add flour and season with berbre and all purpose seasoning, salt and pepper to taste
  • Bread chicken in flour a few pieces at a time, shaking off the excess flour
  • Set chicken on a wire rack until you have coated all the chicken
  • Heat oil in a shallow frying pan and fry chicken nuggets on each side until golden brown all over, about 4-5 minutes total
  • While chicken fries, in a separate sauce pan, on medium-low heat add butter. Once butter melts, add sweet chilli sauce, hot sauce and splash of water. Stir and bring to a low simmer for 2 minutes.
  • Once the chicken is done frying add the chicken into the sauce and coat well
  • Serve immediatly