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Created by Matthew Kadey MSc., RD, for the Chilean Fresh Fruit Association


  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup ground golden flaxseed
  • 3/4 cup grated parmesan cheese
  • 2 teaspoons zest from a fresh Chilean lemon
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon yellow mustard powder (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound boneless, skinless chicken thighs cut into 2-3 inch pieces

Orange Sauce:

  • 1 fresh Chilean orange zested and juiced – about 1/2 cup (use more juice if necessary for flavor)
  • 1/2 cup coconut milk
  • 2 tablespoons Thai sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons honey
  • 2 teaspoons cornstarch


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.