Sweet Chili Crispy Jack Nuggets


  • 1 package Crispy Jack Nuggets from jack & annie’s
  • Sweet Chili Sauce
  • 1/4 cup water
  • 1/4 cup white sugar
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1-2 teaspoons red pepper flakes 
  • Cornstarch Slurry
  • 1 tablespoon water
  • 1/2 tablespoon cornstarch
  • For Serving-
  • 1 T toasted sesame seeds
  • Green onions, thinly sliced
  • 1 cup cooked jasmine rice (optional)
  • Lime, cut into wedges


  1. Preheat oven to 450°F. Cook Crispy Jack Nuggets on a nonstick or parchment-lined baking sheet for 13-15 minutes, flipping halfway through cooking.
  2. In a small bowl, whisk together 1 tablespoon of water and 1/2 tablespoon of cornstarch until the cornstarch is completely dissolved. Set aside.
  3. In a saucepan, combine water, white sugar, rice vinegar, minced garlic, and 1-2 teaspoons of red pepper flakes (adjust to your desired level of spiciness) and bring to a boil. Reduce the heat to low and let it simmer for about 4-5 minutes. Stir occasionally to ensure the sugar is fully dissolved.
  4. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to cook for another 2-3 minutes, or until the slurry is fully incorporated and the sauce thickens to your desired consistency. Remove saucepan from heat and let the sweet chili sauce cool slightly while the jack nuggets finish cooking. 
  5. Add nuggets and half of the sweet chili sauce to a large bowl, gently tossing to cover. Gradually add more sauce, tossing until nuggets are coated to your liking. Garnish with toasted sesame seeds and sliced green onions. Serve with basmati rice, lime wedges and any remaining sweet chili sauce.


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