Chicken chunks are a common ingredient found in many dishes, from fast food to home cooking Their tasty, tender and versatile nature makes them a go-to protein choice for a variety of cuisines But despite their widespread use, many people don’t fully understand what chicken chunks are made of and how they are produced commercially.
In this article we’ll take a thorough look at chicken chunks examining how they are processed, what goes into making them, the different types available, their nutritional value, and how to use them when cooking. Let’s chunk into it!
Defining Chicken Chunks
Chicken chunks refer to small, bite-sized pieces of chicken ranging from 3⁄4 to 1 inch in size. They are made by cutting up chicken breasts, thighs, tenderloins or other parts into chunks or nugget shapes.
These uniform portions of chicken can be coated, breaded or plain. Coated chicken chunks feature a crispy exterior made from batter, breadcrumbs or a seasoned flour coating. Uncoated chunks are simply the raw chicken pieces marinated or unmarinated.
How Commercial Chicken Chunks Are Made
The production process of commercial chicken chunks typically involves:
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Sourcing: Chicken is sourced from poultry suppliers. Most chunks come from chicken breast meat.
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Trimming Excess fat skin and connective tissue is removed.
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Cutting: The chicken is manually or mechanically cut into bite-sized cubes or strips. Common sizes range from 3⁄4 to 1 inch.
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Seasoning: Chicken chunks may be marinated in a blend of seasonings and spices. Soy sauce, garlic, onion and black pepper are commonly used.
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Breading/Battering: Some varieties get coated in breadcrumbs, biscuit or cornflake crumbs, tempura batter or a seasoned flour mixture.
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Pre-frying: Chunks may be partially fried to help the coating adhere.
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Freezing: Chicken chunks are flash frozen to preserve freshness.
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Packaging: The frozen chunks are packaged into bags or boxes for retail sale.
Types of Chicken Chunks
There are a few main varieties of chicken chunks:
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Plain chunks – Uncoated, unseasoned chunks, often sold frozen.
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Marinated chunks – Tossed in spices, herbs and marinades for flavor. Common marinades include tandoori, jerk, lemon pepper, Italian dressing.
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Breaded chunks – Coated in seasoned breadcrumbs, biscuits or cornflakes.
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Battered chunks – Dipped in tempura, beer batter or a seasoned flour mixture before frying.
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Fried chunks – Fully fried until golden and crispy, like nuggets. May be plain or coated.
Within these main types, the specific part of chicken can vary. Breast, thigh, tenderloins and wings are all used for chunks.
Nutritional Profile of Chicken Chunks
The nutritional value of chicken chunks depends largely on whether they are coated and fried or not.
Plain grilled chicken chunks are an excellent source of lean protein and vitamins B3, B6, and B12. A 3 oz (85g) serving provides around 25g protein and just 140 calories.
However, breaded and fried chicken chunks add more calories, carbs and fat due to the coating and frying process. A 3 oz serving of fried chicken chunks contains around 290 calories and 18g fat.
So for maximum nutrition, enjoy chicken chunks baked, grilled or sautéed with minimal added oils and coatings. Marinated chunks also pack more flavor without extra calories.
Buying and Storing Chicken Chunks
When purchasing chicken chunks, whether chilled or frozen, check the use-by date and packaging. The chunks should not exhibit any discoloration or foul odors.
Fresh chicken chunks will last 1-2 days in the fridge. For longer storage, freeze chunks in airtight packaging for 2-6 months.
Thaw frozen chunks slowly in the fridge before using. Do not refreeze thawed chicken. Cook fully until the internal temperature reaches 165°F.
How To Use Chicken Chunks In Recipes
From curries to kebabs, salads to sandwiches, chicken chunks are incredibly versatile in recipes. Here are some tasty ways to use them:
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Skewer and grill for quick chicken satay sticks.
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Toss them in spices and roast at 400°F for 15-20 minutes for easy oven-baked “wings”.
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Add to stir fries and noodle or rice bowls for a protein boost.
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Mix into pasta bakes, casseroles and soups.
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Stuff into sandwiches, wraps and tacos.
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Include in hearty chicken salads with veggies and greens.
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Bread or coat in cornstarch and fry for crispy popcorn chicken bites.
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Cook in creamy tomato or coconut curry sauces for chicken chunk curries.
With so many possibilities, chicken chunks can jazz up weeknight dinners, meal preps and more. Keep a bag handy in the freezer for nutritious protein anywhere, anytime.
Should You Make Your Own?
While convenient, store-bought chunks tend to be heavily processed. Making them at home lets you control ingredients and quality.
It’s simple to DIY chicken chunks using boneless thighs or breasts. Just trim, cut into cubes, marinate and cook as desired. Homemade allows customizing flavors and textures.
However, commercial chunks save prep time and effort. So whether you chunk it yourself or grab a bag from the store, chicken chunks are a lean and versatile ingredient to keep stocked in your kitchen.
The Bottom Line
Chicken chunks are popular bite-sized pieces of chicken used widely in recipes and food manufacturing. They typically consist of cubed chicken breast, coated or uncoated, which is pre-cut for convenience. While a handy protein source, heavily breaded and fried commercial chunks are more processed. For best quality, make your own or choose plain frozen varieties. With a bit of prep, chicken chunks can add nutrition, texture and flavor to all kinds of dishes.
What Are Chicken Nuggets Made Of?
Your typical chicken nugget is made of white chicken meat that is supposed to come from the pectoral muscles or breast of the chicken. They usually have other parts of the chicken mixed in as well, though. Nervous tissue, connective tissue, bones, tendons, and fat are usually ground up together and then shaped into the common form of bite-sized oval meals. Many studies usually find nuggets that contain more fat than meat, along with some nerves, bones, and connective tissue.Â
In addition to mixed body parts, nuggets also have added preservatives and fillers. Common ingredients include a leavening compound used in breading called pyrophosphate and other mystery ingredients.Â
Food science has allowed for a great source of lean protein to be modified into many processed poultry products. They are marketed as inexpensive foods of convenience but have high levels of salt, fat, and sugar.Â
Chicken nugget ingredients are usually hard to distinguish because of the way they are prepared. Broiler chickens are born and specifically raised for their meat. They are kept in sheds with thousands of other birds at one time. They live under artificial lighting and rarely get sunshine.Â
In the sheds, chickens are often given antibiotics to make them grow faster. Antibiotics are also given to help stop infections that can prematurely kill them. Chickens are usually slaughtered around 47 days old. They are moved through a bath of water to make them unconscious before their throats are slit. They are then de-feathered in boiling water. The chickens are deboned, and the breast meat is cut off.Â
The chickens are then dumped into huge bins and wheeled to a grinder. There, the meat is ground down to shreds and combined with chicken skin. A beige paste is used as a binding agent. Â
The meat paste is then dipped into tempura batter and fried, giving it the traditional chicken nugget look.
The Truth About Chicken Nuggets
Typically, whole foods and nutrient-rich foods are packed with minerals, essential vitamins, and fatty acids needed by the body. Processing, though, can reduce or utterly eliminate the good stuff and replace the content with fat, sodium, and other potentially unhealthy compounds. Most people eat fast food as a convenience and quick way to relieve hunger. No one considers ordering unbreaded nuggets instead and chooses to gobble down the mystery meat nugget. Â
Many researchers, though, have studied randomly picked chicken nuggets from popular food chains. According to one study, the first nugget was only 50% muscle tissue. The rest was a mysterious mix of blood vessels, nerves, and a lot of fat.Â
A second sample was about 40% muscle, and the remaining mystery meat was bone pieces, connective tissue, and (once again) fat.Â
How chicken nuggets are made
FAQ
How are chicken chunks made?
The chickens are deboned, and the breast meat is cut off. The chickens are then dumped into huge bins and wheeled to a grinder. There, the meat is ground down to shreds and combined with chicken skin.
What are chicken cubes made of?
It’s made from chicken stock, vegetables, fat, salt, and seasonings, and sometimes MSG. It comes in several forms and can be used to flavor a variety of dishes.
Are chicken chunks good for you?
Chicken chunks provide high-quality protein, promoting muscle health and aiding in tissue repair. Their low-fat content, especially when skinless, makes them ideal for heart health and weight management. Chicken chunks are also a good source of B vitamins, supporting brain function and energy metabolism.
What is a chicken chunk?
Q: What is a chicken chunk? A: Boneless, skinless chicken breast meat, hand breaded and deep fried to juicy perfection.
What are chicken chunks made of?
The chunks can be made from chicken breast or thighs that are chopped into almost one-inch chunks. They can be cooked as chicken nuggets and served with sauces or added to chicken biryanis and chicken curries. Chicken Chunks are available in frozen form in the grocery stores.
What to eat with chicken chunks?
Chicken Chunks can be grilled, roasted or deep-fried. They can be served as chicken tikka chunks, crispy coated chicken chunks or chicken chunks curry. They can be served with barbecue sauce or honey-mustard sauce. Chicken chunks can also be added to chicken biryani. Chicken Chunks are the sizeable chunks of any part of the boneless chicken.
Are chicken chunks good for a weeknight dinner?
Chicken is a great protein option for weeknight dinners. Chicken chunks cook much faster with much more flavor than chicken breasts. We’ve rounded up 16 of the best Chicken Chunks recipes that are easy to make at home! This is a savory, sweet, and slightly sour meal with a simple teriyaki sauce made using pantry staples!