26/09/2026
Discover crispy cricket nuggets, pan-fried and coated in a sweet, sticky ginger-garlic sauce inspired by Thai flavours. Crunchy on the outside, juicy on the inside, these nuggets deliver all the sweet, salty, garlicky goodness you crave with no visible bugs, just wholesome cricket powder and other nutritious ingredients transformed into bite-sized, chicken nugget-style bites. Recipe yields 2-3 servings.
Crispy, pan-fried cricket nuggets coated in a flavourful, sticky ginger-garlic sauce.
Recipe for 2-3 servings.
Nuggets:
90 g vital wheat gluten
10 g all-purpose flour
10 g nutritional yeast
5 g tapioca flour (cassava flour)
10 g partially defatted cricket powder*
1 g onion powder
2 g garlic powder
1 g dried thyme
180 ml water + 3.8 g low-sodium vegetable broth powder
14 g light olive oil
To Make the Honey Ginger Sauce
28 g light olive oil
15 g minced garlic
20 g minced ginger
60 ml low-sodium soy sauce
58 ml water
40 g palm sugar or another sweetener (use less if you prefer less sweetness)
15 ml seasoned Japanese rice vinegar
8 g cornstarch
Instructions
1. In a large bowl, combine vital wheat gluten, cricket powder, all-purpose flour, nutritional yeast, onion powder, garlic powder, and dried thyme. Mix well.
2. Add broth and olive oil. Stir until a rough dough forms.
3. Knead on a floured surface for 2-3 minutes. Dough will be a bit sticky.
4. Tear dough into small nugget-sized pieces.
5. Steam nuggets in a basket over simmering water for 15 minutes.
6. Whisk garlic, ginger, soy sauce, water, palm sugar, rice vinegar, and cornstarch in a bowl until smooth.
7. Heat oil in a large pan over medium. Pan-fry steamed nuggets until crispy and golden on both sides.
8. Reduce heat to low, pour in sauce, and stir until thickened and nuggets are coated.
9. Serve hot with jasmine rice and cucumber or steamed vegetables.
*Cricket powder available from Thailand Unique: https://www.thailandunique.com/insect-bug-flour-powder/premium-cricket-flour-powder
