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    Home > Blog > Appetizers > Korean Chicken Nuggets

    Korean Chicken Nuggets

    by Teri Lyn Fisher · Published: Mar 11, 2014 · Modified: Nov 23, 2020

    Jump to Recipe

    A plate of Korean fried chicken nuggets with drinks.A close up of batter dipped chicken nuggets.A close up of a container and spoonful of gochujang.A close up of Korean fried chicken nuggets.
    Lately I’ve been craving spicy, comfort foods and for me Korean fried chicken is definitely one of them. Korean fried chicken is something my sister and I grew up with. My mom never made it (she’s not a big fan of frying or fried foods), but every now and then we would go to the Korean market with my mom and she would get us an order of honey and peanut (which by the way, peanuts need to be crushed and sprinkled onto a lot more savory stuff) glazed Korean fried chicken in the prepared foods section and we would happily nosh on the package together because it was a big pile of sweet, sticky, crispy, rich, deliciousness. Even if it was slightly soggy from steaming in the package on the way home, we didn’t care, it was just that good to us.

    I’m not sure why this random childhood food memory of eating fried chicken is so clear in both our minds. Maybe it’s because during the peak of our “cat-fighting stage” of sisterhood we were able to set whatever adolescent issue we had with one another aside and enjoy a casual meal together with a lot of parent gossip and laughs. Those times growing up were my absolute favorite.

    Today we have a similar version of this nostalgic meal but in nugget form….yep, Korean Chicken Nuggets, and with a spicy Korean bbq sauce. These are easy to pop in your mouth bone/hassle free and although the sauce is quite spicy, the drizzle of honey helps to balance the heat and the black sesame seeds add a nice nutty flavor and crunch. (OR you can substitute crushed peanuts, which are also delicious) I know frying can be a pain in the butt at times, but when the right occasion calls for it, these are totally worth the extra work. Enjoy! xx, Jenny

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    A plate of Korean fried chicken nuggets with drinks.

    Korean Fried Chicken Nuggets

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 7

      INGREDIENTS  

    Spicy Korean bbq sauce

    • ¼ cup gochugang (Korean Chile Paste)
    • 5 garlic cloves
    • 2 tablespoons peeled and minced ginger
    • 1 green onion, thinly sliced
    • 2 ½ tablespoons low sodium soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon light brown sugar
    • 1 tablespoon honey
    • 2 teaspoons sesame oil

    chicken

    • 12 chicken tenders, each cut into 3 equal pieces
    • 1 cup sweet rice flour
    • 1 tablespoon cornstarch
    • 1 ¼ cup cold water
    • salt and pepper to taste
    • vegetable oil for frying

      INSTRUCTIONS  

    • Preheat oil to 350°F.
    • For the spicy Korean bbq sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
    • Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
    • Dip each nugget piece into the batter and shake to remove any excess. Carefully drop each battered nugget into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
    • Drain onto paper towels and season with salt and pepper. Once all nuggets have been fried, place nuggets back into the fryer and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt and pepper.
    • Using a pastry brush, paint each nugget with a small amount of the spicy bbq sauce, garnish with black sesame seeds and finish with a drizzle of honey.

      NOTES  

    • **You can pour the sauce into a bowl, thin it out with a small amount of water, add the nuggets and toss together to coat them quickly, before transferring onto a serving dish with a slotted spoon and garnishing

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    March 11, 2014 / 25 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Chocolate Chunk and Cinnamon Scones
    Next Post: Ginger Garlic Cocktail Meatballs Next Post >

    Reader Interactions

    March 11, 2014 / 25 Comments

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    1. Bess

      May 02, 2019 at 6:45 pm

      I don’t eat meat, but I have made your recipe many times with Gardein Lightly Seasoned Frozen Chick’n Scallopini. Vegan and so delicious!

      Reply
    2. Robert

      December 29, 2018 at 6:34 am

      I made these last nigh, exactly per the recipe — Delicious!! My wife loved them! These will be added to our YUM list. Thank You for sharing.

      Reply
    3. David Triplet

      September 15, 2017 at 2:58 am

      this looks awesome I will definitely try it thanks

      Reply
    4. Jisoo

      June 06, 2014 at 3:37 pm

      I’m korean american and these are incredibly salty. I like it to be a little more sweet so for those of you who really like that sweet and spicy kick, you should definitely add in more honey and/or brown sugar!

      Reply
      • Jenny Park

        June 06, 2014 at 4:26 pm

        I’m also Korean-American and my taste prefers the sauce to be more salty/spicy than sweet. I also add much less of the overall glaze to the wings, in general….but definitely adjust the sauce to your own liking!

        Reply
    5. Libby Miller

      April 04, 2014 at 7:42 pm

      I have made the Korean fried chicken for Superbowl but had to substitute Frank’s Sweet Chili Sauce for that chili sauce…we don’t have that around here in BFE… They were awesome and the first ones gone! Same sauce! Thanks!

      Reply
    6. Hexidecimal

      March 22, 2014 at 8:31 am

      Made them with Ginny (above), they are now in our regular meal rotation. That sauce is one of the best things I’ve ever tasted.

      Reply
    7. Ginny

      March 17, 2014 at 5:28 pm

      We made these tonight and they were INSANE. I can’t wait to have them again.

      Reply
    8. Brittany

      March 15, 2014 at 2:59 pm

      Sometimes you definitely just need to fry! These look totally worth it and delectable!! :)

      Reply
    9. Trisha

      March 13, 2014 at 5:14 am

      Looks delicious. love the look of the sauce with the black sesame seeds.x

      Reply
    10. Tess @ Tips on Healthy Living

      March 12, 2014 at 2:01 pm

      These Korean chicken nuggets are making my mouth water. They look delicious! What sort of sides would you recommend with them?

      Reply
    11. cynthia | two red bowls

      March 12, 2014 at 10:31 am

      Oh my gosh these are making me SO hungry right now. Need to make them ASAP. Thanks for sharing this genius recipe!

      Reply
    12. Shutterbug

      March 12, 2014 at 10:08 am

      Looks so yummy! I’m drooling over these yummy chicken nuggets!! I will have to make this sometime!

      Reply
    13. Katie @ The Surly Housewife

      March 11, 2014 at 7:25 pm

      I HAVE to try this. It looks so good. I love the vibrant color of the sauce and the contrast of the black sesame seeds. Pinned!

      Reply
    14. Heather @ The Owl with the Goblet

      March 11, 2014 at 4:02 pm

      these. look. amazing.

      Reply
    15. Esther

      March 11, 2014 at 12:46 pm

      Those look SO good. I’m Korean too so I love anything spicy!

      Reply
    16. Annie @ ciaochowbambina

      March 11, 2014 at 11:16 am

      Literally… my mouth is watering!! Can’t wait to try these!!!

      Reply
    17. GG

      March 11, 2014 at 10:58 am

      *wipes drool* Yum! I want, NOW!!!

      Reply
    18. Eileen

      March 11, 2014 at 10:23 am

      These chicken nuggets look so good! I have a tub of gochujiang in the cupboard, but I never know what to do with it (besides making the ubiquitous kimchi, of course). This is the perfect solution!

      Reply
    19. Tracy | Peanut Butter and Onion

      March 11, 2014 at 10:18 am

      Wow, is there anything you can’t photograph that looks amazing. Can’t wait to try these!

      Reply
    20. PolaM

      March 11, 2014 at 8:05 am

      Looks amazing! I bet the sauce would be great with grilled chicken too!

      Reply
    21. steph @ stephsapartmentkitchen

      March 11, 2014 at 7:37 am

      ohhhhh i LOVE korean fried chicken wings. I never knew they were so easy to make!

      do you fry in a dutch oven or are you lucky enough to have a deep fryer? i find that with frying, the biggest hassle is getting rid of the oil after frying several batches of meat. I would imagine that the korean BBQ sauce recipe would go really well brushed on some (bone-in) chicken wings or drums and baked too. Thank you for this recipe!

      Reply
    22. Caroline

      March 11, 2014 at 7:32 am

      Hi, I was wondering if I could double fry these a few hours after the first fry? Thanks!

      Reply
    23. Maryea {happy healthy mama}

      March 11, 2014 at 7:32 am

      These look incredible. There’s nothing better than recreating a childhood favorite and bringing back those food memories. Love it.

      Reply
    24. foodnerd4life

      March 11, 2014 at 7:25 am

      These look insane. I need them in my face right now!

      FoodNerd x

      http://www.foodnerd4life.com

      Reply

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