Korean Fried Chicken Nuggets
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