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A plate of Korean fried chicken nuggets with drinks.

Korean Fried Chicken Nuggets

Teri & Jenny
5 from 2 votes
Servings 7


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


  • 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


  • 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.


  • **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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