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Korean Chickens Nuggets

This Korean version of the chicken nuggets is covered in thick, sticky, delighting sauce. It is both sweet enough and spicy enough to keep you on the edge of your seat, while stirring a celebration of flavors in your mouth. 

Prep Time 1 hour
Serves: 8
Difficulty Level: Low
Ingredients for glaze:
Cake flour - 1/2 cup
Cornstarch - 1/2 cup
Onion powder - 2 tsp.
Salt - 1/2 tsp.
Ingredients for chicken nuggets:
Ginger - 2 tsp. (minced)
Salt and Pepper - as needed
Mirin - 1 tbsp. (alternative: dry sherry or dry white wine)
Egg white - 1 (beaten)
Vegetable oil - 1-2 quarts (for deep fry)
Chicken thighs - 2 Ibs (diced)
Peanuts - 1/4 cup (chopped)
Ingredients for chili sauce:
Spicy chili sauce - 6 tbsp.
Chili oil - 2 tbsp.
Ketchup - 1 tbsp.
Garlic - 1 clove (minced)
Light brown sugar - 1 tbsp.
Rice vinegar - 1 tbsp.
Mirin - 2 tbsp.
Corn syrup - 6 tbsp.
Method of preparing the chicken nuggets:
  1. Mix all glaze ingredients and set aside.
  2. In a bowl, add the ginger, salt, pepper, mirin, egg white and some oil, and massage into the chicken.
  3. Toss the chicken in the glaze.
  4. Heat the oil and deep fry the chicken. Let cool a little and fry again for 2 minutes.
  5. Boil all sauce ingredients while constantly stirring. Add the chicken and once coated, remove from heat. Garnish with peanuts and serve.
Source: Beyond Kimchee
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