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Sweet and Spicy Chicken Nuggets
These chicken nuggets are simply delicious and finger-licking good.
Ingredients
- ½ pound chicken breast
- 1 cup olive or vegetable oil
- 1 cup corn flour
- Batter mixture:
- ½ cup tempura batter
- pinch of salt
- ½ cup icy cold water
- Sauce mixture
- 2 tbsp rice vinegar
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 1 tbsp chopped green onion
- 2 tbsp low sodium soy sauce
- ½ tbsp sesame oil
- 1 tbsp gochugaru Korean chilli flakes
- 1 tbsp gochujang sauce
- 1 tbsp honey
- 2 tbsp rice syrup
Directions
- In a sauce pan, add all the sauce ingredients in C and stir with a wooden spoon for about 2 minutes in medium low heat. Set it aside
- Cut up the chicken breasts in bite sized pieces
- In a large bowl, coat the chicken with corn flour
- In another bowl make the tempura batter by mixing the ingredients in B
- In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
- When it’s heated, dip the chicken in the batter one piece at a time and into the wok
- Cook the chicken for 3 minutes or until they turn golden brown
- Remove them from the oil and onto a plate with a layer of paper towels
- In another mixing bowl, add the chicken, pour the sauce and give it a toss. Make sure the sauce gets coated evenly onto the nuggets
- Plate the chicken over a bed of shredded cabbage
- Lastly, sprinkle some toasted sesame seeds on top
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