Sweet and Spicy Chicken Nuggets Recipe | Korean Recipes | PBS Food

Sweet and Spicy Chicken Nuggets

These chicken nuggets are simply delicious and finger-licking good.

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  • 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


  1. 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
  2. Cut up the chicken breasts in bite sized pieces
  3. In a large bowl, coat the chicken with corn flour
  4. In another bowl make the tempura batter by mixing the ingredients in B
  5. In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
  6. When it’s heated, dip the chicken in the batter one piece at a time and into the wok
  7. Cook the chicken for 3 minutes or until they turn golden brown
  8. Remove them from the oil and onto a plate with a layer of paper towels
  9. 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
  10. Plate the chicken over a bed of shredded cabbage
  11. Lastly, sprinkle some toasted sesame seeds on top
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