• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Korean Hot Chicken Nuggets

  • Recipe Submitted by on

 Ingredients List

  • 4 pounds chicken tenders, boneless, skinless
  • 1 tablespoon creole seasonings
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 3 eggs
  • cooking oil
  • Korean Hot Sauce:
  • 10 cloves of garlic
  • 2 inch piece of ginger, peeled or 2 teaspoons ginger powder
  • 6 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons chili paste
  • 3 tablespoons sriracha
  • 2 tablespoons sesame oil
  • 3 tablespoons honey
  • 2 tablespoons chili powder
  • Chicken Fry:
  • 3 cups flour
  • 1/2 tablespoon creole seasonings
  • 1/2 tablespoon. black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder

 Directions

Rinse chicken and pat dry, cut into 2 inch chunks, in a large bowl add chicken, seasonings, and eggs, mix well and marinate in refrigerator for at least 30 minutes if desired, up to overnight.

Mix up the batch of chicken fry with seasonings and set aside.

Remove chicken from refrigerator 20 minutes prior to frying.

In a large cast iron pot or dutch over, heat cooking oil to 350 degrees.

Please only fill pot half full with cooking oil to prevent spills.

In a large paper bag or freezer bag add chicken fry and half the chicken, shake well to coat.

Remove chicken from bag and dust off excess chicken fry.

Place in hot oil and fry chicken for approximately 12-15 minutes until golden brown and crispy.

While chicken is frying, time to make the homemade hot sauce.

Mix all hot sauce ingredients into a stock pot, bring to boil, reduce heat, simmer about 5 minutes, remove from heat and set aside.

Once all the chicken is fried place in a bowl, pour hot sauce over chicken, top with lid and shake well to make sure all chicken is coated.

Serve with sweet and sour sauce for dipping or with rice to make it a full meal.

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