Korean Chicken Nuggets

Standard

b 01/04/2018

Gochugang is a deep red fermented chilli paste that has a nice deep dark flavour (not too much heat, with a little bit of sweetness). It is pretty readily available in Asian grocers and most large supermarkets now.

The sauce is rich and spicy with a hum of garlic and fresh ginger while the drizzle of honey helps to balance the heat and the black sesame seeds and/or peanuts add a nice nutty flavour and crunch. The crispy batter, succulent chicken and deep flavour of the sauce will have you disgracing yourself as you destroy the lot but don’t worry, you won’t be the only one.

If, like Marilyn Monroe and I, you like it hot then add a little gochugaru (Korean chilli powder) to the sauce for extra lip-smacking goodness.

Serves 6

For the spicy Korean bbq sauce:

  • ¼ cup gochugang (Korean Chilli Paste)
  • 5 garlic cloves, grated
  • 2 tablespoons ginger, peeled and grated
  • 1 spring onion, thinly sliced
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon light brown sugar
  • 1 teaspoon honey or barley malt
  • 1 teaspoon sesame oil

For the chicken nuggets:

  • 3 chicken breasts cut into 1 ½ inch pieces
  • 1 cup rice flour
  • 1 tablespoon cornflour
  • 1 ¼ cup cold water
  • salt and pepper to taste
  • vegetable oil for frying

Directions:
1. Preheat oil to 180°C.
2. For the spicy Korean bbq sauce, place all ingredients into a milk pan and whisk together over a gentle heat for a few minutes to dissolve the sugar and infuse the garlic and ginger. Set aside.
3. Sift together the flour and cornflour into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
4. 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).
5. 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.
6. Pour some of the Korean bbq sauce into a heatproof bowl and thin out with a few drops of water. Add the nuggets and toss together in the sauce to coat them. Transfer them onto a serving plate with a slotted spoon and garnish with black sesame seeds or crushed peanuts and a drizzle of honey or more Korean bbq sauce.

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