Crispy Korean Chicken Nuggets (Dakgangjeong)

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📖 https://www.beyondkimchee.com/crispy-korean-chicken-nuggets/

🥘 Ingredients

1

In a bowl , mix cake flour , cornstarch , onion powder , and salt . Reserve about 2 tbsp of this mix for seasoning the chicken, and set the rest aside for dredging.

cake flour: 1/2 c, cornstarch: 1/2 c, onion powder: 2 tsp, salt: 1/2 tsp

1

In a large bowl , combine boneless skinless chicken thighs (cut into bite-size pieces) with the reserved coating mix, ginger paste , salt , black pepper , sweet rice wine , egg white (beaten), and neutral oil . Toss until evenly coated.

boneless skinless chicken thighs: 2 lb, ginger paste: 2 tsp, salt: 1/4 tsp, black pepper: 1/4 tsp, sweet rice wine: 1 tbsp, egg white: 1, neutral oil: 1 tbsp

1

Heat oil for deep frying in a deep fryer to 340 F. Dredge the seasoned chicken in the remaining coating mix, shake off excess, and fry in small batches for ⏱️ 2-3 minutes until pale golden. Drain on a wire rack .

oil for deep frying
2

Raise oil temperature to 375 F and fry the chicken again for about ⏱️ 2 minutes until deep golden and crispy. Drain again on the wire rack.

1

In a large skillet , combine chili sauce , gochujang , ketchup , minced garlic , Korean rice syrup , sugar , chili oil , rice vinegar , and sweet rice wine . Simmer over medium-high heat until thick and glossy.

chili sauce: 6 tbsp, gochujang: 2 tbsp, ketchup: 1 tbsp, minced garlic: 1 tbsp, Korean rice syrup: 6 tbsp, sugar: 1 tbsp, chili oil: 2 tbsp, rice vinegar: 1 tbsp, sweet rice wine: 2 tbsp
2

Add fried chicken to the sauce and toss quickly until lightly coated. Garnish with chopped peanuts or sesame seeds and serve immediately.

chopped peanuts or sesame seeds: 4 tbsp