(Crunchy Chicken Nuggets)
3 medium size chicken breast fillet, sliced thinly and minced
3 tablespoon cornstarch
1 tablespoon all-purpose flour
1 thumb freshly ginger, grated
1/2 teaspoon salt
1 tablespoon cooking wine
Oil for frying
3 tbsp roasted peanuts, chopped finely
For the sauce:
1 tablespoon vegetable oil
3 cloves garlic, finely minced
2 tablespoon Korean chili paste (gochujang)
1 tablespoon ketchup
1/2 tablespoon mayonnaise
3 tablespoon honey
In a mixing bowl, stir chicken, cornstarch, flour, ginger, salt, and rice wine. Mix well until incorporated and forms a batter. Set aside.
For the Sauce:
In a pan,heat 1 tablespoon of oil over medium heat. Add the garlic and cook until fragrant. Add the rest of the sauce ingredients to the pan and mix well. Let the sauce boil until it becomes thick in texture, for about 1-2 minutes. Set aside.
For the Chicken:
Using a spoon, scoop a small size and place it on a flat plate until all batter are done. Place it in freezer to set for 5 mins. Take out from fridge and shape each into ball shape.
Heat oil in a shallow sauce pan and prepare chicken for deep fry. Let your cooking oil boil to a temperature of 160-170˚C.
Deep fry chicken nuggets until they are light to golden brown. And drain in plates with paper towels. Do not overcrowd your pot. Once done, repeat deep frying each chicken to achieve the crunchiness needed.
Finally, toss your chicken nuggets into the reserved sauce you cooked and set aside. Garnish with chopped peanuts! Serve and enjoy!