I know it’s been a minute since I last posted a new recipe but my Korean Hot Chicken Nuggets will make up for it!
I love spicy food and this hot nuggets are the perfect meal to satisfy my spicy cravings.
Well, Baby Girl graduated high school and started college.
She wanted to attend summer school to get a head start and she’s having the time of her life!
I on the other hand have been suffering from empty nest syndrome and I am pretty traumatized.
Summer is thriving and enjoying her new found freedom so I find comfort in the fact that she’s ready to fly like an eagle.
Oh I did just get two new puppies to replace Summer though! lol
I told ya’ I was having trouble coping with this empty nest.
I just love my cute little puppies.
I’ll share a photo of my two new kids in a future post.
It’s chicken, and I fried it, lol.
Just kidding! Think Korean hot sauce and spicy chicken nuggets fried to perfection.
The sauce is just the right kind of heat without being too overpowering.
You can always dip the hot chicken in cooling ranch dressing or sweet and sour sauce.
Korean Hot Chicken Nuggets
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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
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
3 cups flour
1/2 tablespoon creole seasonings
1/2 tablespoon. black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
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.