Hungry For Panda Express? Make This Tonight.

I am not really big on frying. I make egg rolls and have attempted making onion rings but this recipe looks so amazingly easy that I might just have to give it a try.

The amount of oil that I end up tossing makes it seem wasteful but if you make up several batches of this, divide it up into freezer bags that seems like it will be worth it. Plus, knowing you have several meals almost ready is great.

Korean Hot Chicken Nuggets

Servings: 4

Ingredients:

  • 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 and minced
  • 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:

  1. 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.
  2. Mix up the batch of chicken fry with seasonings and set aside.
  3. In a large cast iron pot, dutch oven, or Insta-Pot, heat cooking oil to 350 degrees. You can also use your Fry Daddy or Air Fryer..yikes so many options!  Do not overfill with oil to allow for chicken and splatter.
  4. In a large paper bag or freezer bag add chicken fry and half the chicken, shake well to coat.
  5. Remove chicken from bag and dust off excess chicken fry.
  6. Place in hot oil and fry chicken for approximately 12-15 minutes until golden brown and crispy.
  7. While chicken is frying, time to make the homemade hot sauce.
  8. Mix all hot sauce ingredients into a stock pot, bring to boil, reduce heat, simmer about 5 minutes, remove from heat and set aside.
  9. 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.

Quick Tip: Make some extra sauce to put on table. So good you will not be able to get enough.

Photo and recipe courtesy of Lisa at Creole Contessa.

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