Korean Fried Chicken Nuggets
Korean Fried Chicken Nuggets
Ingredients
For the Nuggets
- 2 boneless chicken thighs or breasts, cut into bite-size chunks
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups crushed corn flakes, not powder, keep some texture
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed spray oil, avocado or canola
For the Korean Glaze
- 2 tablespoons gochujang, Korean red chili paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger, optional
For Garnish
- as needed toasted sesame seeds
- as needed chopped green onion
Instructions
- 1
Pat the chicken dry with paper towels. In a medium bowl, season the chicken pieces lightly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss to ensure all pieces are evenly coated.
⏱️ 5 min
- 2
Set up three separate dredging stations. Place the 1/2 cup all-purpose flour in Bowl 1. Pour the 2 beaten eggs into Bowl 2. Place the 1 1/2 cups crushed corn flakes in Bowl 3.
⏱️ 3 min
- 3
Working with one piece of chicken at a time, first toss it in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press the chicken firmly into the crushed corn flakes, ensuring it is coated all over.
⏱️ 7 min
- 4
Preheat your air fryer to 380°F (190°C) for 3–4 minutes. While it preheats, lightly spray the air fryer basket with spray oil.
⏱️ 4 min•🌡️ 380
- 5
Arrange the coated chicken nuggets in a single layer in the preheated air fryer basket, making sure not to overcrowd it. If necessary, cook in batches. Lightly spray the tops of the nuggets with spray oil for extra crispiness.
⏱️ 2 min
- 6
Cook the nuggets for 10–12 minutes, flipping them halfway through the cooking time, until they are golden brown and the internal temperature reaches 165°F (74°C).
⏱️ 12 min•🌡️ 380
- 7
While the chicken cooks, prepare the Korean glaze. In a small saucepan, combine the 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon grated ginger (if using). Heat over medium heat, stirring occasionally, until the mixture bubbles and thickens slightly, which should take about 2–3 minutes.
⏱️ 3 min
- 8
Once the nuggets are cooked, you can either toss them directly in the warm glaze to coat them completely, or arrange them on a serving platter and drizzle the glaze generously over the top. Garnish with toasted sesame seeds and chopped green onions before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken Nuggets
For the Nuggets
- 2 boneless chicken thighs or breasts, cut into bite-size chunks
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups crushed corn flakes, not powder, keep some texture
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed spray oil, avocado or canola
For the Korean Glaze
- 2 tablespoons gochujang, Korean red chili paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger, optional
For Garnish
- as needed toasted sesame seeds
- as needed chopped green onion
Instructions
- 1
Pat the chicken dry with paper towels. In a medium bowl, season the chicken pieces lightly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss to ensure all pieces are evenly coated.
⏱️ 5 min - 2
Set up three separate dredging stations. Place the 1/2 cup all-purpose flour in Bowl 1. Pour the 2 beaten eggs into Bowl 2. Place the 1 1/2 cups crushed corn flakes in Bowl 3.
⏱️ 3 min - 3
Working with one piece of chicken at a time, first toss it in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press the chicken firmly into the crushed corn flakes, ensuring it is coated all over.
⏱️ 7 min - 4
Preheat your air fryer to 380°F (190°C) for 3–4 minutes. While it preheats, lightly spray the air fryer basket with spray oil.
⏱️ 4 min•🌡️ 380 - 5
Arrange the coated chicken nuggets in a single layer in the preheated air fryer basket, making sure not to overcrowd it. If necessary, cook in batches. Lightly spray the tops of the nuggets with spray oil for extra crispiness.
⏱️ 2 min - 6
Cook the nuggets for 10–12 minutes, flipping them halfway through the cooking time, until they are golden brown and the internal temperature reaches 165°F (74°C).
⏱️ 12 min•🌡️ 380 - 7
While the chicken cooks, prepare the Korean glaze. In a small saucepan, combine the 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon grated ginger (if using). Heat over medium heat, stirring occasionally, until the mixture bubbles and thickens slightly, which should take about 2–3 minutes.
⏱️ 3 min - 8
Once the nuggets are cooked, you can either toss them directly in the warm glaze to coat them completely, or arrange them on a serving platter and drizzle the glaze generously over the top. Garnish with toasted sesame seeds and chopped green onions before serving immediately.
⏱️ 3 min