Ingredients:
Spicy Korean bbq sauce:
¼ cup gochugang (Korean Chile Paste)
5 garlic cloves, minced
2 tablespoons peeled and minced ginger
1 green onion, thinly sliced
2 ½ tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons sesame oil
12 chicken tenders, each cut into 3 equal pieces
1 cup sweet rice flour
1 tablespoon cornstarch
1 ¼ cup cold water
salt and pepper to taste
vegetable oil for frying
Directions:
1. Preheat oil to 350°F.
2. For the spicy Korean bbq sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
3. Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
4. Dip each nugget piece into the batter and shake to remove any excess. Carefully drop each battered nugget into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
5. Drain onto paper towels and season with salt and pepper. Once all nuggets have been fried, place nuggets back into the fryer and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt and pepper.
6. Using a pastry brush, paint each nugget with a small amount of the spicy bbq sauce, garnish with black sesame seeds and finish with a drizzle of honey.
**You can pour the sauce into a bowl, thin it out with a small amount of water, add the nuggets and toss together to coat them quickly, before transferring onto a serving dish with a slotted spoon and garnishing
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