Korean Fried Chicken Nuggets

4 hours
30 minutes Prep Time
30 minutes Cook Time
4 Servings

These Korean Fried Chicken Nuggets are the ultimate game day appetizer taken to another level using Red Gold Tomatoes Huy Fong Sriracha KetchuHuy Fong Sriracha Ketchup is made with the original Huy Fong Sriracha Sauce, giving the glaze classic tomato flavor and that iconic kick. @thefeedfeed @dylannobert

Ingredients

  • Chicken Marinade
  • 1½ cups buttermilk
  • 1 egg
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1½ tablespoons garlic powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons smoked paprika
  • ½ teaspoon black or white pepper
  • MSG, optional
  • 4 large boneless, skinless chicken thighs (1½–2 pounds), cut into bite-size piecesngredient
  • Homemade Ranch
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2–4 tablespoons buttermilk
  • Chopped fresh dill, parsley, and chives, to taste
  • 1 garlic clove, grated
  • Onion powder, to taste
  • Salt and black pepper, to taste
  • Dredge
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon black or white pepper
  • 1–1½ teaspoons kosher salt
  • MSG, optional
  • Korean Sauce
  • ¼ cup gochujang
  • 3 tablespoons Red Gold Sriracha Hot Chili Sauce Ketchup
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 4 garlic cloves, grated
  • 1½ tablespoons rice vinegar
  • For Frying and Serving
  • Neutral high-smoke-point oil, for frying
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

Step one

Whisk buttermilk, egg, soy sauce, fish sauce, garlic powder, onion powder, smoked paprika, pepper, and MSG, if using, in a large bowl. Add chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.

Step two

Combine mayonnaise, sour cream, 2 tablespoons buttermilk, herbs, garlic, onion powder, salt, and pepper in a small bowl. Add remaining buttermilk, 1 tablespoon at a time, until ranch reaches desired consistency. Cover and refrigerate until ready to serve.

Step three

Whisk flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, pepper, kosher salt, and MSG, if using, in a large bowl.

Step four

Drizzle 2–3 tablespoons chicken marinade into flour mixture and toss with a fork to create small clumps.

Step five

Working with one piece at a time, remove chicken from marinade and allow excess to drip off. Press chicken firmly into dredge until completely coated, shake off loose flour, and transfer to a parchment-lined baking sheet. Repeat with remaining chicken and let breaded chicken rest for 10 minutes. Discard remaining marinade.

Step six

Meanwhile, pour oil into a deep, heavy-bottomed pot to a depth of 2–3 inches, filling pot no more than one-third full. Heat oil to 350°F.

Step seven

Carefully lower chicken into oil away from you using a spider strainer or slotted spoon. Fry in batches for 4–5 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest pieces registers 165°F. Allow oil to return to 350°F between batches.

Step eight

Transfer fried chicken to a clean wire rack set over a rimmed baking sheet and let drain while preparing sauce.

Step nine

Whisk gochujang, Red Gold Huy Fong Sriracha Ketchup, mirin, soy sauce, honey, and brown sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4–5 minutes, stirring occasionally, until sugar dissolves and sauce thickens slightly.

Step ten

Remove sauce from heat and whisk in garlic and rice vinegar.

Step eleven

Place fried chicken in a large clean bowl. Add enough warm Korean sauce to coat chicken evenly and toss until combined, adding more sauce as desired.

Step twelve

Transfer chicken to a serving bowl and garnish with sesame seeds and green onions. Serve immediately with homemade ranch.

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