Crispy Korean Fried Chicken Nuggets – (Gluten Free)
If you’ve never dabbled in Korean cuisine, you’re in for a treat. The first time I made Crispy Korean Fried Chicken Nuggets – (Gluten Free), my family went crazy. There was very little conversation during dinner because we were busy savoring each bite. Every piece of chicken gets perfectly crispy on the outside while remaining tender and juicy on the inside. But what makes this dish a home-run is the wonderfully balanced sauce which is sweet, tangy, and mildly-spicy.
Jump to RecipeChicken Nugget Gluten Free Batter Preparation
Cut chicken into approximate 1″ pieces.
Toss chicken in the gluten free flour.
Lightly beat eggs in one bowl and measure out the cornstarch into another bowl.
Then place the chicken into the egg. Using tongs then transfer the chicken into the cornstarch. Make sure the cornstarch coats each chicken piece.
Frying the Chicken Nuggets
Using a deep-fry thermometer, heat oil to 375 degrees over medium-high/high heat and carefully place half of the chicken pieces into the oil. Separate pieces with tongs or a fork if necessary.
Cook chicken for 3-4 minutes or until pieces are browned and crispy. Remove from oil using a fine mesh oil skimmer allowing as much oil to drip back into the pan as possible. Place chicken on paper towels to drain remaining excess oil. Bring oil heat back up to 375 degrees and fry the remaining chicken pieces.
Korean Sauce
This is the brand of Gochujang red pepper paste I use.
In a large bowl combine the gojuchang red pepper paste, vinegar, brown sugar and soy sauce.
Combining Chicken with Sauce
Toss chicken to combine with the sauce.
Crispy Korean Fried Chicken Nuggets – (Gluten Free)
Garnish with sesame seeds and red onion slices. Serve with white or brown rice. Dig in! (Optional: make quick-style korean pickles. Recipe in Note Section below.)
Crispy Korean Fried Chicken Nuggets – (Gluten Free)
Equipment
- deep fry cooking thermometer
- dutch oven
- fine mesh oil skimmer
Ingredients
- 2 pounds boneless skinless chicken thighs and/or breasts cut into 1 inch pieces
- 1/4 cup gluten free flour I use Bob’s Red Mill All-Purpose Flour
- 2 large eggs lightly beaten
- 1/2 cup cornstarch
- peanut oil for frying
- 1/3 cup Korean gojuchang red pepper paste* or less according to your spice tolerance level, I use O’Food brand
- 3 tablespoons rice vinegar
- 1/4 cup dark brown sugar
- 2 tablespoons gluten free soy sauce I use San-J
- 1 teaspoon toasted sesame seeds as garnish, optional
- few thin slices red onion as garnish, optional
Instructions
- Pat dry and trim the chicken. Toss chicken in the flour, then place into eggs and coat each piece in cornstarch.
- In a large bowl add gojuchang red pepper paste, vinegar, brown sugar and soy sauce. Whisk until well combined. Set aside.
- Using a deep-fry thermometer, heat 3 inches of peanut oil to 375 degrees in a dutch oven or heavy-bottomed pan.
- Place half of chicken pieces in the pan and fry chicken for 3-4 minutes or until browned and crispy. You may need to use tongs or a fork to separate the pieces bc they tend to clump together. Use a fine mesh oil skimmer to carefully remove the chicken pieces and transfer to paper towels on a plate
- Bring oil heat back up to 375 degrees and fry the remaining chicken pieces. Once all chicken is cooked and drained, add to the bowl with the sauce.
- Toss chicken to combine with the sauce and garnish with sesame seeds and red onion slices. Serve immediately. (Optional: to complete this dish make Rachel Ray's quick-style korean pickles to serve with the chicken. See link to pickle recipe in the notes below.)
Notes
Recipe was modified by me for gluten free eating. Original recipe is from Dinner Then Dessert. The Quick-Style korean Pickles is from Rachael Ray.
If you like this recipe, you may also like these GFchow recipes. Crispy Tofu with Maple-Soy Glaze, Korean-Style Steak Lettuce Wraps, and Gluten Free Panko Crusted Chicken.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
WOW WOW WOW. I was absolutely blown away by the flavors of this dish! I love spice and my sister doesn’t, but we both thought this dish was gifted to us straight from the heavens above. In the words of my dad, “This is the best chicken I’ve ever had.”
thanks for the amazing review. so glad you all loved it!