Crispy Korean Fried Chicken Nuggets - (Gluten Free)
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: dinner
Cuisine: Asian, korean
Keyword: asian chicken, chicken, gluten free, gluten free soy sauce, gojuchang red pepper paste, red onion, sesame seeds
Servings: 6people
Author: GFchow @ gfchow.com
Equipment
deep fry cooking thermometer
dutch oven
fine mesh oil skimmer
Ingredients
2poundsboneless skinless chicken thighs and/or breastscut into 1 inch pieces
1/4cupgluten free flourI use Bob’s Red Mill All-Purpose Flour
2large eggslightly beaten
1/2cupcornstarch
peanut oil for frying
1/3cupKorean gojuchang red pepper paste*or less according to your spice tolerance level, I use O’Food brand
3tablespoonsrice vinegar
1/4cupdark brown sugar
2tablespoonsgluten free soy sauceI use San-J
1teaspoontoasted sesame seeds as garnish, optional
few thin slices red onionas 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
*Make sure to look at the ingredients on the red pepper paste container. Many brands contain wheat. This brand does not but states it is" manufactured in a facility that processes wheat." If you are unable to tolerate this, please do not use this brand. Here is a homemade, gluten free red pepper paste recipe, if you run into problems https://minimalistbaker.com/easy-gochujang-sauce-korean-chili-paste/.When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.If you don't eat chicken, extra firm tofu could be substituted for the chicken.Serve with white or brown rice.To complete the dish, make a batch of quick-style Korean pickles to serve with the chicken. Quick-style Korean Pickles