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Korean 'Fried' Chicken Bites

Prep: 10 mins

Cook: 15-20 mins

Crispy oven-fried Korean-style chicken bites coated in a sweet and spicy sauce

  • 3 chicken thighs, boneless

The Marinade

  • ½ tsp. sea salt

  • ½ tsp. black pepper

  • ½ thumb sized piece ginger

  • 2 cloves garlic

  • 1 tsp sesame oil

The Breadcrumbs

  • 100g plain flour

  • 2 eggs, beaten

  • Panko breadcrumbs

  • Sunflower oil spray

The Sauce

  • 1 tsp English mustard

  • 2 tbsp. gochujang (Korean Chilli Paste)

  • 2 tbsp. light soy sauce

  • 3 tbsp. maple syrup or honey

  • 1 tbsp. brown sugar

  • 1 tbsp. rice vinegar

  • 1 tbsp toasted sesame seeds

Preparation

  • Dice the chicken thighs into large chunks. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken. Place the ingredients for the breadcrumbs into separate bowls or trays. Dunk the marinated chicken pieces into the flour, then egg and then wrap the breadcrumbs around the individual pieces.

  • Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves.

Cooking

  • Preheat the oven to 210°C. Place the breaded chicken pieces on a baking tray lined with greaseproof and then spray the pieces generously with vegetable oil spray. Place in the preheated oven for 15 minutes until golden brown. Turn the pieces once in between for an even finish on both sides.

  • Heat 1 tbsp vegetable oil in a wok to a medium heat and then pour in ‘The Sauce’. Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. 1-2 minutes). Pour over the fried chicken and scatter with toasted sesame seeds at the end.


  • 3 chicken thighs, boneless

The Marinade

  • ½ tsp. sea salt

  • ½ tsp. black pepper

  • ½ thumb sized piece ginger

  • 2 cloves garlic

  • 1 tsp sesame oil

The Breadcrumbs

  • 100g plain flour

  • 2 eggs, beaten

  • Panko breadcrumbs

  • Sunflower oil spray

The Sauce

  • 1 tsp English mustard

  • 2 tbsp. gochujang (Korean Chilli Paste)

  • 2 tbsp. light soy sauce

  • 3 tbsp. maple syrup or honey

  • 1 tbsp. brown sugar

  • 1 tbsp. rice vinegar

  • 1 tbsp toasted sesame seeds


Preparation

  • Dice the chicken thighs into large chunks. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken. Place the ingredients for the breadcrumbs into separate bowls or trays. Dunk the marinated chicken pieces into the flour, then egg and then wrap the breadcrumbs around the individual pieces.

  • Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves.

Cooking

  • Preheat the oven to 210°C. Place the breaded chicken pieces on a baking tray lined with greaseproof and then spray the pieces generously with vegetable oil spray. Place in the preheated oven for 15 minutes until golden brown. Turn the pieces once in between for an even finish on both sides.

  • Heat 1 tbsp vegetable oil in a wok to a medium heat and then pour in ‘The Sauce’. Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. 1-2 minutes). Pour over the fried chicken and scatter with toasted sesame seeds at the end.

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