Crispy Gochujang Chicken Nuggets with Spicy Dipping Sauce

Crispy, golden fried chicken nuggets seasoned with bold Korean-inspired flavors of gochujang, ginger, and sesame, served hot with a sweet-spicy gochujang dipping sauce for the perfect crunchy, savory bite.

Description

Servings

2-4

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Chicken Mixture
2 boneless, skinless chicken breasts, cut into chunks
1 tablespoon gochujang (Korean chili paste)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1/4 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper

Batter and Coating
1/2 cup buttermilk
1 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sesame seeds (optional, for garnish)

For Frying
Vegetable oil (or any neutral oil suitable for frying)

Gochujang Dipping Sauce
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
2-3 tablespoons water (to thin the sauce, as needed)

Preparation

  • Cut chicken breasts into chunks and add to a food processor. Pulse until finely ground.
  • Transfer ground chicken to a bowl and mix in gochujang, soy sauce, sesame oil, grated ginger, garlic, breadcrumbs, salt, and pepper until evenly combined.
  • Shape mixture into nugget-sized portions (about 1 tablespoon each) and place on a parchment-lined tray.
  • In one bowl, pour buttermilk.
  • In a second shallow bowl, combine flour, panko, garlic powder, smoked paprika, salt, and pepper.
  • Measure all dipping sauce ingredients and set aside.

Cooking

  • Dip each nugget into the buttermilk, letting excess drip off.
  • Roll in the flour–panko mixture, pressing gently to coat evenly. Return coated nuggets to the tray.
  • Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  • Fry nuggets in batches for 3–4 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C).
  • Transfer to a paper towel–lined plate to drain.
  • For the sauce, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, and ginger in a small saucepan. Warm over low heat until smooth.
  • Add water 1 tablespoon at a time until the sauce reaches your desired consistency.

Serving

  • Serve nuggets hot with dipping sauce on the side.
  • Sprinkle with sesame seeds if desired.
  • Enjoy immediately for best crispiness.