Sweet and Spicy Chicken Nuggets

Ingredients

    ½ pound chicken breast
    1 cup olive or vegetable oil
    1 cup corn flour
    Batter mixture:
    ½ cup tempura batter
    pinch of salt
    ½ cup icy cold water
    Sauce mixture
    2 tbsp rice vinegar
    1 tsp salt
    ½ tsp black pepper
    1 tbsp minced garlic
    ½ tbsp minced ginger
    1 tbsp chopped green onion
    2 tbsp low sodium soy sauce
    ½ tbsp sesame oil
    1 tbsp gochugaru Korean chilli flakes
    1 tbsp gochujang sauce
    1 tbsp honey
    2 tbsp rice syrup

Directions

    In a sauce pan, add all the sauce ingredients in C and stir with a wooden spoon for about 2 minutes in medium low heat. Set it aside
    Cut up the chicken breasts in bite sized pieces
    In a large bowl, coat the chicken with corn flour
    In another bowl make the tempura batter by mixing the ingredients in B
    In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
    When it’s heated, dip the chicken in the batter one piece at a time and into the wok
    Cook the chicken for 3 minutes or until they turn golden brown
    Remove them from the oil and onto a plate with a layer of paper towels
    In another mixing bowl, add the chicken, pour the sauce and give it a toss. Make sure the sauce gets coated evenly onto the nuggets
    Plate the chicken over a bed of shredded cabbage
    Lastly, sprinkle some toasted sesame seeds on top

Page: http://www.pbs.org/food/recipes/sweet-and-spicy-chicken-nuggets/