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

Instructions

1. 1
   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
2. 2
   Cut up the chicken breasts in bite sized pieces
3. 3
   In a large bowl, coat the chicken with corn flour
4. 4
   In another bowl make the tempura batter by mixing the ingredients in B
5. 5
   In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
6. 6
   When it’s heated, dip the chicken in the batter one piece at a time and into the wok
7. 7
   Cook the chicken for 3 minutes or until they turn golden brown
8. 8
   Remove them from the oil and onto a plate with a layer of paper towels
9. 9
   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
10. 10
    Plate the chicken over a bed of shredded cabbage
11. 11
    Lastly, sprinkle some toasted sesame seeds on top