Korean-style chicken nuggets
Homemade chicken-breast nuggets with a simple Korean-style soy-honey dip: a gaming snack to enjoy while playing or during a break. Two small plates, with the sauce separate, keep the coating crisp.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Boneless skinless chicken breast is unavailable
- Use instead
- Boneless skinless chicken thigh
- Substitute quantity
- 1 small pack (about 300 g)Reference quantity: 300 g
Replace the breast. Trim excess fat and cut to the same 1.5 cm thickness. It may need a few more minutes; measure 74°C in the thickest pieces rather than relying on the listed time.
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Substitute available
If Plain wheat flour is unavailable
- Use instead
- Cornstarch
- Substitute quantity
- 3 level tablespoons (about 24 g)Reference quantity: 24 g
Replace only the first flour coating. Shake off excess before the egg; keep the egg and breadcrumb stages unchanged.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Panko for the nuggets is unavailable
- Use instead
- Fine plain dried breadcrumbs
- Substitute quantity
- 1 small paper cup (about 60 g)Reference quantity: 60 g
Replace the nugget panko. Toast gently and stir often, stopping at pale gold because finer crumbs brown faster; continue with the same coating steps.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Honey is unavailable
- Use instead
- Maple syrup
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Replace the honey in the dip, not in addition. Mix with the same soy sauce and water; flavour and thickness will differ.
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Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Pat 1 small pack chicken breast (about 300 g) dry without washing. On a dedicated board, trim visible fat or tough tendon and cut into similar pieces 2–3 cm across and about 1.5 cm thick. Wash hands and clean tools and surfaces after raw chicken; keep it separate from cooked food.
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Step 2
Warm 1 tablespoon oil in a pan over medium-low heat. Add 1 small paper cup panko (about 60 g) and stir for 3–4 minutes until evenly pale golden, not dark brown. Spread on a clean plate to cool. No chicken goes into this pan; pre-toasting gives the baked coating colour.
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Step 3
Season the chicken with a TOTAL ¼ teaspoon salt and the optional pinch of pepper. Prepare 3 level tablespoons flour, 1 beaten egg and the cooled crumbs in separate shallow dishes. Dust each piece thinly with flour, shake off excess, dip in egg and drain, then press into crumbs. Put on a clean rack over a baking tray; discard coating leftovers that touched raw chicken.
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Step 4
Preheat the oven to 200°C. Space the nuggets in one layer on the rack and bake about 15–18 minutes, turning after 8 minutes. Check at least 74°C in the thickest pieces with a food thermometer inserted from the side; extend cooking if needed. The coating should be crisp and golden, but colour alone does not confirm safe cooking.
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Step 5
In a clean small bowl, stir 1 tablespoon soy sauce, 1 tablespoon honey and 1 tablespoon drinking water until smooth. Keep this dip separate; do not brush it onto raw chicken or reuse any raw-chicken utensils for it. It makes 3 tablespoons of dip.
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Step 6
Transfer fully cooked nuggets with clean tongs to 2 small snack plates. Let cool about 2 minutes, then serve with forks and the dip on the side. Take bites between rounds after all cooking is finished; do not eat directly from a hot oven tray.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. Uses whole chicken pieces, not ground meat or a frozen nugget product. Air-fryer alternative: preheat to 190°C, cook one layer about 10–14 minutes, turn halfway and always verify 74°C. Appliances and thickness vary. Contains wheat, egg and soy; check labels. Refrigerate within 2 hours at 4°C or colder, eat within 1 day and reheat to 74°C; keep dip separate.
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Enjoy every bite
How to enjoy it
Put a small plate and fork on a stable tray away from electronics. Dip one nugget at a time during your gaming break so the remaining pieces stay crisp and your hands stay cleaner.
Serve it with
Korean chicken-shop pickled radish
Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.
Steamed cabbage with Korean dipping sauce
Tender cabbage leaves with a small bowl of sesame-soy dipping sauce. An easy Korean side dish with a simple steamer and everyday spoon measures.