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Restaurants›Irashiai Sushi Pub Japanese›Mad Chicken Nuggets Recipe

Mad Chicken Nuggets Recipe

Name: Irashiai Sushi Pub Japaneses MAD CHICKEN NUGGETS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken breasts (cut into 1" pieces); 3 tbs buttermilk (for brine); 1 unit egg (large, beaten); 1 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 2 cups neutral oil for frying (vegetable, canola, or peanut); 0.25 cup gochujang (Korean red pepper paste); 2 tbs honey; 1 tbs rice vinegar; 1 tsp soy sauce (or tamari); 0.5 tsp sesame oil; 1 tsp fresh lime juice; 1 tsp garlic (minced); 0.5 tsp ginger (fresh, minced); 1 tbs water (to thin, if needed); 1 tsp toasted sesame seeds (optional, for garnish); 1 tbs thinly sliced green onion (optional, for garnish)

Inspired by Irashiai Sushi Pub Japanese

Time40m

Serves3

chicken nuggets tossed in house Gochujang sauce

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Ingredients

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For the Chicken Nuggets

1 lb boneless skinless chicken breasts (cut into 1" pieces)

3 tbs buttermilk (for brine)

1 unit egg (large, beaten)

1 cup 00 bread flour

1/4 cup Cornstarch

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

2 cups neutral oil for frying (vegetable, canola, or peanut)

For the House Gochujang Sauce (Mad Sauce)

1/4 cup gochujang (Korean red pepper paste)

2 tbs Honey

1 tbs Rice vinegar

1 tsp soy sauce (or tamari)

1/2 tsp Toasted sesame oil

1 tsp Fresh lime juice

1 tsp Garlic (minced)

1/2 tsp ginger (fresh, minced)

1 tbs water (to thin, if needed)

1 tsp toasted sesame seeds (optional, for garnish)

1 tbs thinly sliced green onion (optional, for garnish)

Method

For the Chicken Nuggets

Prepare and Brine

Pat the chicken pieces dry with paper towels. In a bowl, combine the chicken pieces with 3 tablespoons buttermilk and a pinch (about 1/4 tsp) of salt. Toss to coat and let rest for 10–15 minutes while you prepare the dredge and sauce. This briefly tenderizes and helps coating adhere.

Make the Dredge

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk to blend. In another small bowl beat the egg.

Coat the Chicken

Working in batches, dredge each piece of chicken first in the beaten egg, letting excess drip off, then into the flour mixture pressing lightly so the flour adheres. Place coated pieces on a wire rack while you heat the oil.

Heat the Oil

Pour 1½–2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach about 1" depth. Heat the oil over medium-high until it reaches 350°F (175°C) or a piece of bread dropped in sizzles and turns golden in about 45–60 seconds.

Fry the Nuggets

Fry the coated chicken in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F. Use a slotted spoon to transfer nuggets to a wire rack set over a baking sheet to drain and stay crisp.

Finish and Keep Warm

If making ahead, keep cooked nuggets in a 200°F (95°C) oven on a rack for up to 15–20 minutes while you make the sauce and toss. Avoid long holding times to preserve crispness.

For the House Gochujang Sauce (Mad Sauce) and Tossing

Make the Sauce

In a small saucepan or bowl, combine 1/4 cup gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon minced fresh ginger, and 1 teaspoon fresh lime juice. Warm gently over low heat for 1–2 minutes while stirring (or whisk in a bowl) until smooth and slightly glossy. If the sauce is too thick, whisk in up to 1 tablespoon water to reach a coating consistency.

Adjust Seasoning

Taste carefully and adjust: add another 1/2 tablespoon honey for more sweetness, 1/2 teaspoon rice vinegar for brightness, or a pinch of salt if needed. Remember gochujang has saltiness and umami, so small adjustments go a long way.

Toss the Nuggets

Place the hot cooked nuggets in a large bowl. Pour the warm gochujang sauce over the nuggets (use all for fully coated, or reserve 2–3 tablespoons for serving). Using tongs, gently toss until each nugget is evenly coated. Work quickly so the sauce clings without steaming the crust.

Garnish and Serve

Transfer tossed nuggets to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onion if using. Serve immediately with extra sauce on the side for dipping.