Korean Chicken Nuggets — Crispy, Sweet & Spicy Air Fryer Recipe | Donaldo Cooks

Ingredients (Serves 2–3)

For the nuggets:

• 2 boneless chicken thighs or breasts, cut into bite-size chunks
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups crushed corn flakes (not powder, keep some texture)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Spray oil (avocado or canola)

For the Korean glaze (optional but 🔥):

• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated ginger (optional)

For garnish:

• Toasted sesame seeds
• Chopped green onion

Instructions

1. Prep the chicken: Pat the chicken dry and season lightly with salt, pepper, garlic powder, and onion powder.
2. Set up the dredging stations:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs
   • Bowl 3: Crushed corn flakes
3. Coat the chicken: Toss each piece in flour (shake off excess), dip in egg, then press firmly into crushed corn flakes until coated all over.
4. Air fry:
   • Preheat air fryer to 385°F (190°C) for 3–4 minutes.
   • Spray basket with oil, arrange nuggets in a single layer.
   • Spray the tops lightly with oil for extra crispiness.
   • Cook 12 minutes, flipping halfway, until golden brown and internal temp hits 165°F (74°C).
5. Make the Korean glaze (optional but worth it): In a small pan, heat all glaze ingredients over medium heat until it bubbles and thickens slightly (about 2–3 minutes).
6. Toss and serve: Coat the nuggets in glaze or drizzle over the top. Sprinkle with sesame seeds and green onions.

Korean Chicken Nuggets — Crispy, Sweet & Spicy Air Fryer Recipe | Donaldo Cooks

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Servings: 2

Ingredients Method

Ingredients

  

For the nuggets

• 2 boneless chicken thighs or breasts, cut into bite-size chunks
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups crushed corn flakes (not powder, keep some texture)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• Spray oil (avocado or canola)

For the Korean glaze (optional but 🔥)

• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated ginger (optional)

For garnish

• Toasted sesame seeds
• Chopped green onion

Method

 

Instructions

1. Prep the chicken: Pat the chicken dry and season lightly with salt, pepper, garlic powder, and onion powder.
2. Set up the dredging stations:
3. Bowl 1: Flour
4. Bowl 2: Beaten eggs
5. Bowl 3: Crushed corn flakes
6. Coat the chicken: Toss each piece in flour (shake off excess), dip in egg, then press firmly into crushed corn flakes until coated all over.
7. Air fry:
8. Preheat air fryer to 385°F (190°C) for 3–4 minutes.
9. Spray basket with oil, arrange nuggets in a single layer.
10. Spray the tops lightly with oil for extra crispiness.
11. Cook 12 minutes, flipping halfway, until golden brown and internal temp hits 165°F (74°C).
12. Make the Korean glaze (optional but worth it): In a small pan, heat all glaze ingredients over medium heat until it bubbles and thickens slightly (about 2–3 minutes).
13. Toss and serve: Coat the nuggets in glaze or drizzle over the top. Sprinkle with sesame seeds and green onions.