Trust me on this one you will never look at a chicken nugget in the same way again. These chicken bites are bursting with flavour and crunch and the spicy Korean sauce packs a real punch that slaps you round the face and leaves a lovely tingle on your tongue. The idea was born out of a couple of recipes that Simon Rimmer did on his “Eat the Week with Iceland” program and I sort of combined the 2 to make it into a healthier option. They can be made as gluten-free, made with fish, squid or prawns, maybe tofu or even mozzarella cheese balls. You could use tortilla wraps instead of lettuce and sour cream instead of yoghurt and you could deep or shallow fry them but just like with all of these recipes I try and put a healthier slant on them.
2 packets of skinless and boneless chicken thigh fillets, approximately 1 kg
3 to 4 heaped tablespoons of cornflour
2 eggs lightly seasoned, beaten
1 packet of Japanese Panko crumbs, widely available in supermarkets, gluten-free or ordinary breadcrumbs
3 tablespoons gluten-free plain flour or ordinary plain flour
1 tablespoon of smoked paprika, optional
iceberg lettuce cups or tortilla wraps
Fat-free Natural yoghurt to serve
For the Sauce
5 dessert spoons of Korean chilli paste, https://www.theasiancookshop.co.uk/gochujang-paste-korean-hot-pepper-paste-6204-p.asp?gclid=EAIaIQobChMIs4GQtM-c2wIVD7XACh0WBglPEAQYASABEgI_f_D_BwE
1 dessert spoon of sesame oil
5 dessert spoons of soy sauce
2 dessert spoons of honey, you could use sweetener to reduce the calories
3 dessert spoons of rice wine vinegar
2 cloves of garlic, grated
thumb -sized piece of ginger, grated
For the Slaw
selection of crunchy fresh vegetables cut into fine matchsticks, this is what I used but the choice is yours.
1 red pepper
1 yellow pepper
2 sticks of celery
2 to 3 spring onions
half a red onion
half head of white cabbage
juice of 2 to 3 Limes
2 tablespoons of chilli sauce
1 teaspoon of sweetener, optional
Preheat the oven to 200° C fan oven or equivalent
Cut the thigh fillets in half and set aside
Put both lots of flour onto a plate and season lightly with salt-and-pepper and the paprika if using
Put the beaten eggs onto another plate
Empty the breadcrumbs onto another plate, ( if you are making your own breadcrumbs it’s best to use slightly stale bread but there are some good ones available in the supermarkets. This even works without the breadcrumbs, just using the eggs and flour).
Now, dip each piece of chicken, firstly in the flour, then in the egg and finally in the breadcrumbs and spread out onto a baking tray
Oven bake for approximately 20 to 25 minutes, check them after about 15 and turn
In the meantime prepare the sauce and coleslaw
Mix all the ingredients for the sauce, i.e. Korean chilli paste, honey, vinegar, soy sauce, garlic together and set aside just taste to your liking set aside.
Make sure all your veg is finely sliced into matchsticks, this can be done by hand, in the food processor or a mandolin
Add the chopped herbs, Lime juice, chilli sauce and sweetener then get your hands in and give everything a good toss, you know you want to 🙂 .
Remove the chicken from the oven and allow to cool for a minute before pouring over the sauce.
Take a lettuce cup or tortilla wrap and layer with the slaw, chicken with sauce and a drizzle of yoghurt,
Finally locked the doors, switch off the phones so that no one can disturb this truly satisfying dish.
NB ensure that you doublecheck all the ingredients if you are gluten intolerant as some sauces have hidden gluten
2 thoughts on “FINGER LICKING KRAZY KICKING KOREAN CHICKEN WRAPS”
Wow if looks amazing! My family will certainly enjoy it. Thanks for sharing! I made peanut butter chicken and I highly recommend checking it out 🙂