I wish there was some story behind these Kimchi Furikake Chicken Nuggets. Maybe some crazy event that influenced this recipe but that isn’t the case. These nuggets just happened. Pim (my GF) and I were doing what we do best…which is basically nothing, when she announced…”I’m hungry.”
“We have ramen, mac and cheese or chocolate” I responded robotically . Yes people, we do not eat like Gods despite what you see on this blog. Anyways, before she had the chance to say ramen (it’s always ramen), I decided on chicken nuggets. For one reason only…we had leftover ingredients from these two recipes (here and here).
Why chicken nuggets? Why not! I grew up with them. Not the way you think though. I had my fair share of fast food nuggets but that number is shadowed by the almost infinite number of nuggets my parents made me. My parents own an American Chinese restaurant which meant that my diet consisted of…
General Tso’s Chicken (nugget of fried chicken coated with General Tso’s sauce)
Sweet and Sour Chicken (nugget of fried chicken served with red sauce)
Orange Chicken (nugget of fried chicken coated with orange sauce)
Sesame Chicken (nugget of fried chicken coated with sesame sauce)
You may be thinking, “wow you must have been fat!” Hehe, no…not fat. I was morbidly obese but let’s not get into that today.
It is partially why these Kimchi Furikake Chicken Nuggets are baked, the other reason being my incredible disdain for cleaning up after frying.
Let’s summarize why these ingredients were used real quick.
- Chicken Thigh: Leftover
- Kimchi Aioli: Leftover
- Kimchi Furikake: Leftover
- Scallion: Leftover
This recipe takes the phrase “one man’s trash is another man’s treasure” quite literally.
What you have in the end is this juicy chicken chunks coated with the umami crunch of furikake panko (dried kimchi, seaweed, sesame seeds). Then you drizzle over some kimchi aioli for a sweet and spicy finish. Trust me, you need this in your life.
- 1 lb Skinless Chicken Thigh Cut into 1 inch pieces and pat dry.
- 2 large Eggs
- 1/2 cup All-Purpose Flour
- 1 cup Panko
- 6 tbsp Kimchi Furikake
- 1 tsp Salt
- Preheat the oven to 350F
- Set up your breading station. Plate 1: Mix of panko, kimchi furikake and salt. Plate 2: Flour. Plate 3: Eggs, beaten.
- Dip the chicken pieces in flour, then in the eggs and finally in the panko. Set the pieces in a tray lined with aluminum foil.
- Bake the nuggets for 23-27 minutes. Until the chicken is completely cooked through.
- Allow the nuggets to rest for a few minutes before plating.
These go great with the Kimchi Aioli from the recipe HERE.
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