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Spicy Panko Chicken Poppers

Course: Appetizer, dinner, Lunch
Cuisine: Asian
Keyword: chicken, gochugaru, nuggets, panko, spicy
Servings: 3

Ingredients

  • 1 lb Chicken Breast
  • 2 Eggs
  • 1/2 cup All-Purpose Flour
  • 1.5 tbsp Gochugaru plus more for topping
  • 1 cup Panko Breadcrumbs
  • 1 cup Vegetable Oil
  • Thai Sweet Chili Sauce for dipping

Instructions

  • Rinse and pat dry chicken breast. Then, tenderize on both sides with a rubber mallet or meat tenderizer.
  • Slice chicken into bite-sized pieces, resembling small nuggets.
  • Prepare three separate bowls; in the first bowl, whisk your eggs together. In the second bowl, add flour. In the third bowl, mix panko breadcrumbs and gochugaru.
  • Dip the chicken breast to coat in each bowl, shaking off the excess ingredients as you go.
  • Heat up your oil on medium to medium high heat in a stainless steel pan (this helps with browning). Once the oil is hot, add your chicken – be careful, as the oil can “jump” when you place your chicken in the pan.
  • Flip chicken pieces when the panko on the undersides are golden brown. Once both sides have come to a nice crisp and the chicken nuggets are cooked the full way through, remove immediately from oil and let your meat rest on paper towels for 2-3 minutes before serving.
  • Serve with Thai sweet chili sauce or your favorite dipping sauce.

Notes

Bon Appétit!