bb.q Chicken Feel Crunch Chicken Nuggets Recipe
bb.q Chicken Feel Crunch Chicken Nuggets are crispy bite-size chicken pieces coated with sweet-savory caramelized onion sauce and finished with golden crunchy cereal, onion and garlic flakes.
Yield: 4 Servings
Ingredients
Crunchy Golden Topping
- 1 cup Cornflakes lightly crushed
- 1/3 cup Crispy Fried Onions lightly crushed
- 1/2 teaspoon Garlic Powder
Caramelized Onion Sauce
- 1 tablespoon Unsalted Butter
- 1 tablespoon Vegetable Oil
- 1 medium Yellow Onion very finely chopped
- 2 Garlic Cloves minced
- 2 tablespoons Soy Sauce
- 2 tablespoons Honey
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Gochujang or Chili Garlic Sauce
- 1/4 cup Water
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Chicken
- 1 1/2 pounds boneless, skinless Chicken Thighs or Chicken Breasts cut into 1 1/2-inch pieces
- 1/2 cup Whole Milk
- 1 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground Black Pepper
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- Vegetable Oil for frying
Instructions
Prepare the Crunchy Topping
- Add cornflakes, crispy fried onions and garlic powder to a bowl.
- Toss until evenly combined.
- Set aside.
Prepare the Caramelized Onion Sauce
- Melt butter with vegetable oil in a small skillet over medium-low heat.
- Add onion.
- Cook for 12 to 15 minutes, stirring frequently, until very soft and golden.
- Add garlic.
- Cook for 30 seconds.
- Stir in soy sauce, honey, brown sugar, rice vinegar, gochujang and 1/4 cup water.
- Simmer for 2 to 3 minutes.
- Transfer sauce to a blender or use an immersion blender.
- Blend until mostly smooth.
- Return sauce to the skillet.
- Stir cornstarch and 1 tablespoon water together in a small bowl.
- Whisk slurry into the sauce.
- Simmer for about 1 minute, until glossy and lightly thickened.
- Remove from heat and keep warm.
Prepare the Chicken
- Add chicken, milk, salt and black pepper to a bowl.
- Toss to coat.
- Let stand for 15 minutes.
- Add flour, cornstarch, baking powder, garlic powder, salt and black pepper to a separate large bowl.
- Stir until evenly combined.
- Remove chicken pieces from the milk mixture one at a time.
- Let excess liquid drip away.
- Coat thoroughly in the flour mixture, pressing lightly so the coating adheres.
- Place coated chicken on a wire rack.
Fry the Chicken
- Pour vegetable oil into a heavy saucepan or Dutch oven to a depth of about 2 inches.
- Heat oil to 325°F.
- Working in batches, fry chicken for 4 to 5 minutes, until lightly golden and almost cooked through.
- Transfer to a wire rack.
- Increase oil temperature to 375°F.
- Return chicken to the oil in batches.
- Fry for 1 to 2 minutes, until deeply crisp and the chicken reaches 165°F.
- Drain on a wire rack.
Finish and Serve
- Place hot chicken in a large bowl.
- Add enough caramelized onion sauce to coat the pieces lightly.
- Toss quickly.
- Sprinkle generously with the crunchy golden topping.
- Toss once or twice, leaving plenty of flakes attached to the outside.
- Transfer to a serving plate.
- Sprinkle with additional crunchy topping.
- Serve immediately.
Notes
- For the easiest version, cook frozen crispy chicken bites or boneless chicken chunks according to package directions, then concentrate on making the caramelized onion sauce and crunchy topping.
- The restaurant describes the topping as golden cereal flakes, while other bb.q Chicken menus describe onion-garlic flakes. Cornflakes mixed with crispy fried onions and garlic provide a practical home approximation of both descriptions.