Sticky Spicy Sweet Korean Chilli Chicken

A lot of you probably know Fry’s. It’s a family owned, South African-based company that makes all sorts of frozen products that are all vegan!

I’ve been having fun with their mock meats and making recipes with them. Since it’s Sunday, I figure it’s a good time for some finger foods… and you know I like ’em spicy!

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Sticky Spicy Sweet Korean Chilli Chicken

1 box Fry’s Chicken Nuggets

Sauce:

4 cloves garlic, minced
2 Tbsp fresh ginger, grated
2 Tbsp soy sauce
1/4 cup Gochujang (Korean chilli paste)
1/4 cup rice vinegar
1/4 cup sesame oil
4 tsp caster sugar
Heat oven 180C (according to the box).
Mix all the sauce ingredients together in a large bowl. Toss Fry’s Chicken Nuggets in the marinade until completely covered. Setting aside the 2-4 Tbsp of extra sauce.
Place the marinaded nuggets on a baking tray lined with baking paper, making sure the nuggets are not touching each other. Follow the box’s direction, baking for 10-12 minutes.
Pour the extra sauce over the nuggets before serving.
Shown here served with sides of kimchi fried rice and braised kale with soy sauce.

Check out the recipe on Fry’s website and lots of other recipes too!

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