Mix the ground chicken with the scallions, garlic, cornstarch and salt. With damp hands, roll the mixture into bite sized meatballs, about the size of a golf ball.
With clean, damp hands, take a meatball in your palm, flatten it slightly and put a cube of Blue Cheese in the centre and then close the meat over the cheese and roll back into a ball and set it back on the tray. Do this with all of your chicken meatballs until they are all stuffed with Blue Cheese.
Heat deep sauce pan with about 2" of vegetable oil over med high heat until it reaches 375F/190C. Put the cornstarch in a shallow bowl and roll each meatball in the cornstarch, shake off the excess and put on a clean plate or tray.
Gently lower the meatballs into the hot oil and fry for 5 minutes, turning from time to time. Remove them to a paper towel lined plate and set aside. If you don't use a big pan, do this in small batches so you don't crowd them while they cook.
When they are all done, roll each ball in the spicy Gochujang Sauce, carefully put out on a serving plate, sprinkle them all with sesame seeds and stick a toothpick or another decorative pick into them so that they can be picked up and popped into your mouth without having to ever get your hands dirty. They are best after you let them sit for at least ten minutes to cool down so the cheese can set back up a bit.
Makes approximately 18 nuggets
*Spicy Gochujang Sauce:
gochujang is a spicy Korean chili paste found in most Asian grocery stores
1 tbsp 15 mL grapeseed oil
4 cloves garlic, minced
1/3 cup 75 mL ketchup
1/3 cup 75 mL brown rice syrup or corn syrup
1/4 cup 60 mL gochujang
1 tbsp 15 mL apple cider vinegar
Heat a small saucepan over medium heat and sauté the garlic in the oil for a minute to soften it and then add the rest of the ingredients. Cook, stirring frequently so it doesn't burn, for about 3 minutes and then remove from the heat and set aside until the chicken balls are done.