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Korean Fried Chicken Tenders

By Georgia Johnson
Servings: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients 

For the marinade:

  • 4 chicken breasts, sliced into strips, (or about 2 lbs. chicken tenderloins)
  • 1 cup buttermilk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder

For the flour coating + frying:

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili flakes, or crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • About 4 cups vegetable oil, for frying

For the sticky sauce:

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup gochujang paste, found in most grocery Asian sections
  • 1/4 cup honey
  • 2 Tablespoon vegetable oil
  • 2 Tablespoon sesame oil
  • 4 teaspoons minced ginger
  • 1/2 teaspoon chili flakes, or crushed red pepper flakes
  • 4 cloves garlic, minced

For serving (optional):

  • Fluffy cooked rice
  • Sesame seeds
  • Green onions, sliced into thin strips

Instructions

For the marinade:

  • In a medium bowl, combine chicken, buttermilk, salt, pepper, and garlic powder. Toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 1 day ahead).

For the flour coating + frying:

  • In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
  • Heat a large pot of oil over medium-high heat. After a few minutes, flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready. Reduce heat to low before frying.
  • Remove chicken tenders (one at a time) from buttermilk, shaking off excess liquid. Dip in flour mixture, pressing to coat evenly. Shake off excess flour from each chicken tender; set aside. Repeat with remaining pieces.
  • Carefully drop 4-5 tenders at a time into the hot oil. Fry about 4-5 minutes, until golden brown and fully cooked.
  • Use tongs to remove chicken from oil. Place on paper towel-lined, oven-safe plate to drain.
  • Place plate in a 200-degree oven to keep warm, while you cook remaining chicken tenders.

For the sticky sauce:

  • In a small saucepan, whisk brown sugar, soy sauce, gochujang, honey, vegetable oil, sesame oil, ginger, crushed red pepper flakes, and minced garlic. Bring to a boil, then simmer for 5 minutes, until thickened.
  • Once chicken is ready, brush sauce generously over each piece.

For serving (optional):

  • Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
  • Enjoy!

Notes

Find it in the Asian/Ethnic aisle of most grocery stores: Gochujang paste, rice wine vinegar, sesame oil, chili flakes.
 
Adapted from Kitchen Sanctuary