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 flakesor crushed red pepper flakes
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
About 4 cups vegetable oilfor frying
For the sticky sauce:
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup gochujang pastefound 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 flakesor crushed red pepper flakes
4 cloves garlicminced
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