Korean Fried Chicken with Quick Ranch

Ingredients

• 600 g chicken tenderloins
• 1 cup buttermilk (For the marinade)
• 1 tsp salt (For the marinade)
• 1 tsp garlic powder (For the marinade)
• 1 tsp onion powder (For the marinade)
• 1 tsp paprika (For the marinade)
• 0.5 tsp black pepper (For the marinade)
• 2 cup all-purpose flour (For the crispy dredge)
• 1 cup cornstarch (For the crispy dredge)
• 1 tsp baking powder (For the crispy dredge)
• 1 tsp salt (For the crispy dredge)
• 1 tsp garlic powder (For the crispy dredge)
• 1 tsp onion powder (For the crispy dredge)
• 1 tsp paprika (For the crispy dredge)
• 0.5 tsp black pepper (For the crispy dredge)
• 0.25 cup gochujang (For the Korean sauce)
• 3 tbsp ketchup (For the Korean sauce)
• 3 tbsp honey (For the Korean sauce)
• 1 tbsp soy sauce (For the Korean sauce)
• 4 garlic cloves (Minced; for the Korean sauce)
• 1 tbsp rice vinegar (For the Korean sauce)
• 1 tsp sesame oil (For the Korean sauce)
• 1 tbsp gochugaru (For the Korean sauce)
• cooking oil (For frying; amount not specified)
• 0.5 cup mayonnaise (For the quick ranch)
• 0.25 cup sour cream (For the quick ranch)
• 2 tbsp buttermilk (For the quick ranch)
• 1 tsp garlic powder (For the quick ranch)
• 1 tsp dried parsley (For the quick ranch)
• 0.25 tsp black pepper (For the quick ranch)
• 1 tsp lemon juice (For the quick ranch)
• salt (To taste; for the quick ranch)

Steps

1. 1

   Combine the chicken tenderloins with all of the marinade ingredients: buttermilk, salt, garlic powder, onion powder, paprika, and black pepper. Let the chicken marinate for at least 30 minutes.

2. 2

   In a separate bowl, mix all of the crispy dredge ingredients: flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and black pepper.

3. 3

   Coat each marinated chicken piece thoroughly in the dredge, pressing the flour mixture firmly onto the chicken to create an extra-crispy coating.

4. 4

   Heat cooking oil and fry the coated chicken until golden, crispy, and cooked through. Transfer the fried chicken to a wire rack to drain.

5. 5

   Add the gochujang, ketchup, honey, soy sauce, minced garlic, rice vinegar, sesame oil, and gochugaru to a pan.

6. 6

   Simmer the sauce for 1–2 minutes, until it becomes glossy.

7. 7

   Add the crispy chicken to the pan and toss until every piece is coated in the sticky Korean sauce.

8. 8

   For the quick ranch, mix the mayonnaise, sour cream, buttermilk, garlic powder, dried parsley, black pepper, lemon juice, and salt to taste until smooth and creamy.

9. 9

   Serve the sauced Korean fried chicken with the quick ranch.

Notes

The source does not specify the frying oil quantity, oil temperature, frying time, or the chicken's target internal temperature. Fry until golden, crispy, and cooked through as stated, and use a wire rack for draining.

Nutrition per serving

• main
• Korean-inspired
• fried
• crispy
• chicken
• spicy
• sauce
• dipping sauce