Korean Fried Chicken Tenders

Ingredients

• 2 lb chicken tenders
• 1.5 tbsp avocado oil (Source gives a range of 1–2 tbsp; midpoint used for nutrition and grams.)
• 1 tsp salt (For chicken; included in “1 tsp each” seasoning list.)
• 1 tsp black pepper (For chicken; included in “1 tsp each” seasoning list.)
• 1 tsp garlic powder (For chicken; included in “1 tsp each” seasoning list.)
• 1 tsp paprika (For chicken; included in “1 tsp each” seasoning list.)
• 1 tsp onion powder (For chicken; included in “1 tsp each” seasoning list.)
• 0.5 tsp cayenne pepper (For chicken.)
• 1 tbsp rice vinegar (For chicken marinade.)
• 1 cup all-purpose flour (For crispy coating.)
• 0.25 cup cornstarch (For crispy coating.)
• 0.25 cup potato starch (For crispy coating.)
• 1 tsp salt (For crispy coating.)
• 0.5 tsp black pepper (For crispy coating.)
• 1 tsp garlic powder (For crispy coating.)
• 1 tsp paprika (For crispy coating.)
• cold water (As needed to make thin batter.)
• oil (For frying; type and amount not specified.)
• 3 tbsp gochujang (For sauce.)
• 3 tbsp ketchup (For sauce.)
• 3 tbsp honey (For sauce.)
• 2 tbsp brown sugar (For sauce.)
• 2 tbsp soy sauce (For sauce.)
• 1 tbsp rice vinegar (For sauce.)
• 1 tbsp sesame oil (For sauce.)
• 3 garlic (Cloves, grated; for sauce.)
• 1.5 tbsp water (Source gives a range of 1–2 tbsp, as needed; midpoint shown, add as needed.)
• sesame seeds (For topping; amount not specified.)
• green onions (Chopped, for topping; amount not specified.)

Steps

1. 1

   Season the chicken tenders with the avocado oil, chicken-seasoning salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, and rice vinegar. Mix well so the chicken is evenly coated.

2. 2

   Marinate the seasoned chicken for 20–30 minutes.

3. 3

   Combine the flour, cornstarch, potato starch, coating salt, black pepper, garlic powder, and paprika in a bowl.

4. 4

   Transfer about ½ cup of the dry coating mixture to a separate bowl. Gradually mix in cold water until it forms a thin batter.

5. 5

   Drizzle a little of the wet batter into the remaining dry mixture. Toss it with your fingers to make small craggy bits for extra crunch.

6. 6

   Coat each chicken tender in the dry flour mixture, then dip it in the wet batter, and coat it in the dry mixture again. Press the coating onto the chicken.

7. 7

   Heat frying oil to 350°F. Fry the coated tenders until golden, crispy, and cooked through.

8. 8

   For extra crunch, fry the tenders again for 1–2 minutes.

9. 9

   Add the gochujang, ketchup, honey, brown sugar, soy sauce, rice vinegar, sesame oil, and grated garlic to a pan. Cook over medium-low heat until the sauce is smooth and glossy.

10. 10

    Add a splash of water to the sauce if needed to adjust its consistency.

11. 11

    Toss the crispy chicken in the sauce until coated. Finish with sesame seeds and chopped green onions, then serve.

Notes

Frying time is not specified. The source does not specify the amount of cold water, frying oil, sesame seeds, or green onions. For chicken safety, ensure the tenders are cooked through.

Nutrition per serving

• main
• Korean
• crispy
• fried
• double-fried
• sweet and spicy
• chicken
• dinner