Crispy buttermilk-marinated chicken tenders coated in seasoned flour and fried until golden, then glazed with a sweet and spicy Korean gochujang sauce for an irresistible fusion dish.
asian
korean
Nutrition
High in protein from chicken but also high in calories, saturated fat, and sodium due to deep frying and sauce ingredients.
| Calories | 533 kcal |
| Energy | 2232 kJ |
| Protein | 30 g |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 16 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 97 mg |
| Carbohydrate | 37 g |
| Sugars | 23 g |
| Dietary Fibre | 1 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchmain coursefamily friendlystovetoprice dishes
Korean Fried Chicken Tenders
The Comfort of Cooking (Georgia)
6
servings
0
per serve
0
minutes
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Ingredients
For The Marinade:
For The Flour Coating + Frying:
For The Sticky Sauce:
For Serving (optional):
Equipment
Whisk
Small saucepan
Paper Towels
Separate bowl
Tongs
Large pot
Brush
Medium bowl
Oven-safe plate
Instructions
1
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).
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).
2
For the flour coating + frying:
In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
3
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.
4
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.
5
Carefully drop 4-5 tenders at a time into the hot oil. Fry about 4-5 minutes, until golden brown and fully cooked.
6
Use tongs to remove chicken from oil. Place on paper towel-lined, oven-safe plate to drain.
7
Place plate in a 200-degree oven to keep warm, while you cook remaining chicken tenders.
8
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.
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.
9
Once chicken is ready, brush sauce generously over each piece.
10
For serving (optional):
Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
11
Enjoy!
Korean Fried Chicken Tenders
The Comfort of Cooking (Georgia)
6
servings
0
per serve
0
minutes
Crispy buttermilk-marinated chicken tenders coated in seasoned flour and fried until golden, then glazed with a sweet and spicy Korean gochujang sauce for an irresistible fusion dish.
asian
korean
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Marinade:
For The Flour Coating + Frying:
For The Sticky Sauce:
For Serving (optional):
Equipment
Whisk
Small saucepan
Paper Towels
Separate bowl
Tongs
Large pot
Brush
Medium bowl
Oven-safe plate
Instructions
1
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).
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).
2
For the flour coating + frying:
In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
3
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.
4
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.
5
Carefully drop 4-5 tenders at a time into the hot oil. Fry about 4-5 minutes, until golden brown and fully cooked.
6
Use tongs to remove chicken from oil. Place on paper towel-lined, oven-safe plate to drain.
7
Place plate in a 200-degree oven to keep warm, while you cook remaining chicken tenders.
8
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.
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.
9
Once chicken is ready, brush sauce generously over each piece.
10
For serving (optional):
Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
11
Enjoy!
dinnerlunchmain coursefamily friendlystovetoprice dishes
Nutrition
High in protein from chicken but also high in calories, saturated fat, and sodium due to deep frying and sauce ingredients.
| Calories | 533 kcal |
| Energy | 2232 kJ |
| Protein | 30 g |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 16 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 97 mg |
| Carbohydrate | 37 g |
| Sugars | 23 g |
| Dietary Fibre | 1 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
