Korean Fried Chicken Tenders

Passos9

1. 1

   Pas 1. Season the chicken

   25 min

   Season chicken with avocado oil, spices, and rice vinegar. Mix well and marinate for 20–30 minutes.

   filet de pollastreoli d'alvocatsal1 cdta de 2 cdtapebre negre1 cdta de 1.5 cdtaall en pols1 cdta de 2 cdtapebre vermell dolç1 cdta de 2 cdtaceba en polspebre de caienavinagre d'arròs1 cda de 2 cda
2. 2

   Pas 2. Combine the dry coating

   Combine flour, cornstarch, potato starch, and seasonings.

   farina de blatmaicenafècula de patatasal1 cdta de 2 cdtapebre negre0.5 cdta de 1.5 cdtaall en pols1 cdta de 2 cdtapebre vermell dolç1 cdta de 2 cdta
3. 3

   Pas 3. Make the wet batter

   Transfer about ½ cup to another bowl and gradually mix with cold water until you have a thin batter.

   farina de blatmaicenafècula de patataaigua
4. 4

   Pas 4. Create craggy crunch bits

   Drizzle a little wet batter into the dry mixture and toss with your fingers to create craggy bits for extra crunch.

   farina de blatmaicenafècula de patataaigua
5. 5

   Pas 5. Coat the chicken

   Coat each tender in dry flour, then wet batter, then flour again, pressing the coating onto the chicken.

   filet de pollastrefarina de blataigua
6. 6

   Pas 6. Fry the chicken

   Fry at 350°F until golden, crispy, and cooked through.

   filet de pollastreOil
7. 7

   Pas 7. Fry the chicken again

   1m 30s

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

   filet de pollastreOil
8. 8

   Pas 8. Make the sauce

   For the sauce, add all sauce ingredients to a pan and cook over medium-low heat until smooth and glossy. Add a splash of water if needed.

   gochujangquètxupmelsucre morèsalsa de sojaoli de sèsamaigua
9. 9

   Pas 9. Toss the chicken in sauce

   Toss the crispy chicken in the sauce and finish with sesame seeds and green onions.

   filet de pollastrellavors de sèsamceba tendra