Korean Fried Chicken Tenders

Schritte9

1. 1

   Schritt 1. Season the chicken

   25 Min.

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

   HähnchenfiletAvocadoölSalz1 TL von 2 TLschwarzer Pfeffer1 TL von 1.5 TLKnoblauchpulver1 TL von 2 TLPaprikapulver1 TL von 2 TLZwiebelpulverCayennepfefferReisessig1 EL von 2 EL
2. 2

   Schritt 2. Combine the dry coating

   Combine flour, cornstarch, potato starch, and seasonings.

   WeizenmehlMaisstärkeKartoffelstärkeSalz1 TL von 2 TLschwarzer Pfeffer0.5 TL von 1.5 TLKnoblauchpulver1 TL von 2 TLPaprikapulver1 TL von 2 TL
3. 3

   Schritt 3. Make the wet batter

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

   WeizenmehlMaisstärkeKartoffelstärkeWasser
4. 4

   Schritt 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.

   WeizenmehlMaisstärkeKartoffelstärkeWasser
5. 5

   Schritt 5. Coat the chicken

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

   HähnchenfiletWeizenmehlWasser
6. 6

   Schritt 6. Fry the chicken

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

   HähnchenfiletOil
7. 7

   Schritt 7. Fry the chicken again

   1m 30s

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

   HähnchenfiletOil
8. 8

   Schritt 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.

   GochujangKetchupHonigbrauner ZuckerSojasauceSesamölKnoblauchWasser
9. 9

   Schritt 9. Toss the chicken in sauce

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

   HähnchenfiletFrühlingszwiebel