Korean Fried Chicken Tenders

Étapes9

1. 1

   Étape 1. Season the chicken

   25 min

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

   aiguillette de poulethuile d'avocatsel1 c.à.c. de 2 c.à.c.poivre noir1 c.à.c. de 1.5 c.à.c.ail en poudre1 c.à.c. de 2 c.à.c.paprika1 c.à.c. de 2 c.à.c.oignon en poudrepoivre de Cayennevinaigre de riz1 c.à.s. de 2 c.à.s.
2. 2

   Étape 2. Combine the dry coating

   Combine flour, cornstarch, potato starch, and seasonings.

   farine de bléfécule de maïsfécule de pomme de terresel1 c.à.c. de 2 c.à.c.poivre noir0.5 c.à.c. de 1.5 c.à.c.ail en poudre1 c.à.c. de 2 c.à.c.paprika1 c.à.c. de 2 c.à.c.
3. 3

   Étape 3. Make the wet batter

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

   farine de bléfécule de maïsfécule de pomme de terreeau
4. 4

   Étape 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.

   farine de bléfécule de maïsfécule de pomme de terreeau
5. 5

   Étape 5. Coat the chicken

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

   aiguillette de pouletfarine de bléeau
6. 6

   Étape 6. Fry the chicken

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

   aiguillette de pouletOil
7. 7

   Étape 7. Fry the chicken again

   1m 30s

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

   aiguillette de pouletOil
8. 8

   Étape 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.

   gochujangketchupmielcassonadesauce sojahuile de sésameaileau
9. 9

   Étape 9. Toss the chicken in sauce

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

   aiguillette de pouletgraines de sésameoignon vert