Korean Fried Chicken Tenders

Steps9

1. 1

   Step 1. Season the chicken

   25 min

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

   Chicken tenderloinSalt1 tsp of 2 tspBlack pepper1 tsp of 1.5 tspGarlic powder1 tsp of 2 tspPaprika1 tsp of 2 tspOnion powderCayenne pepper
2. 2

   Step 2. Combine the dry coating

   Combine flour, cornstarch, potato starch, and seasonings.

   Salt1 tsp of 2 tspBlack pepper0.5 tsp of 1.5 tspGarlic powder1 tsp of 2 tspPaprika1 tsp of 2 tsp
3. 3

   Step 3. Make the wet batter

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

   All-purpose flourCornstarchPotato starch
4. 4

   Step 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.

   All-purpose flourCornstarchPotato starchWater
5. 5

   Step 5. Coat the chicken

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

   Chicken tenderloinWater
6. 6

   Step 6. Fry the chicken

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

   Chicken tenderloinOil
7. 7

   Step 7. Fry the chicken again

   1m 30s

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

   Chicken tenderloinOil
8. 8

   Step 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.

   GochujangKetchupHoneyBrown sugarSesame oilGarlic
9. 9

   Step 9. Toss the chicken in sauce

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

   Chicken tenderloinScallion