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Korean Fried Chicken Tenders
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Korean Fried Chicken Tenders

1 hServes 4Nutri-Score D€€
from @arianamariaa1199 imports3 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tenderloinsMeat450 g
  • paprikaSpices5 g
  • onion powderSpices5 g
  • garlic powderSpices5 g
  • saltSpices5 g
  • pepperSpices3 g
  • rice vinegarPantry30 ml
  • ice cold water (ice cold)Beverages240 ml
  • baking powderPantry4 g
  • corn starchPantry180 g
  • all purpose flourGrains90 g
  • sugarPantry4 g
  • cayenne powderSpices3 g
  • oil (for frying)Pantry1 litre
  • butterDairy14 g
  • garlic (minced)Produce3 pieces
  • gochujangPantry45 g
  • honeyPantry60 g
  • ketchupPantry30 g
  • soy saucePantry30 ml
  • brown sugarPantry20 g
  • sesame oilPantry5 ml
  • sesame seedsNuts & seeds10 g
  • green onion (sliced)Produce2 pieces

per serving

Nutrition

643kcal

Carbs
63 g
Proteins
25 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Frying pan
  • Saucepan
  • Tongs
  • Slotted spoon
  • Cooling rack

step by step

Method

  1. Marinate the chicken

    • Season the chicken tenderloins with paprika, onion powder, garlic powder, salt and pepper.
    • Add the rice vinegar and toss to coat.
    • Cover and refrigerate.
    Step 1

  2. Make the wet batter

    • In a bowl, combine the ice cold water, baking powder and a spoonful of the dry batter mix.
    • Whisk until smooth.
    Step 2

  3. Make the dry batter

    • In another bowl, mix the corn starch, all purpose flour, sugar, garlic powder, pepper and cayenne powder.
    Step 3

  4. Coat the chicken

    • Dip each marinated tenderloin into the wet batter.
    • Dredge it in the dry batter until fully coated.
    Step 4

  5. First fry

    • Heat the oil for frying.
    • Fry the coated tenders until golden and cooked through.
    • Remove and drain.
    Step 5

  6. Double fry

    • Fry the tenders a second time until deeply golden and extra crispy.
    • Drain on a rack.
    Step 6

  7. Make the Korean glaze

    • Melt the butter in a pan and add the minced garlic.
    • Stir in the gochujang, honey, ketchup, soy sauce, brown sugar and a splash of rice vinegar.
    • Bring to a simmer and stir until the sauce thickens.
    • Finish with a splash of sesame oil.
    Step 7

  8. Coat and serve

    • Toss the fried tenders in the glaze until well coated.
    • Top with sesame seeds and green onion.
    Step 8
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