These incredibly crispy chicken tenders get the Korean treatment with a double-fry technique and a sticky, sweet-spicy gochujang glaze that creates an addictive combination of textures and bold flavors.
Recipe Details
Ingredients
- 900g chicken tenderloins
- 480ml buttermilk
- 30ml soy sauce
- 3 cloves garlic, minced
- 15ml fresh ginger, grated
- 250g all-purpose flour
- 60g cornstarch
- 5ml baking powder
- 10ml kosher salt
- 2.5ml white pepper
- 1 liter vegetable oil for frying
- 45ml gochujang (Korean chili paste)
- 30ml rice vinegar
- 45ml packed brown sugar
- 15ml sesame oil
- 15ml honey
- 2 cloves garlic, minced
- 30ml green onions, finely chopped
- 15ml toasted sesame seeds
Instructions
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In a large bowl, combine 900g chicken tenderloins, 480ml buttermilk, 30ml soy sauce, 3 cloves garlic, and 15ml fresh ginger. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
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For the glaze, whisk together 45ml gochujang (Korean chili paste), 30ml rice vinegar, 45ml packed brown sugar, 15ml sesame oil, 15ml honey, and 2 cloves garlic in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Set aside.
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In a large bowl, whisk together 250g all-purpose flour, 60g cornstarch, 5ml baking powder, 10ml kosher salt, and 2.5ml white pepper.
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Heat 1 liter vegetable oil for frying in a large, heavy pot or deep fryer to 175°C (350°F). Line a baking sheet with paper towels.
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Remove 900g chicken tenderloins from marinade, allowing excess to drip off. Working in batches, dredge each tender in the flour mixture, shaking off excess.
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Carefully lower tenders into the hot oil, frying 4-5 pieces at a time to avoid overcrowding. Fry for 3-4 minutes until light golden. Remove and drain on paper towels.
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Increase oil temperature to 190°C (375°F). Return chicken tenders to oil in batches and fry for an additional 2-3 minutes until deep golden brown and crispy. The internal temperature should reach 74°C (165°F).
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Immediately transfer hot chicken tenders to a large bowl and toss with the gochujang glaze until evenly coated.
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Arrange on a serving platter and garnish with 30ml green onions and 15ml toasted sesame seeds. Serve immediately while hot and crispy.
Tips
Double-Fry Method: The key to Korean-style fried chicken's incredible crispiness is the double-fry technique. The first fry cooks the chicken through, while the second creates an ultra-crispy exterior.
Marination Time: Don't skip the marinating step - the buttermilk tenderizes the chicken while the soy sauce adds umami depth. Overnight marination gives the best results.
Oil Temperature: Use a thermometer to maintain proper oil temperature. Too low and the chicken will be greasy; too high and it will burn before cooking through.
Gochujang Substitute: If you can't find gochujang, substitute with sriracha mixed with a bit of miso paste and brown sugar, though the flavor will be different.
Glaze Consistency: The glaze should coat the back of a spoon but still be pourable. If too thick, thin with a little water; if too thin, simmer longer.
Serving Suggestions: These tenders are perfect with pickled vegetables, steamed rice, or as part of a Korean fried chicken and beer (chimaek) pairing.
Storage: Best eaten immediately, but leftovers can be reheated in a 200°C (400°F) oven for 5-7 minutes to restore some crispiness.
Spice Level: Adjust the gochujang amount to your heat preference. Start with less and add more to taste - you can always make it spicier!