🌶️🍗 Spicy Korean Chicken Tenders — Shatter-Crispy Double-Fried Chicken

These Spicy Korean Chicken Tenders are inspired by Korean fried chicken: incredibly crunchy double-fried chicken strips coated in a sticky, spicy-sweet gochujang glaze. The result is crispy chicken with a bold sauce featuring garlic, ginger, chili, and a touch of sweetness.

⏱️ Time

• Prep Time: 20 minutes
• Marinating Time: 30 minutes (optional)
• Cook Time: 25 minutes
• Total Time: About 1 hour
• Servings: 4–6

---

🛒 Ingredients

🍗 Chicken Tenders

• 2 pounds chicken tenders (or chicken breast cut into strips)
• 1 cup buttermilk
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon salt
• ½ teaspoon black pepper

🍞 Crispy Coating

• 1½ cups cornstarch
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

🧴 For Frying

• Vegetable oil, enough for frying

---

🌶️ Korean Spicy Glaze

• ⅓ cup gochujang (Korean chili paste)
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon butter

---

🌿 Garnish

• Sesame seeds
• Sliced green onions
• Crushed red pepper flakes (optional)

---

👩‍🍳 Instructions

1. Marinate the Chicken

1. Place chicken tenders in a bowl.
2. Add buttermilk, garlic, ginger, salt, and pepper.
3. Mix well and refrigerate for 30 minutes (or up to overnight).

---

2. Coat the Chicken

1. Mix cornstarch, flour, and seasonings in a shallow bowl.
2. Remove chicken from marinade, allowing excess to drip off.
3. Coat each piece thoroughly in the flour mixture.
4. Press the coating onto the chicken for extra crunch.

---

3. Double Fry for Maximum Crispiness

First Fry:

• Heat oil to 325°F (165°C).
• Fry chicken in batches for 4–5 minutes until lightly golden and cooked through.
• Remove and rest for a few minutes.

Second Fry:

• Increase oil temperature to 375°F (190°C).
• Fry chicken again for 1–2 minutes until deeply golden and shatter-crispy.

Drain on a wire rack.

---

4. Make the Korean Sauce

1. In a saucepan, combine:
   • Gochujang
   • Honey
   • Brown sugar
   • Soy sauce
   • Rice vinegar
   • Garlic
   • Ginger
   • Sesame oil
   • Butter
2. Simmer for 3–5 minutes until glossy and slightly thickened.

---

5. Coat & Serve

• Toss crispy chicken lightly with the warm sauce, or serve sauce on the side for maximum crunch.
• Sprinkle with sesame seeds and green onions.

---

🍽️ Serving Suggestions

Serve with:

• 🍚 Steamed jasmine rice
• 🥒 Korean cucumber salad
• 🥬 Kimchi
• 🍟 Sweet potato fries
• 🥗 Fresh cabbage slaw
• 🧄 Garlic mayo dipping sauce

---

💡 Tips for Extra Crispy Chicken

• Cornstarch is the secret to that thin, crackly Korean-style crust.
• Double frying creates the signature crunch and keeps the coating crisp longer.
• Don’t overcrowd the oil—frying in batches keeps the temperature stable.
• Toss chicken with sauce right before serving to preserve crispiness.
• For less heat, reduce gochujang and add more honey.

---

🧊 Storage

• Refrigerator: Store leftover chicken for up to 3 days.
• Reheat: Air fry at 375°F (190°C) for 5–7 minutes to restore crispiness.
• Freezer: Freeze unsauced fried chicken for up to 2 months.

---

🍴 Approximate Nutrition (Per Serving)

• Calories: 620
• Protein: 42 g
• Carbohydrates: 58 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 18 g
• Sodium: 1,050 mg

Spicy Korean Chicken Tenders deliver the ultimate combination of crunch and flavor—crispy double-fried chicken wrapped in a glossy, spicy-sweet Korean glaze that’s impossible to resist. 🌶️🍗✨