Korean Fried Chicken Tenders
Equipment
- Wok or frying pan, for deep frying
- Wire Rack
Ingredients
Chicken & Marinade
- 1 lb chicken tenderloins
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp chili flakes
- 1 tsp sesame oil
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ tsp salt
- ¼ tsp white pepper
- ⅓ cup water
Sauce
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice wine vinegar
- ½ tsp sesame oil
- Optional Garnish: sesame seeds, scallions
Instructions
- Season chicken tenderloins with salt, white pepper, garlic powder, chili flakes, and sesame oil. Marinate for 15 minutes.
- In a bowl, combine rice flour, potato starch, salt, and white pepper. Add water and mix until slightly thinner than pancake batter.
- Add chicken to the batter and let rest for another 15 minutes.
- Heat oil to 350°F (175°C). Fry chicken for 6–7 minutes and set aside.
- Increase oil to 420°F (215°C) and fry again for 2–3 minutes until golden and crispy.
- In a pan, combine soy sauce, honey, garlic, vinegar, and sesame oil. Bring to a boil and reduce until slightly thickened.
- Toss the crispy tenders in the sauce until coated.
- Serve in a bowl and optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Extra Crispy Chicken Tenders with Korean Flair
If you love fried chicken with a sticky, flavorful glaze, these Korean Fried Chicken Tenders might just become your new go-to. They’re shatteringly crisp on the outside, juicy on the inside, and coated in a sauce that’s perfectly balanced. It’s sweet, savory, tangy, and just the right amount of spice. Thanks to a simple double-fry method, every bite delivers that satisfying crunch you’d expect from your favorite Korean fried chicken spot, but without the need for special equipment. Whether you’re making them for game day, dinner, or just because, these tenders are guaranteed to disappear fast.
The Secret to That Crunch
Instead of using regular all-purpose flour, these tenders get their airy, crispy crust from a mix of rice flour and potato starch. The chicken marinates in a flavorful blend of garlic powder, white pepper, chili flakes, and sesame oil, giving it a subtle depth before it’s coated in a light batter that clings beautifully. The first fry cooks the chicken through, while the second fry, at a higher temperature, locks in the crunch and makes the crust extra crisp. You’ll hear the crackle when you bite in, and that’s how you know you nailed it.
Korean Fried Chicken Ingredients
Chicken & Marinade
- 1 lb chicken tenderloins
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp chili flakes
- 1 tsp sesame oil
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ tsp salt
- ¼ tsp white pepper
- ⅓ cup water
Sauce
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice wine vinegar
- ½ tsp sesame oil
- Optional Garnish: sesame seeds, scallions
How To Make Korean Fried Chicken Tenders
Season chicken with salt, white pepper, garlic powder, chili flakes, and sesame oil. Marinate for 15 minutes.
In a bowl, mix rice flour, potato starch, salt, and white pepper. Add water and whisk until slightly thinner than pancake batter.
Dip chicken into the batter, coating evenly, and let rest for another 15 minutes.
Heat oil to 350°F (175°C) and fry chicken for 6–7 minutes. Set aside.
Increase oil to 420°F (215°C) and fry again for 2–3 minutes until golden and extra crispy.
In a small pan, combine soy sauce, honey, garlic, vinegar, and sesame oil. Bring to a boil and reduce slightly until thickened.
Toss crispy tenders in the sauce until fully coated. Garnish with sesame seeds and scallions if desired.
Tips and Variations
For maximum crunch, avoid overcrowding the fryer and make sure your oil returns to temperature before each batch. You can swap chicken tenderloins for boneless chicken thighs or breasts cut into strips. If you want more heat, add gochugaru or a dash of hot sauce to the glaze. For a lighter version, air fry at 400°F (200°C) for 12–14 minutes, flipping halfway, before tossing in the sauce.
The Sauce That Brings It All Together
This glaze is simple but full of character. It’s made with a mix of soy sauce, honey, garlic, rice wine vinegar, and sesame oil that delivers sweet, savory, and tangy notes without overpowering the crispy chicken. It clings beautifully to the tenders, giving each bite a shiny coating and bold flavor. Best of all, it’s gochujang-free, making it mild enough to please a crowd without sacrificing that signature Korean taste.
Perfect for Any Occasion
Serve these tenders over a bowl of steamed rice for a hearty meal, pair them with beer for a pub-style snack, or wrap them in lettuce with pickled radish for a fresh twist. They’re just as good hot out of the fryer as they are at room temperature, making them ideal for parties, meal prep, or a quick weeknight dinner.
Frequently Asked Questions
What’s the best oil for frying Korean Fried Chicken Tenders?
A neutral oil with a high smoke point like canola, vegetable, or peanut oil works best for achieving that golden, crispy crust.
Can I make these ahead of time?
Yes. Fry them once, let them cool completely, and store in the fridge. When ready to serve, do the second fry to restore their crunch before tossing in the sauce.
Do I have to double fry?
While you can get away with a single fry, the double-fry method is what gives Korean fried chicken its signature texture. It’s crispier, lighter, and longer-lasting.
Can I make the sauce spicier?
Absolutely. Add gochugaru, chili oil, or even a spoonful of gochujang for extra heat.
More Recipes to Try
If crispy and flavorful chicken is your thing, you’ll love these too:
• For another fried chicken recipe, my Korean Fried Chicken is a classic that’s perfect.
• If you enjoy a sweet-heat combo, my Hot Honey Chicken Tenders are addictive and perfect for game day.
• For a full meal with sauce and rice, my Chicken Katsu Curry delivers with its crispy chicken with a rich Japanese curry.
