Korean Fried Chicken Tenders
Crispy, juicy, and coated in a sticky soy-honey glaze, these Korean Fried Chicken Tenders are the perfect balance of sweet, savory, and crunchy!Watch me make Korean Fried Chicken Tenders
Servings: 2 servings
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
Serving: 1 serving | Calories: 510kcal | Carbohydrates: 28g | Protein: 30g | Fat: 28g