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Rich and flavorful, these Crispy Korean Fried Chicken tenders are incredibly juicy, crunchy, and unbelievably delicious. They come together quickly in about 35 minutes.
First time I tried this recipe, I knew I had to recreate it. This recipe is probably one of my favorite way to have chicken tenders. The sweet, spicy and slightly smoky flavor of the Gochujang sauce gives these crispy chicken tenders so much flavor.
If you’re a fan of Asian flavors, also try my Korean BBQ Chicken Skewers and my Bang Bang Chicken Skewers recipe.
Key Ingredients in Korean Fried Chicken
For the Chicken:
- Chicken: select chicken tenders or cut chicken breast into strips.
- Buttermilk: for marinating. You can also use one tablespoon of vinegar in 1 cup of milk.
- Seasoning: a selection of simple seasonings like paprika, garlic powder, salt and ground pepper.
- Coating: use all-purpose flour, cornstarch and baking powder to create a crispy coating on the chicken tenders.
- Oil: to deep fry.
For the Korean Sauce:
- Soy Sauce: select low sodium soy sauce to control the dish’s saltiness.
- Gochujang Sauce: This red chili pepper paste can vary in spiciness between brands.
- Brown Sugar: for a touch of sweetness.
- Honey: or use real maple syrup.
- Sesame Oil: this toasted, nutty oil adds a traditional Asian flavor to the dish.
- Aromatics: garlic and ginger add aroma and flavor to the dish.
- Red Chili Flakes: optional.
- Garnishing: Sesame seeds and green onions.
How To Make Korean Fried Chicken
Success Tips
- Toss hot chicken with hot sauce and the coating will stick better.
- Double fry for extra crispiness.
- Marinate the chicken for at least an hour if time permits.
- Don’t overcrowd the fryer. Fry chicken in batches.
- Always cook chicken to an internal temperature of 165 degrees F.
- Drain chicken on a wire rack or paper towel after baking to reduce excess oil.
Storage
Storing: Although this Korean fried chicken is best served right away, you can store the leftovers in the fridge for up to four days.
Reheat: To reheat, place the chicken on a rimmed baking sheet in a 375 degrees F oven for 10 minutes or until heated through.
Freezing: Lay the cooked chicken onto a parchment-lined baking sheet and flash freeze for a few hours before transferring the chicken pieces to a freezer safe bag. Freeze for up to 2 months. To reheat, lay the chicken on a baking sheet and place it in a 375 degrees F oven until heated through.
Common Questions
Gochujang is a sweet, spicy and slightly smoky paste made from red chili pepper, fermented soybeans and sticky rice. The heat level can vary by brand, so experiment to find one you like.
Serve Korean Chicken Tenders with Honey Chilli Potatoes, Chili Garlic Oil Noodles, or Creamy Gochujang Pasta. If you prefer a salad, try my Spicy Kani Sushi Salad.
The sauce can be made in advance and reheated just before tossing the chicken with the sauce.
Yes, but it won’t be as crispy. Here’s how: Preheat the oven to 425°F. Line a tray with parchment paper or use a baking rack. Arrange the strips and bake for 15 minutes. Flip and bake for another 10-15 minutes until golden and internal temp is 165 °F.
More Asian Recipes
- Sweet and Spicy Asian Chicken
- Easy Honey Walnut Chicken
- Crispy Honey Chilli Chicken Stir Fry
- Sriracha Baked Chicken Breast
This Korean Fried Chicken features flavorful fried chicken that is super crispy on the outside and juicy on the inside. Made with simple, savory ingredients, it makes the perfect main dish or snack appetizers for the family.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Crispy Korean Fried Chicken
Ingredients
For chicken marinade
- 1½ lb. chicken tenderloins, cut horizontally into half
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon ground pepper
For chicken coating
- 1 cup all-purpose flour
- ⅓ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Oil, to deep fry
For the sauce
- 3 tablespoon soy sauce
- 3 tablespoon gochujang sauce
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon red chili flakes
- 1 teaspoon sesame seeds, to garnish
- 2 tablespoons chopped green onions, to garnish
Instructions
- In a bowl with chicken tenders add the buttermilk, and marinate for at least an hour.
- In a shallow dish, combine the ingredients for coating; flour, corn scratch, baking powder, paprika, garlic powder, salt, and pepper.
- Dredge the chicken in the flour mixture evenly and deep fry the chicken in batches until golden. Drain the excess oil in a kitchen towel and set it aside.
- In a large skillet, combine the sauce ingredients; soy sauce, gochujang sauce, brown sugar, honey, sesame oil, garlic, ginger, and red chili flakes. Mix well and allow the sauce to simmer for 5 minutes.
- Add the crispy fried chicken to the sauce and toss it well until the sauce is evenly coated.
- Garnish the Korean fried chicken with sesame seeds and green onions and serve.
Notes
- Toss hot chicken with hot sauce and the coating will stick better.
- Double fry for extra crispiness.
- Marinate the chicken for at least an hour if time permits.
- Don’t overcrowd the fryer. Fry chicken in batches.
- Always cook chicken to an internal temperature of 165 degrees F.
- Drain chicken on a wire rack or paper towel after baking to reduce excess oil.
I was searching for easy Korean recipes and i have found your recipe the easiest to prepare. We really love it. My family has always been excited to have it anytime. This has been my best Korean fried chicken. Thanks a lot and keep on doing what you’re doing.
I made this after craving for Korean chicken and browsing a ton of recipes. I substituted ground garlic for cumin and used a really spicy pepper from my country. It was amazing. I just didn’t know what to do with the buttermilk mixture.
Hi Izzy!
It was to marinate the chicken. That’s the first step 🙂
I believe you misunderstood. I meant after the marinating. I didn’t know if I could use it for other things as it just felt kinda wasteful to throw it out
Ah! There are many recipes out there that call for buttermilk. Google recipes with buttermilk and you will get a ton. This way you can use the rest of it. I usually buy the smaller bottle they have and make few recipes with it.