Korean Crispy Fried Chicken is incredibly juicy, unimaginably crunchy, and unbelievably delicious. These Korean Chicken Tenders are marinated in buttermilk, deep fried then topped with a sweet and spicy Gochujang Korean chicken sauce.
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
If you don’t have buttermilk, combine 1 tablespoon of vinegar with 1 cup of milk and let it set for several minutes until it thickens.
Marinate the chicken for at least an hour but overnight for an even better flavor.
Chicken tenders cook fast and stay juicy and tender.
Shake off the excess marinade before dredging the chicken.
Don’t overcrowd the fryer. Fry chicken in batches.
Always cook chicken to an internal temperature of 165 degrees F.
The sauce can be made in advance and reheated just before tossing the chicken with the sauce.
Make extra sauce and drizzle it over rice or pasta.
Toss hot chicken with hot sauce and the coating will stick better.