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Chicken tenders coated with gochujang sauce on a tray.

Korean Crispy Fried Chicken

4.80 from 5 votes
Created by Mariam Ezzeddine
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Korean
Servings 4 servings
servings

Ingredients

For chicken marinade

  • 1½ lb. chicken tenders cut into halves
  • 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

  • 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. 
  • Serve extra sauce on the side for dipping.

Nutrition

Calories: 514kcal | Carbohydrates: 60g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1714mg | Potassium: 878mg | Fiber: 2g | Sugar: 22g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 3mg
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