When apples are in season, apple juice or cider is used in this tasty fall delicacy.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup milk
- 1 egg
- 1 pound chicken breast tenderloins
- ¼ cup all-purpose flour
- ¼ cup potato starch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- vegetable oil for frying
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red pepper flakes
- 1 teaspoon ground ginger
Instructions
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 938 mg |
| Sugars | 34 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty!
Spicy Korean Fried Chicken with Gochujang Sauce…My 2 favorite things on this earth. I wonder if there’s a way to combine them with dumplings? Hmmm yummmmm
I made this for Super Bowl, and it was not a crowd pleaser, unfortunately. It was way too sweet for our taste. The gochujang flavor was masked and overpowered by all the sweetness.
I had to scale this recipe down a bit but the chicken was good. I used a tbsp of each of the sauce ingredients, adding more Worcester’s to it since I preferred a less sweet sauce. I also fried twice at 350 and 375 degrees respectively. The temps as stated are a little low to be frying but probably fine if you’re at a higher altitude. The only other things I did different was season the chicken as I normally would.
I’ve only made it once so far and I am new to cooking but this was the best fried chicken I have ever made, it was so good! I think I messed up and took the sauce off heat too early though because the spice was lost in the sweetness of the sugar and soy. I will definitely be making this again! Thanks for sharing!
A bit too sweet for my taste. I think next time I’ll cut back on the honey. It has a very clear honey taste into it. Probably use half or even a fourth of what was called for. Also only 4 minutes at 325 then 350 wasn’t enough time for frying chicken. Had to crank it up to 375 for about 6-8 minutes total.
It’s amazing it just melts in my mouth I made sure not to make it too spicy for everyone to enjoy