Korean Fried Chicken Tenders

• Meat

  • 2 Chicken breasts

• Condiments

  • 1 2/3 tbsp Dijon mustard
  • 2 tbsp Gochujang paste
  • 1 tsp Honey or agave syrup
  • 2 1/3 tbsp Soy sauce

• Baking & Spices

  • 1 1/2 cups Flour
  • 3 tbsp Korean chili powder
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 1 Vegetable oil

• Dairy

  • 1 Buttermilk

Found on thewoksoflife.com

Description

Ingredients

• 2 chicken breasts (cut into 15 tenders)
• Buttermilk (enough to coat the chicken)
• 2 tablespoons soy sauce
• 1 tablespoon dijon mustard
• 1 ½ cups flour
• 3 tablespoons Korean chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• Vegetable oil (enough to fill a small, deep pot for frying)
• 2 tablespoons gochujang paste
• 1 teaspoon soy sauce
• 1 teaspoon honey or agave syrup
• ½ teaspoon sesame oil
• 2 teaspoons dijon mustard

Directions

• First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.
• Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, youre ready to start frying.
• Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.
• Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When youre done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately--maybe alongside some French fries if youre having yourself an extra little splurge!