Creating Flavor Magic: Double-Dipped Korean-Style Fried Chicken Tenders
Prepare your taste buds for an extraordinary journey as they savor the explosively delicious combination of flavors in these Spicy Crispy Korean-Style Chicken Tenders. With a tantalizingly crunchy double-dipped coating of buttermilk and flour, intensified by the fiery kick of Korean chili powder, these chicken tenders take your palate on a wild ride of sensations. And let’s not overlook the star of the show – the irresistible gochujang sauce, a culinary masterpiece that elevates this dish to a whole new level of mouthwatering perfection.
Essential Ingredients for Spicy Crispy Korean-Style Chicken Tenders
For the Tenders:
- 2 chicken breasts (sliced into 15 tenders)
- Buttermilk (enough to cover 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 for deep frying in a small pot)
For the Sauce:
- 2 tablespoons gochujang paste
- 1 teaspoon soy sauce
- 1 teaspoon honey (or agave)
- ½ teaspoon sesame oil
- 2 teaspoons dijon mustard
Cooking Guide for Spicy Crispy Korean-Style Chicken Tenders
- Begin by placing the chicken tenders in a mid-sized bowl. Submerge the chicken in buttermilk, followed by adding soy sauce and dijon mustard. Stir well and allow it to marinate for 20 minutes. During this time, blend the flour, Korean chili powder, salt, and pepper in a separate dish.
- Set the oil on medium-high heat. The readiness of the oil can be tested by immersing a chopstick; a sizzle indicates that it’s fry-ready.
- Each chicken tender should be well-coated in the flour mix, then re-dipped into the buttermilk. Follow this by a second round of dredging in the flour before gently easing it into the hot oil. Fry until each piece achieves a golden-brown hue and transfer it to a cooling rack atop a baking sheet.
- Continue the double-dipping/dredging and frying process with the rest of the chicken. Once all the chicken is done, prepare the dipping sauce by mixing gochujang, soy sauce, agave, sesame oil, and dijon mustard. Serve instantly, perhaps with some French fries if you’re in the mood for a little extra indulgence!
A Deeper Dive into Korean-Style Fried Chicken Tenders
The charm of these double-dipped Korean-Style Fried Chicken Tenders lies in the fusion of contrasting textures and flavors. The crunch of the outer coating is a delightful contrast to the tender, moist chicken inside. The spicy hit of the Korean chili powder juxtaposes the mild sweetness of the buttermilk coating and the umami from the soy sauce, creating a flavor-packed bite every time.
Moreover, the homemade gochujang sauce introduces an added depth of spicy-sweet complexity to the dish. Gochujang, a red chili paste, is a staple in Korean cuisine and adds a uniquely pungent, savory, and spicy flavor. This dish is not only easy to make but also provides an exciting gastronomic journey into Korean cuisine. So go ahead, put on your chef’s hat, and treat your tastebuds to a crunchy, spicy, and delectable ride.