Affiliate disclosure: This article contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Spicy Korean Chicken Tenders
These spicy Korean chicken tenders are crispy outside, juicy inside, and coated in a glossy sweet, savory and spicy Korean-style sauce. The method follows the video: season and marinate the chicken, dredge it, fry until golden, then toss it in a sticky gochujang-garlic sauce.
Finished spicy Korean chicken tenders captured directly from the video.
Ingredients
Chicken
- 1 1/2 lb chicken breast tenderloins
- 1 cup buttermilk
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 1/4 tsp cayenne, optional
Crispy Coating
- 1 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
Sticky Korean Sauce
- 1 tbsp neutral oil
- 4 garlic cloves, minced
- 1/4 cup gochujang
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tbsp water
For Frying & Garnish
- 3 to 4 cups neutral frying oil
- 2 green onions, sliced
- 1 tsp sesame seeds
How to Make Spicy Korean Chicken Tenders
1. Marinate
Add chicken to a large bowl with buttermilk, salt, garlic powder, onion powder, ginger, paprika, parsley, black pepper and optional cayenne. Toss well, cover and refrigerate for at least 30 minutes.
2. Make the Coating
Whisk flour, cornstarch, salt, garlic powder, onion powder, paprika and black pepper in a wide bowl.
3. Bread the Chicken
Lift each tender from the marinade, let excess drip off, then press firmly into the flour mixture. Turn several times until heavily coated.
Breaded chicken tenders frying in hot oil, captured from the video.
4. Fry
Heat 1 1/2 to 2 inches of oil to about 350°F. Fry in small batches for roughly 3 to 5 minutes per side, depending on thickness. Cook until golden and the thickest part reaches 165°F. Transfer to a wire rack.
5. Make the Korean Sauce
Heat 1 tablespoon neutral oil in a clean skillet over medium-low heat. Add garlic and cook about 30 seconds. Stir in gochujang, honey, soy sauce, brown sugar, rice vinegar, sesame oil and water. Simmer 1 to 2 minutes until glossy and slightly thickened.
The sticky Korean sauce becoming glossy in the pan, captured from the video.
6. Glaze and Serve
Add the fried tenders to the sauce and turn gently until coated. Work quickly so the crust stays crisp. Garnish with green onions and sesame seeds and serve immediately.
Optional Creamy Dipping Sauce
- 1/3 cup mayonnaise
- 1 tbsp gochujang
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp water, if needed
Mix until smooth.
Recommended Amazon Products
CJ Freshway Korean Sweet & Spicy Fried Chicken Sauce
Ready-made Korean-style sweet and spicy sauce for fried chicken and dipping.
View on Amazon
TempPro TP19H Instant-Read Meat Thermometer
Useful for checking that chicken reaches 165°F.
View on Amazon
OXO Good Grips 12-Inch Locking Tongs
Helpful for turning chicken while frying and tossing it in sauce.
View on AmazonHow to Keep It Crispy
Use cornstarch in the coating, keep the oil near 350°F, fry in small batches and rest cooked tenders on a wire rack. Toss with sauce only just before serving.
Air Fryer Option
Spray the breaded tenders generously with oil and air-fry at 400°F for about 10 to 14 minutes, turning halfway through. Always confirm the chicken reaches 165°F internally.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 375°F for 4 to 6 minutes or in a 400°F oven until hot. Store extra sauce separately when possible.
Recipe Card
Yield: 4 servings
Prep: 20 minutes
Marinate: 30 minutes
Cook: 20 minutes
- Marinate chicken in buttermilk and seasonings.
- Combine dry coating ingredients.
- Dredge chicken thoroughly.
- Heat oil to 350°F and fry until crisp and 165°F internally.
- Make the garlic-gochujang sauce.
- Toss fried tenders quickly in sauce.
- Garnish and serve immediately.
