Korean Chicken Tenders
Difficulty
Prep Time
10 Min
Cook Time
20 Min
Total Time
30 Min
Serving
6
What You'll Need
- For the Chicken:
- 1 ½ lbs chicken tenders
- 1 cup buttermilk
- 2 tsp Double Dare Ya™ Sriracha Gotcha™ Seasoning Blend
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1/4 teaspoon salt
- Vegetable oil (for frying)
- Sweet and Spicy Korean Sauce:
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp Double Dare Ya™ Sriracha Gotcha™ Seasoning Blend
- 2 to 3 tsp gochujang (Korean chili paste)
- For Garnish:
- Sesame seeds
- Sliced green onions
- Thinly sliced red chili
Instructions
- In a large bowl, combine buttermilk and Double Dare Ya™ Sriracha Gotcha™ Seasoning Blend. Add chicken tenders, mix well, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
- In a separate bowl, mix flour, cornstarch, baking powder and salt. Dredge chicken tenders in the flour mixture, pressing to coat.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry chicken tenders in batches for 5-6 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
- In a small saucepan over medium heat, whisk together honey, soy sauce, Double Dare Ya™ Sriracha Gotcha™ Seasoning Blend, and gochujang. Heat for 1-2 minutes until slightly thickened.
- Toss crispy chicken tenders in the sauce until well coated. Sprinkle with sesame seeds, sliced green onions, and red chili. Enjoy!
