mengseats

Korean Chicken Tenders

Korean Chicken Tenders 1

Ingredients

Chicken Tenders

  • 8 chicken tenders
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger

Seasoned Flour

  • 1 cup flour
  • 1/2 cup rice flour
  • 1 tsp baking powder
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ginger powder
  • 1 tbsp gochugaru
  • 1 tbsp ground black pepper

Wet Batter

  • 1/4 cup reserved seasoned flour
  • 1 egg
  • Beer (enough to make a thin pancake-batter consistency)

Garlic Honey Butter

  • 6 tbsp butter
  • 4 cloves garlic, minced
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp gochujang

Korean Ranch

  • 1/2 cup Kewpie mayo
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sliced scallions
  • 1/4 cup minced cilantro
  • 1/2 tsp sesame oil
  • 1 tsp rice vinegar
  • Pinch of sugar
  • Pinch of salt

Garnish

  • Sesame seeds
  • Green onions, sliced
  • Gochugaru

Instructions

  1. 1

    Marinate chicken: Toss your chicken tenders with soy sauce, honey, garlic, and ginger. Let them sit for at least 15–30 minutes while you prep the flour and batter.

  2. 2

    Prep seasoned flour: In a bowl, mix flour, rice flour, baking powder, salt, garlic powder, onion powder, ginger powder, gochugaru, and black pepper. Set aside 1/4 cup for the wet batter.

  3. 3

    Make wet batter: In a separate bowl, combine the reserved 1/4 cup flour with the egg and enough beer to create a thin, pourable batter.

  4. 4

    Fry chicken: Heat oil to 350–375°F. Dip each tender into the batter and fry until golden and crispy, about 5–6 minutes. Drain on a wire rack.

  5. 5

    Make garlic honey butter sauce: Melt butter in a pan, sauté garlic until fragrant, then stir in gochugaru, soy sauce, honey, and gochujang. Let it bubble for a minute. Toss in your crispy chicken and mix to coat evenly.

  6. 6

    Prepare Korean ranch: Combine mayo, sour cream, milk, chopped green onions, cilantro, sesame oil, rice vinegar, sugar, and salt in a bowl. Mix well.

  7. 7

    Serve: Plate your chicken, drizzle with garlic honey butter, and garnish with sliced green onions, sesame seeds, and extra gochugaru. Serve with Korean ranch on the side.

recipe notes

comments

2 comments

mia

made this and the sauce was crazy good.

jason

need to try this for dinner this week.