Korean Fried Chicken Tenders Recipe

Prep chicken

Pat chicken tenders dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp ginger powder. Let sit 5–10 minutes at room temperature while you prepare the batter and oil.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 tsp baking powder. In a separate small bowl beat 1 large egg with 1/2 cup cold water. Pour wet mixture into dry and whisk until a slightly lumpy batter forms — it should coat the back of a spoon but remain airy. If too thick, add up to 1–2 tbsp more cold water; if too thin, add a little flour/cornstarch.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1". Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle immediately and float.

Fry chicken

Working in a single layer (do not overcrowd), dip each seasoned chicken piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain. Fry remaining chicken in batches, keeping cooked pieces in a warm oven (200°F/95°C) if desired.

Make sauce

In a small saucepan combine 3 tbs gochujang, 2 tbs soy sauce, 3 tbs honey, 1 tbs brown sugar, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp minced ginger, and 2 tbs water. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Thicken

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until it thickens to a glossy, sticky glaze. Remove from heat and keep warm. Taste and adjust — add a little more honey for sweetness or a splash more vinegar for brightness.

Toss chicken in glaze

Place fried chicken in a large bowl. Pour the hot glaze over the chicken and gently toss to coat evenly, or brush the glaze onto the chicken with a silicone brush for a lighter coating. Transfer glazed tenders to a serving platter or keep on the wire rack for a crispier finish (brush glaze just before serving).

Prepare slaw

In a bowl combine 3/4 cup well-drained chopped kimchi, 1 cup thinly sliced green cabbage, 1/2 cup shredded carrot, and 2 tbsp thinly sliced scallions. Add 1 tsp rice vinegar and 1 tsp neutral oil, then toss to combine. Taste and adjust — if the kimchi is very salty, rinse briefly and squeeze before using. Sprinkle 1 tsp toasted sesame seeds over the slaw.

Assemble veggies

Arrange the kimchi slaw alongside the glazed chicken on the serving plate. Optionally add extra raw veggie sticks (cucumber, carrot) for crunch and balance.

Make smack sauce

In a small bowl whisk together 1/4 cup mayonnaise, 1 tsp gochujang, 1/2 tsp Sriracha (optional), 1 tsp lime juice or rice vinegar, 1/2 tsp honey, 1/4 tsp sesame oil, and 1/8 tsp salt until smooth. Taste and adjust heat or acidity. Chill until ready to serve.

Serve

Serve the smack sauce in a small ramekin alongside the chicken tenders for dipping.

Garnish

Sprinkle 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions over the glazed chicken. Serve with lemon or lime wedges on the side for those who want a citrus squeeze.

Final plating

Plate 4–6 glazed Korean fried chicken tenders per serving with a generous portion of kimchi slaw and a ramekin of smack sauce. Enjoy immediately while hot and crisp.