Transform your kitchen into a Korean-inspired comfort food haven with this sensational recipe. Featuring an ultra-crisp double-fried exterior and a sticky, sweet-and-spicy glaze, this dish delivers an explosion of savory flavor in every single bite.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Marinade Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Chicken:
- 1 pound chicken breast tenderloins
- ⅓ cup milk
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup potato starch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Vegetable oil (for deep-frying)
For the Gochujang Sauce:
- ¼ cup honey
- ¼ cup packed brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon ground ginger
Step-by-Step Instructions
1. Marinate the Chicken
In a spacious mixing bowl, whisk together the milk and egg until smooth and thoroughly combined. Submerge the chicken tenderloins into the mixture, cover, and place in the refrigerator to marinate for 15 minutes.
2. Prepare the Dredge
In a separate large bowl, whisk together the all-purpose flour, potato starch, salt, and black pepper. Transfer this dry mixture into a large, sealable plastic bag.
Drain the chicken tenderloins, discarding the remaining liquid marinade, and place the chicken pieces into the bag. Seal securely and shake well until each tenderloin is evenly and thoroughly coated.
3. First Fry (Low Heat)
Pour vegetable oil into a deep-fryer or a deep saucepan and preheat to 325°F (165°C). Working in small batches of about 5 pieces at a time to prevent the oil temperature from dropping, gently drop the chicken into the oil.
Fry for 2 minutes, then remove with a slotted spoon or tongs. Transfer to a paper towel-lined plate to drain. Repeat with the remaining chicken.
4. Second Fry (High Heat)
Increase the oil temperature to 350°F (175°C) until the oil is actively bubbling. Carefully re-introduce the first batch of par-cooked chicken back into the hot oil.
Fry for another 2 minutes until the coating turns deeply golden, ultra-crispy, and the meat is cooked through. Transfer back to clean paper towels to drain, and repeat with the remaining chicken. Move all finished chicken into a large serving bowl.
5. Make the Glaze
Place a small saucepan over medium-low heat. Combine the honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ground ginger.
Stir continuously until the sugar fully dissolves and the mixture reduces into a smooth, glossy sauce (about 5 minutes).
6. Coat and Serve
Generously drizzle the hot gochujang glaze over the twice-fried chicken tenders, toss gently to ensure an even coating, and serve immediately while hot and crispy.
Professional Cooking Tips
The Double-Fry Secret
Do not skip the second fry! The first cook seals in the moisture and cooks the interior, while the second cook blasts the exterior with high heat to drive out lingering moisture and create that iconic, shatteringly crisp crust.
Oil Management
Keep a kitchen thermometer handy. Maintaining the correct oil temperatures ensures the coating stays crispy rather than absorbing too much oil and becoming heavy.
Starch Choice
Potato starch is preferred for its ability to create a lighter, crisper crunch than all-purpose flour alone, but cornstarch can serve as a seamless substitute if necessary.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 398 kcal | – |
| Total Fat | 8 g | 11% |
| * Saturated Fat | 2 g | 10% |
| Total Carbohydrates | 52 g | 19% |
| * Dietary Fiber | 1 g | 3% |
| * Total Sugars | 34 g | – |
| Protein | 29 g | 58% |
| Cholesterol | 112 mg | 37% |
| Sodium | 938 mg | 41% |
| Vitamin C | 2 mg | 2% |
| Calcium | 68 mg | 5% |
| Iron | 2 mg | 13% |
| Potassium | 383 mg | 8% |
*Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on exact ingredient brands and oil absorption rates.
