Jul 18, 2010

This recipe started as Korean Fried Chicken, and headed a completely new direction because I purchased the Korean barbeque sauce, not gojujang, which is a Korean chili paste. I blame it on my blond-ness. Any-who, I decided to follow the recipe exactly as written, but use the barbeque sauce in place of the gojujang. I was too far into the recipe to turn back. Heck, what did I have to lose? The recipe turned out amazing.

Everyone loved it!! The flavor is incredible! One thing that I loved was the doubling frying the chicken. Even hours after dinner the chicken that was left over was just as crispy. The original recipe came from my favorite blog The Bitten Word. You can view it here! Thanks Zach and Clay

  • Canola oil, for frying
  • 5 cloves garlic 1-1⁄2" piece peeled ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. Korean barbeque sauce
  • 1-1⁄2 tbsp. rice vinegar
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. honey
  • 2⁄3 cup flour
  • 1 tbsp. cornstarch
  • 1 lb. chicken tenders
  1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚.
  2. Chop garlic and ginger in a food processor.
  3. Add soy, Korean barbeque sauce, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
  4. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.
  5. Working in 3 batches, fry chicken until golden, 6–8 minutes.
  6. Drain on paper towels.
  7. Return oil to 350˚.
  8. Fry chicken until crisp, 6–8 minutes more.
  9. Drain again.
  10. Toss chicken in sauce.

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