The Crispiest Korean Chicken Tenders with a Sticky Spicy Glaze

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Издатель Aug 4, 2026

Chicken Marinade

• Chicken breast – 2, cut into thick tenders
• Buttermilk – 1 cup
• Smoked paprika – 1 tsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Black pepper – 1 tsp
• Dried parsley – 1 tsp
• Salt – 1 tsp

Dry Coat

• All-purpose flour – ¾ cup
• Cornstarch – ½ cup
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Smoked paprika – 1 tsp
• Black pepper – 1 tsp
• Dried parsley – 1 tsp
• Salt – 1 tsp

Glaze

• Butter – 1 tbsp
• Garlic – 3–4 cloves, finely chopped
• Gochujang – 1 tbsp
• Ketchup – 2 tbsp
• Honey – 2 tbsp
• Soy sauce – 1 tsp
• Oyster sauce – 1 tsp
• Vinegar – 1 tbsp

METHOD:
• In a bowl, combine the chicken, buttermilk, smoked paprika, garlic powder, onion powder, black pepper, dried parsley, and salt. Mix well and marinate for at least 30 minutes (or up to 2 hours).
• In another bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, dried parsley, and salt.
• Remove the chicken from the marinade, letting the excess drip off. Coat each piece in the dry mixture, dip it back into the marinade, then coat once more in the dry mixture for an extra crispy coating.
• Heat oil over medium heat. Fry the chicken for 4–5 minutes until lightly golden. Remove and let it rest for 5 minutes. Fry again for 1–2 minutes until deeply golden and extra crispy.
• Melt the butter in a pan. Add the chopped garlic and sauté until fragrant. Stir in the gochujang, ketchup, honey, soy sauce, oyster sauce, and white vinegar. Cook for 30–45 seconds, stirring continuously, until the glaze is smooth and glossy.
• Add the fried chicken to the glaze and toss until every piece is evenly coated.
• Serve hot with your favorite dip.

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