Ingredients:
– 1 lb chicken breast, cut into strips
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– Oil for frying ️
For the Gochujang Glaze:
– 1/4 cup gochujang (Korean chili paste) ️
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp minced garlic
– Sesame seeds for garnish
– Chopped green onions for garnish
Directions:
In a large bowl, soak the chicken strips in buttermilk for at least 30 minutes to tenderize. In another bowl, mix together flour, cornstarch, garlic powder, onion powder, black pepper, and salt. Heat oil in a deep pan over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off, then dredge each strip in the flour mixture, ensuring an even coating. Fry the chicken strips in batches for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
For the glaze, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a saucepan over medium heat. Stir until well combined and bring to a simmer for about 2-3 minutes until slightly thickened. Toss the crispy chicken strips in the glaze until evenly coated.
Serve the chicken strips garnished with sesame seeds and chopped green onions. Enjoy the perfect balance of crispy texture and spicy-sweet flavor!
Prep Time: 30 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
These Korean-Style Crispy Chicken Strips with Sticky Gochujang Glaze are a delightful fusion of flavors and textures. The buttermilk marinade ensures juicy chicken, while the crispy coating adds a satisfying crunch. The sticky glaze brings a sweet and spicy kick, making these strips perfect for game day, parties, or a fun family dinner. Serve them with rice or as a standalone snack, and watch them disappear in no time!
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