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SideChef
Recipes
Appetizers
Korean Fried Chicken Strips with Gochujang Aioli
Recipe

21 INGREDIENTS • 18 STEPS • 1HR 25MINS

Korean Fried Chicken Strips with Gochujang Aioli

5
5 ratings
Who doesn't love fried chicken? These crispy deep-fried tenderloins are marinated in a spicy sauce, adding to their incredible taste, served with a tangy homemade gochujang aioli. We used Chung Jung One's Gochujang Korean Chili Sauce, for a real authentic flavour. Trust us, you will not be sorry!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Who doesn't love fried chicken? These crispy deep-fried tenderloins are marinated in a spicy sauce, adding to their incredible taste, served with a tangy homemade gochujang aioli. We used Chung Jung One's Gochujang Korean Chili Sauce, for a real authentic flavour. Trust us, you will not be sorry!
1HR 25MINS
Total Time
$3.93
Cost Per Serving
Ingredients
Servings
4
US / Metric
Soy Sauce
1/4 cup
Soy Sauce
Fresh Cilantro
1/4 cup
Fresh Cilantro
Garlic
4 cloves
Garlic
Sambal
3 Tbsp
Sambal
Lime
1
Lime, juiced
1 Tbsp juice per 4 servings
Fresh Ginger
1 tsp
Roughly Chopped Fresh Ginger
Chicken Tenders
1.1 lb
Chicken Tenders
All-Purpose Flour
4 cups
All-Purpose Flour
Ground White Pepper
1/2 Tbsp
Ground White Pepper
Salt
1 tsp
Salt
Buttermilk
1 cup
Buttermilk
Cooking Oil
as needed
Cooking Oil
about 1 liter, for frying
Lime
to taste
Limes
Egg
2
Eggs, separated
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Garlic
1 clove
Garlic, minced
Chung Jung One® Gochujang Korean Chili Sauce
1 Tbsp
Chung Jung One® Gochujang Korean Chili Sauce
Sunflower Oil
2 cups
Sunflower Oil
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
1674
Fat
118.3 g
Protein
44.4 g
Carbs
106.2 g
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Korean Fried Chicken Strips with Gochujang Aioli
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
To make the marinade, combine the Soy Sauce (1/4 cup), Fresh Cilantro (1/4 cup), Garlic (4 cloves), Sambal (3 Tbsp), juice from Lime (1) and Fresh Ginger (1 tsp) in a high-speed blender.
step 1 To make the marinade, combine the Soy Sauce (1/4 cup), Fresh Cilantro (1/4 cup), Garlic (4 cloves), Sambal (3 Tbsp), juice from Lime (1) and Fresh Ginger (1 tsp) in a high-speed blender.
step 2
Blend on high until it comes together completely.
step 2 Blend on high until it comes together completely.
step 3
In a bowl combine the marinade and Chicken Tenders (1.1 lb). Cover and marinate in the fridge for up to an hour or overnight.
step 3 In a bowl combine the marinade and Chicken Tenders (1.1 lb). Cover and marinate in the fridge for up to an hour or overnight.
step 4
In a bowl combine the All-Purpose Flour (4 cups), Ground White Pepper (1/2 Tbsp), and Salt (1 tsp).
step 4 In a bowl combine the All-Purpose Flour (4 cups), Ground White Pepper (1/2 Tbsp), and Salt (1 tsp).
step 5
In another bowl, add the Buttermilk (1 cup).
step 5 In another bowl, add the Buttermilk (1 cup).
step 6
Working in batches of three, remove the tenderloins from the bowl and let excess marinade drip off. Dredge in the flour mixture, shaking off any excess.
step 6 Working in batches of three, remove the tenderloins from the bowl and let excess marinade drip off. Dredge in the flour mixture, shaking off any excess.
step 7
Dip into the buttermilk and let any excess drip off.
step 7 Dip into the buttermilk and let any excess drip off.
step 8
Dredge for a second time in the flour mixture, shaking off any excess.
step 8 Dredge for a second time in the flour mixture, shaking off any excess.
step 9
Repeat until all of the tenderloins and set aside.
step 9 Repeat until all of the tenderloins and set aside.
step 10
Heat the Cooking Oil (as needed) in a large pot until it reaches 180 degrees C (350 degrees F).
step 10 Heat the Cooking Oil (as needed) in a large pot until it reaches 180 degrees C (350 degrees F).
step 11
Working in batches of three, carefully add the coated tenderloins and deep fry until cooked through, around 4 minutes.
step 11 Working in batches of three, carefully add the coated tenderloins and deep fry until cooked through, around 4 minutes.
step 12
Remove from the oil and allow to drain on a cooling wire. Repeat until all the tenderloins are cooked.
step 12 Remove from the oil and allow to drain on a cooling wire. Repeat until all the tenderloins are cooked.
step 13
Slice 1/4 inch off of each end of a Limes (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 14
For the Gochujang Aioli, combine the yolks of the Eggs (2), White Wine Vinegar (2 Tbsp) in a high-speed blender and blend on high until combined.
step 14 For the Gochujang Aioli, combine the yolks of the Eggs (2), White Wine Vinegar (2 Tbsp) in a high-speed blender and blend on high until combined.
step 15
With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the aioli emulsifies.
step 15 With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the aioli emulsifies.
step 16
Add the Dijon Mustard (1/2 Tbsp), the juice from Lemon (1), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
step 16 Add the Dijon Mustard (1/2 Tbsp), the juice from Lemon (1), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
step 17
Season to taste with salt. Store in a covered bowl in the refrigerator until needed.
step 17 Season to taste with salt. Store in a covered bowl in the refrigerator until needed.
step 18
Arrange on a platter with Homemade Gochujang Aioli and a lime wedge.
step 18 Arrange on a platter with Homemade Gochujang Aioli and a lime wedge.
Tags
view more tags
Appetizers
4th of July
Comfort Food
Chicken
Snack
Dinner
Father's Day
Game Day
Korean
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