Korean Fried Chicken Strips with Gochujang Aioli

How To Make Korean Fried Chicken Strips with Gochujang Aioli

How To Prepare Gochujang Chicken Strips

You will first need to prepare the gochujang marinade for the chicken strips. Just blend all the ingredients in a blender or food processor and pour the marinade over the chicken strips. We recommend marinating it for at least an hour, but leaving it overnight will make the chicken absorb the flavors better.

How To Make Batter For Gochujang Chicken

For the batter, you will just need seasoned flour and buttermilk. Cover the marinated chicken with the seasoned flour, then dip it in the buttermilk, and lastly, dredge it again to the seasoned flour. Don’t forget to shake off the excess flour and set it aside until ready to fry.

How To Make the Gochujang Aioli

To make the gochujang aioli, begin by combining the egg yolks and vinegar, then pour the oil slowly into the blender to emulsify it, creating a mayonnaise consistency. Once the aioli is ready, you can add the other ingredients and blend until thoroughly combined. Give it a quick taste before transferring to a bowl or storage container and adjust the seasoning accordingly. Set aside until ready to use.

Ingredients & Substitutions

• Chicken Breast - choose boneless and skinless chicken breasts for easier preparation. There are also pre-cut chicken strips you can buy from the store or you can also use chicken thigh fillet and slice it into strips.
• Soy Sauce - provides rich, salty taste and umami flavor. We use soy sauce in the marinade. Depending on your preference or availability, you can use whichever soy sauce you want except for thick soy sauce, which will be too sweet for this recipe. Don’t forget that dark soy sauce is a bit sweeter than light soy sauce. We recommend tasting the marinade before pouring it into your meat.
• Sambal - popular condiment in Malaysia, Indonesia, and Singapore. This spicy, salty, and sweet chunky sauce is close to the flavor of Sriracha. A bottle of sambal can be easily found in Asian stores or Asian aisles in some supermarkets. You can substitute sambal with sriracha since they have a close flavor profile.
• Buttermilk - adds flavor to the chicken and helps the flour stick well to the surface before frying. You can substitute it with milk or plain yogurt.
• Gochujang - a common ingredient in many Korean dishes, it can be used as a condiment, marinade, or seasoning paste. Gochujang paste is spicy, salty, and slightly sweet with a pasty consistency. It’s a fantastic flavorful component you can add to many sauces and marinades.

Tips & Suggestions

• Try this chicken recipe with some Kimchi on the side for an extra kick and whole Korean meal experience. Best enjoyed with some k-drama too!
• Try using these gochujang chicken in a wrap or add it into a taco shell together with some veggies and cheese. Korean fusion flavors are all the rage for a reason!

Frequently Asked Questions

What Does Gochujang Taste Like?

Gochujang paste is spicy and a very potent umami-rich ingredient. It has a deep, rich, salty flavor and some sweet notes to it as well. Gochujang doesn’t taste like Sriracha, Sambal, or any other famous spicy sauces. It has a unique flavor that works well with any kind of meat, poultry, or seafood. You can add this spicy Korean chili paste to many dishes.

Can Gochujang Be Eaten By Itself?

Gochujang paste is extremely potent. It is not common to eat it without first diluting it; it has too much heat and flavor. It is usually used as an ingredient in sweet and spicy sauces and marinades.

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