Korean Fried Chicken Strips with Gochujang Aioli

1:00:00

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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Ingredients
- Serves 4 +
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1/4 cup Soy Sauce
4 clove Garlic
3 tablespoon Sambal
1 tablespoon Lime Juice
2 teaspoon Ground White Pepper
1 teaspoon Salt
1 cup Buttermilk
1 liter Cooking Oil
to taste Lime
2 tablespoon White Wine Vinegar
2 teaspoon Dijon Mustard
1 tablespoon Chung Jung One® Gochujang Korean Chili Sauce
2 cup Sunflower Oil
to taste Salt
Directions HIDE IMAGES
STEP 1
To make the marinade, combine the Soy Sauce (1/4 cup), Fresh Cilantro (1/4 cup), Garlic (4 clove), Sambal (3 tablespoon), Lime Juice (1 tablespoon), and Fresh Ginger (1 teaspoon) in a high speed blender.
STEP 2
Blend on high until it comes together completely.
STEP 3
In a bowl combine the marinade and Chicken Tenders (500 gram). Cover and marinate in the fridge for up to an hour or overnight.
STEP 4
In a bowl combine the All-Purpose Flour (4 cup), Ground White Pepper (2 teaspoon), and Salt (1 teaspoon).
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 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 9
Repeat until all of the tenderloins and set aside.
STEP 10
Heat the Cooking Oil (1 liter) in a large pot until it reaches 175 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 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 Lime (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
Separate Egg (2) Yolks and Whites, and set aside.
STEP 15
For the Gochujang Aioli, combine the Egg Yolks and White Wine Vinegar (2 tablespoon) in a high speed blender and blend on high until combined.
STEP 16
With the blender motor running, slowly add the Sunflower Oil (2 cup) using a jug, in a steady stream, until the aioli emulsifies.
STEP 17
Add the Dijon Mustard (2 teaspoon), Lemon (1 tablespoon), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 tablespoon). Blend on high for a few seconds.
STEP 18
Season to taste with salt.
STEP 19
Arrange on a platter with Homemade Gochujang Aioli and a Lime Wedge. Serve and enjoy!
Share Your Tips
Ruby Schulman
The tenderloins taste so good with thr aioli!
kunling zeng
One more
kunling zeng
Malala
SideChef_test
Nice!
Astrid Adam
Ahhh that dipping sauce!!
Nicky Henderson
So good! These were an absolute hit in the SideChef office.
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