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RECIPE
21 INGREDIENTS18 STEPS1hr 25min

Korean Fried Chicken Strips with Gochujang Aioli

5.0
4 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!
Korean Fried Chicken Strips with Gochujang Aioli Recipe | SideChef
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
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 25min
Total Time
$4.08
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
4 cloves
3 Tbsp
Sambal
1 Tbsp
1 tsp
Roughly Chopped  Fresh Ginger
1/2 Tbsp
Ground White Pepper
1 tsp
1 cup
Buttermilk
as needed
Cooking Oil
about 1 liter, for frying
to taste
2
Eggs , separated
2 Tbsp
White Wine Vinegar
1/2 Tbsp
Dijon Mustard
1 Tbsp
Freshly Squeezed  Lemon Juice
1 clove
Garlic , minced
1 Tbsp
Chung Jung One® Gochujang Korean Chili Sauce
2 cups
Sunflower Oil
to taste
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Nutrition Per Serving

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CALORIES
1640
FAT
118.2 g
PROTEIN
43.5 g
CARBS
98.6 g

Cooking Instructions

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Step 1
To make the marinade, combine the Soy Sauce (1/4 cup) , Fresh Cilantro (1/4 cup) , Garlic (4 cloves) , Sambal (3 Tbsp) , Lime Juice (1 Tbsp) , and Fresh Ginger (1 tsp) in a high-speed blender.
Step 2
Blend on high until it comes together completely.
Step 3
In a bowl combine the marinade and Tyson® Chicken Breasts (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 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 (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 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 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) , Lemon Juice (1 Tbsp) , 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 18
Arrange on a platter with Homemade Gochujang Aioli and a lime wedge.
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Nutrition Per Serving
Calories
1640
% Daily Value*
Fat
118.2 g
152%
Saturated Fat
13.7 g
68%
Trans Fat
0.0 g
--
Cholesterol
159.1 mg
53%
Carbohydrates
98.6 g
36%
Fiber
4.0 g
14%
Sugars
5.2 g
--
Protein
43.5 g
87%
Sodium
2386.7 mg
104%
Vitamin D
1.3 µg
6%
Calcium
136.8 mg
11%
Iron
7.1 mg
39%
Potassium
355.3 mg
8%
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