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RECIPE
21 INGREDIENTS 18 STEPS 1hr 25min

Korean Fried Chicken Strips with Gochujang Aioli

5.0
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!
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!

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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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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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

Servings
4
US / METRIC
1/4 cup
4 cloves
3 Tbsp
Sambal
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

VIEW ALL
CALORIES
1641
FAT
118.1 g
PROTEIN
43.9 g
CARBS
98.7 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
1641
% Daily Value*
Fat
118.1 g
151%
Saturated Fat
13.7 g
68%
Trans Fat
0.0 g
--
Cholesterol
159.1 mg
53%
Carbohydrates
98.7 g
36%
Fiber
4.0 g
14%
Sugars
5.4 g
--
Protein
43.9 g
88%
Sodium
2401.5 mg
104%
Vitamin D
1.3 µg
6%
Calcium
134.8 mg
10%
Iron
7.3 mg
41%
Potassium
319.7 mg
7%
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