Get ready to tantalize your taste buds with this sweet and spicy Korean chicken tenderloin recipe! Perfectly crispy with a delightful balance of sweetness and heat, this dish captures the essence of popular Korean street food. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to impress. Plus, it’s easy to adjust the spiciness to suit your preference. Let’s dive into making this delicious Korean favorite right at home!
Ingredients
For Chicken Seasoning:
- 350g chicken tenderloin
- 3 pinches of salt
- 0.5 tsp ginger powder
- 1 tsp minced garlic
- 3 tbsp cooking wine
- 0.5 tsp black pepper
For the Batter:
- 40g frying flour (20g flour + 20g cornstarch + 2 pinches of salt)
- 60g rice flour
- 1 pinch of salt
- 100ml water
For the Sauce:
- 1 tbsp fine chili pepper powder
- 2 tbsp sugar
- 3.5 tbsp starch syrup (or honey)
- 1.5 tbsp soy sauce
- 0.5 tbsp oyster sauce (or additional soy sauce)
- 0.5 tbsp ketchup
- 3 tbsp chili pepper oil
- 1 tsp minced garlic
For Garnish:
- 1 spicy pepper (optional)
- Chopped peanuts
Instructions
1. Season the Chicken: Start by preparing the chicken tenderloins. Place the tenderloins in a bowl and season with salt, ginger powder, minced garlic, cooking wine, and black pepper. Thoroughly toss the chicken to ensure it’s uniformly covered with the seasoning. Allow it to sit and absorb the flavors for at least 15 minutes before cooking.
2. Prepare the Batter: In a separate bowl, combine the frying flour mixture (flour, cornstarch, and salt), rice flour, and a pinch of salt. Slowly incorporate water into the mixture while continuously stirring until you reach a creamy, smooth batter. The batter should be thick enough to coat the chicken but not too thick that it clumps.
3. Coat and Fry the Chicken: Heat oil in a deep frying pan or pot over medium-high heat. Dip each seasoned chicken tenderloin into the batter, ensuring it’s fully coated, then carefully place it into the hot oil. Cook the chicken in separate portions, making sure not to fill the pan too full to ensure even frying Cook until the tenderloins are golden brown and crispy, about 5-7 minutes. Remove the chicken and drain on paper towels to remove excess oil.
4. Make the Sweet and Spicy Sauce: In a saucepan, combine the chili pepper powder, sugar, starch syrup (or honey), soy sauce, oyster sauce (or extra soy sauce), ketchup, chili pepper oil, and minced garlic. Cook over medium heat, stirring continuously until the sauce thickens slightly and becomes glossy. This should take about 3-5 minutes. Adjust the heat level to your preference by adding more chili pepper powder if desired.
5. Toss the Chicken in the Sauce: Once the sauce is ready, add the fried chicken tenderloins to the saucepan. Gently toss the chicken in the sauce until each piece is fully coated. The sauce should cling to the chicken, adding a beautiful shine and flavor.
6. Garnish and Serve: Transfer the saucy chicken tenderloins to a serving plate. Garnish with chopped spicy pepper for an extra kick and sprinkle with chopped peanuts for added crunch. Serve immediately and enjoy the irresistible combination of sweet, spicy, and crispy!
Conclusion
This sweet and spicy Korean chicken tenderloin recipe brings the vibrant flavors of Korean street food right into your kitchen. Perfectly crispy on the outside and juicy on the inside, these tenderloins are sure to become a new favorite. Adjust the spice to your liking, and get ready to savor every bite!