Garlic Chili Crisp Fried Chicken
Garlic Chili Crisp Fried Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 1/4 cup gochujang
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon MSG, optional
- 1/2 cup all-purpose flour, plus more as needed
For the Spicy Garlic Lemon Gochujang Mayo
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon buttermilk
- 1 clove garlic, grated
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Seasoned Flour Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon MSG, optional
For Frying
- 4 cups frying oil, such as peanut or vegetable oil
For the Garlic Chili Crisp Glaze
- 2 cloves garlic, grated
- 2 tablespoons unsalted butter
- 1/4 cup chili crisp
- 2 tablespoons hot honey
- 1 tablespoon rice vinegar, or lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
For Garnish
- 1 teaspoon black sesame seeds
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1/2 lime, cut into wedges, for juice
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1/4 cup gochujang, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon MSG (if using). Whisk until well combined.
⏱️ 5 min
- 2
Add 1/2 cup all-purpose flour to the marinade mixture and whisk until it forms a loose batter that coats the back of a spoon. If the batter is too thin, add more flour, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min
- 3
Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor and tenderness.
⏱️ 3 min
- 4
While the chicken marinates, prepare the Spicy Garlic Lemon Gochujang Mayo: In a small bowl, combine the Kewpie mayonnaise, 2 tablespoons gochujang, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon buttermilk, 1 grated garlic clove, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until smooth. Cover and chill in the refrigerator until ready to serve.
⏱️ 5 min
- 5
Prepare the seasoned flour coating: In a shallow dish or large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon MSG (if using).
⏱️ 3 min
- 6
Heat the frying oil: Pour about 4 cups of frying oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 7
Dredge the chicken: Working in batches, remove chicken tenders from the marinade, allowing excess to drip off. Place each tender into the seasoned flour mixture. Press and squeeze the chicken firmly with your hands to ensure the flour adheres well and creates craggly bits for extra crispiness.
⏱️ 5 min
- 8
Fry the chicken: Carefully lower 3-4 dredged chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and the internal temperature reaches 165°F. Use a meat thermometer to check. Remove the fried chicken with tongs or a spider strainer and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 9
Prepare the Garlic Chili Crisp Glaze: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 grated garlic cloves and sauté for 30 seconds until fragrant. Stir in 1/4 cup chili crisp, 2 tablespoons hot honey, and 1 tablespoon rice vinegar. Bring to a light simmer and cook for 1 minute. Remove from heat and stir in 1/4 teaspoon salt and 1/2 teaspoon sesame oil.
⏱️ 5 min
- 10
Glaze the chicken: In a large bowl, add the fried chicken tenders. Pour the warm garlic chili crisp glaze over the chicken and toss gently to coat evenly. Alternatively, brush the glaze onto each piece of chicken.
⏱️ 3 min
- 11
Garnish and serve: Arrange the glazed chicken on a serving platter. Garnish with black sesame seeds, toasted sesame seeds, and sliced green onions. Squeeze fresh lime juice over the top. Serve immediately with the chilled Spicy Garlic Lemon Gochujang Mayo on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Crisp Fried Chicken
For the Chicken Marinade
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 1/4 cup gochujang
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon MSG, optional
- 1/2 cup all-purpose flour, plus more as needed
For the Spicy Garlic Lemon Gochujang Mayo
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon buttermilk
- 1 clove garlic, grated
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Seasoned Flour Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon MSG, optional
For Frying
- 4 cups frying oil, such as peanut or vegetable oil
For the Garlic Chili Crisp Glaze
- 2 cloves garlic, grated
- 2 tablespoons unsalted butter
- 1/4 cup chili crisp
- 2 tablespoons hot honey
- 1 tablespoon rice vinegar, or lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
For Garnish
- 1 teaspoon black sesame seeds
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1/2 lime, cut into wedges, for juice
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1/4 cup gochujang, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon MSG (if using). Whisk until well combined.
⏱️ 5 min - 2
Add 1/2 cup all-purpose flour to the marinade mixture and whisk until it forms a loose batter that coats the back of a spoon. If the batter is too thin, add more flour, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min - 3
Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor and tenderness.
⏱️ 3 min - 4
While the chicken marinates, prepare the Spicy Garlic Lemon Gochujang Mayo: In a small bowl, combine the Kewpie mayonnaise, 2 tablespoons gochujang, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon buttermilk, 1 grated garlic clove, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until smooth. Cover and chill in the refrigerator until ready to serve.
⏱️ 5 min - 5
Prepare the seasoned flour coating: In a shallow dish or large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon MSG (if using).
⏱️ 3 min - 6
Heat the frying oil: Pour about 4 cups of frying oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 7
Dredge the chicken: Working in batches, remove chicken tenders from the marinade, allowing excess to drip off. Place each tender into the seasoned flour mixture. Press and squeeze the chicken firmly with your hands to ensure the flour adheres well and creates craggly bits for extra crispiness.
⏱️ 5 min - 8
Fry the chicken: Carefully lower 3-4 dredged chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and the internal temperature reaches 165°F. Use a meat thermometer to check. Remove the fried chicken with tongs or a spider strainer and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 9
Prepare the Garlic Chili Crisp Glaze: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 grated garlic cloves and sauté for 30 seconds until fragrant. Stir in 1/4 cup chili crisp, 2 tablespoons hot honey, and 1 tablespoon rice vinegar. Bring to a light simmer and cook for 1 minute. Remove from heat and stir in 1/4 teaspoon salt and 1/2 teaspoon sesame oil.
⏱️ 5 min - 10
Glaze the chicken: In a large bowl, add the fried chicken tenders. Pour the warm garlic chili crisp glaze over the chicken and toss gently to coat evenly. Alternatively, brush the glaze onto each piece of chicken.
⏱️ 3 min - 11
Garnish and serve: Arrange the glazed chicken on a serving platter. Garnish with black sesame seeds, toasted sesame seeds, and sliced green onions. Squeeze fresh lime juice over the top. Serve immediately with the chilled Spicy Garlic Lemon Gochujang Mayo on the side for dipping.
⏱️ 2 min