Crispy Korean Chicken Tenders
Crispy Korean Chicken Tenders
Ingredients
For the Chicken Tenders
- 400 g chicken breast, cut into thick strips
- 1/4 teaspoon onion granules
- 1/4 teaspoon garlic granules
- 1/4 teaspoon gochugaru
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
For Dredging
- 1 cup corn flakes, crushed, as needed
- 2 eggs, beaten
For the Korean Sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang paste
- 3 tablespoons dark brown sugar
For Garnish and Serving
- 2 tablespoons fresh coriander, finely chopped, as needed
- 1 teaspoon sesame seeds, as needed
- 1/2 cup kimchi mayo, for serving, as needed
- 1 oil spray, for air fryer, as needed
Instructions
- 1
In a bowl, add the chicken strips. Sprinkle with onion granules, garlic granules, gochugaru, paprika, and salt. Mix well to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min
- 2
Prepare your dredging station: place the beaten eggs in one shallow dish and the crushed corn flakes in another. Take one seasoned chicken strip, dip it completely into the beaten egg, then transfer it to the crushed corn flakes, pressing gently to ensure a thorough coating. Set the coated strip aside on a plate and repeat this process for all remaining chicken strips.
⏱️ 10 min
- 3
Preheat your air fryer to 190°C. Lightly spray the air fryer basket or tray with oil. Arrange the coated chicken tenders in a single layer in the air fryer, ensuring they do not overlap. Cook for 16 minutes, flipping the tenders halfway through the cooking time to ensure even crispness.
⏱️ 16 min•🌡️ 190
- 4
While the chicken is cooking, prepare the Korean sauce. In a small saucepan, heat the sesame oil over medium heat. Once hot, add the minced garlic and sauté for 1 minute until fragrant. Stir in the soy sauce, dark brown sugar, and gochujang paste. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring occasionally, until the sauce thickens. Remove the pan from the heat and set the sauce aside.
⏱️ 7 min
- 5
Once the air fryer cycle is complete, check that the chicken tenders are cooked through and golden brown. Remove them from the air fryer. Immediately transfer the hot chicken tenders to the prepared Korean sauce, either dipping each tender or rolling them in the sauce until fully coated. Garnish with finely chopped fresh coriander and a sprinkle of sesame seeds. Serve hot with a side of kimchi mayo for an extra flavor boost. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Korean Chicken Tenders
For the Chicken Tenders
- 400 g chicken breast, cut into thick strips
- 1/4 teaspoon onion granules
- 1/4 teaspoon garlic granules
- 1/4 teaspoon gochugaru
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
For Dredging
- 1 cup corn flakes, crushed, as needed
- 2 eggs, beaten
For the Korean Sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang paste
- 3 tablespoons dark brown sugar
For Garnish and Serving
- 2 tablespoons fresh coriander, finely chopped, as needed
- 1 teaspoon sesame seeds, as needed
- 1/2 cup kimchi mayo, for serving, as needed
- 1 oil spray, for air fryer, as needed
Instructions
- 1
In a bowl, add the chicken strips. Sprinkle with onion granules, garlic granules, gochugaru, paprika, and salt. Mix well to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min - 2
Prepare your dredging station: place the beaten eggs in one shallow dish and the crushed corn flakes in another. Take one seasoned chicken strip, dip it completely into the beaten egg, then transfer it to the crushed corn flakes, pressing gently to ensure a thorough coating. Set the coated strip aside on a plate and repeat this process for all remaining chicken strips.
⏱️ 10 min - 3
Preheat your air fryer to 190°C. Lightly spray the air fryer basket or tray with oil. Arrange the coated chicken tenders in a single layer in the air fryer, ensuring they do not overlap. Cook for 16 minutes, flipping the tenders halfway through the cooking time to ensure even crispness.
⏱️ 16 min•🌡️ 190 - 4
While the chicken is cooking, prepare the Korean sauce. In a small saucepan, heat the sesame oil over medium heat. Once hot, add the minced garlic and sauté for 1 minute until fragrant. Stir in the soy sauce, dark brown sugar, and gochujang paste. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring occasionally, until the sauce thickens. Remove the pan from the heat and set the sauce aside.
⏱️ 7 min - 5
Once the air fryer cycle is complete, check that the chicken tenders are cooked through and golden brown. Remove them from the air fryer. Immediately transfer the hot chicken tenders to the prepared Korean sauce, either dipping each tender or rolling them in the sauce until fully coated. Garnish with finely chopped fresh coriander and a sprinkle of sesame seeds. Serve hot with a side of kimchi mayo for an extra flavor boost. Enjoy!
⏱️ 5 min