Crispy, spicy, sweet, and sticky in all the right ways. These Korean fried chicken tenders are exactly what your weeknight dinners or game day spreads have been missing. Juicy, marinated chicken is double-fried to crunchy perfection and tossed in a bold, addictive gochujang-based sauce that hits every flavor note—savory, tangy, sweet, and spicy.
Korean fried chicken is all about texture and contrast, and this homemade version does not disappoint. Whether you’re serving them over rice, in a sandwich, or straight up with some pickled veggies on the side, these tenders are guaranteed to disappear fast. Bonus: it’s easy to make and way cheaper than ordering out, especially when you’re feeding a crowd.
Ingredients
Serves 4–6
For the chicken marinade:
- 1½–2 lbs chicken tenders
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 tsp grated garlic
- 1 tsp grated fresh ginger
- Salt and pepper to taste
The Korean fried chicken sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup ketchup
- 1 tsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp grated garlic
- 1 tsp grated ginger
- Salt and pepper to taste
For frying:
- Neutral oil (vegetable or canola) for deep frying
- Cornstarch or potato starch for dredging
Optional garnish:
- Sesame seeds
- Thinly sliced green onion
Instructions
- Marinate the chicken:
In a large bowl or zip-top bag, combine the rice wine vinegar, soy sauce, sesame oil, grated garlic and ginger, salt, and pepper. Add the chicken tenders and toss to coat. Cover and marinate in the fridge for at least 2 hours (overnight is even better for maximum flavor).
2. Make the sauce:
In a small saucepan over low heat, combine gochujang, ketchup, sesame oil, honey, soy sauce, rice vinegar, garlic, and ginger. Stir until smooth and simmer gently for 3–5 minutes to let the flavors meld. Taste and adjust salt and pepper as needed. Remove from heat and set aside.
3. Fry the chicken:
Heat oil in a deep skillet or pot to 350°F. While it’s heating, dredge your marinated chicken in cornstarch or potato starch until fully coated. Shake off the excess.
- First fry: Fry in batches for 4–5 minutes until lightly golden. Remove and let rest on a wire rack.
- Second fry: Once all tenders are fried once, crank the oil to 375°F and fry again for 1–2 minutes per batch until crispy and deeply golden brown. This double-fry technique gives Korean fried chicken its iconic crunch.
4. Sauce and serve:
While the tenders are still hot, toss them in the gochujang sauce until evenly coated. Plate them up and sprinkle with sesame seeds and chopped green onion if desired.
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Crispy and Tangy Korean Fried Chicken Tenders
Ingredients
Chicken Marinade
- 1 1/2-2 lbs chicken tenders
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 tsp grated garlic
- 1 tsp grated ginger
- salt and pepper to taste
Korean Fried Chicken Sauce
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup ketchup
- 1 tsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp grated garlic
- 1 tsp grated ginger
- salt and pepper to taste
Frying
- Neutral oil
- 1/2 cup flour
- 1/2 cup cornstarch or potato starch
Instructions
- Marinate the chicken:In a large bowl or zip-top bag, combine the rice wine vinegar, soy sauce, sesame oil, grated garlic and ginger, salt, and pepper. Add the chicken tenders and toss to coat. Cover and marinate in the fridge for at least 2 hours (overnight is even better for maximum flavor).
- Make the sauce:In a small saucepan over low heat, combine gochujang, ketchup, sesame oil, honey, soy sauce, rice vinegar, garlic, and ginger. Stir until smooth and simmer gently for 3–5 minutes to let the flavors meld. Taste and adjust salt and pepper as needed. Remove from heat and set aside.
- Heat oil in a deep skillet or pot to 350°F. While it’s heating, dredge your marinated chicken in cornstarch or potato starch until fully coated. Shake off the excess.
- First fry: Fry in batches for 4–5 minutes until lightly golden. Remove and let rest on a wire rack.
- Second fry: Once all tenders are fried once, crank the oil to 375°F and fry again for 1–2 minutes per batch until crispy and deeply golden brown. This double-fry technique gives Korean fried chicken its iconic crunch.
- Sauce and serve:While the tenders are still hot, toss them in the gochujang sauce until evenly coated. Plate them up and sprinkle with sesame seeds and chopped green onion if desired.
Video
Tips & Tricks
What starch should I use for dredging?
Cornstarch is widely available and works great, but potato starch (used more traditionally in Korean cooking) gives a slightly crispier texture.
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work beautifully—just cut them into strips or chunks before marinating.
Can I make this in the air fryer?
For a lighter version, yes. Coat the tenders in oil and dredge in starch, then air fry at 390°F for 10–12 minutes, flipping halfway. They won’t be quite as shatter-crisp as the double-fried version, but still super flavorful.
How do I store and reheat leftovers?
These are best fresh, but you can store sauced tenders in the fridge for up to 3 days. Reheat in an air fryer or oven to regain some crispiness. For meal prep, keep sauce and fried chicken separate until just before serving.
Korean fried chicken tenders are one of those recipes that looks impressive but is totally doable at home, especially when you keep things simple with everyday ingredients. That sticky-spicy glaze and the ultra-crispy coating will have you coming back for more—don’t forget the extra napkins.
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