Ingredients
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⅓ cup milk
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1 egg
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1 pound chicken breast tenderloins
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¼ cup all-purpose flour
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¼ cup potato starch
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½ teaspoon salt
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¼ teaspoon ground black pepper
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vegetable oil for frying
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¼ cup honey
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¼ cup brown sugar
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2 tablespoons soy sauce
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2 tablespoons gochujang (Korean hot pepper paste)
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1 tablespoon Worcestershire sauce
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2 teaspoons red pepper flakes
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1 teaspoon ground ginger
Directions
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Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
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Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
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Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
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Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
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Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
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Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 398 | Calories |
| 8g | Fat |
| 52g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 398 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 2g | 10% |
| Cholesterol 112mg | 37% |
| Sodium 938mg | 41% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 1g | 3% |
| Total Sugars 34g | |
| Protein 29g | 58% |
| Vitamin C 2mg | 2% |
| Calcium 68mg | 5% |
| Iron 2mg | 13% |
| Potassium 383mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
