Delicious Gochujang Chicken Tenders Recipe
Crispy and flavorful Gochujang Chicken Tenders baked to perfection and coated in a spicy, buttery homemade Gochujang sauce. These tenders make a perfect appetizer, snack, or main course and are garnished with sesame seeds for an extra touch of authenticity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean-American
- Diet: Low Lactose
Ingredients
Chicken Tenders
- 2 lbs. organic chicken breast, cut into strips
- 2 tsps On Everything All-Purpose Blend (or homemade blend)
- 2 tsps smoked paprika
- 2 tsps sea salt
- 2 large eggs, beaten
- 1/4 cup almond milk (or whole milk/plant-based milk)
- 1/4 cup organic all-purpose flour
- 1/4 cup cornstarch
- 2 cups organic cornflakes, crushed
- 1 cup breadcrumbs (seasoned toasted panko breadcrumbs recommended)
Sauce
- 2 Tbsps unsalted butter
- 2 cups Gochujang sauce (prepared from scratch, not paste)
- Sesame seeds, for garnish
Instructions
- Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper and a wire rack to ensure crispy cooking on both sides.
- Marinate the chicken: In a large bowl, toss the chicken strips with 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and sea salt. Let it sit for 5-10 minutes to marinate; for best results, marinate overnight in the fridge.
- Prepare egg wash: In a separate bowl, whisk together the beaten eggs and almond milk (or your choice of milk) until well combined.
- Make the breadcrumb coating: In another large bowl, combine crushed cornflakes, breadcrumbs, and the remaining 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and salt. Stir to mix evenly.
- Mix flour and cornstarch: On a separate plate or bowl, mix together the cornstarch and all-purpose flour for the initial coating of chicken.
- Coat the chicken: Dip each chicken strip first into the flour-cornstarch mixture, then into the egg wash, and finally toss it in the breadcrumb mixture until fully coated. Place the coated chicken tenders side by side on the prepared baking sheet about an inch apart. Repeat until all tenders are coated.
- Bake the chicken: Lightly brush or spray the tops of the chicken tenders with olive oil or cooking spray to help crisp them up. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the coating is golden and crispy.
- Prepare the sauce: While the chicken bakes, melt the unsalted butter in a medium 10-inch skillet over medium-high heat. Add the Gochujang sauce and bring it to a boil, then reduce heat to low-medium and simmer for 2-3 minutes, stirring occasionally.
- Toss chicken in sauce: Once the tenders are baked, add them to the skillet with the sauce and toss lightly to coat all the pieces evenly.
- Garnish and serve: Sprinkle sesame seeds over the coated chicken tenders. Serve with your favorite condiments or enjoy on salads, sandwiches, tacos, or pizza.
Notes
- For authentic flavor, use the recommended On Everything All-Purpose Blend or create your own with sesame seeds, garlic powder, onion powder, and sea salt.
- If preferred, you can substitute almond milk with whole milk or your favorite plant-based milk.
- Marinating the chicken overnight in the fridge enhances flavor and tenderness.
- Using a wire rack on the baking sheet allows air circulation to crisp both sides of the tenders.
- If you don’t have Gochujang sauce, follow a Gochujang sauce recipe to make it from the paste before using in this recipe.
- Lightly brushing the tenders with olive oil before baking ensures a crispier coating.
- These tenders can be served as a snack, appetizer, or main course depending on portion size.
