When you want a perfect balance of spicy, sweet, and crispy, nothing beats a homemade Gochujang Chicken Tenders Recipe. This dish is ideal for a casual dinner, game day snacks, or whenever you need a flavorful crowd-pleaser. You'll love how the tender chicken strips get enveloped in a crunchy coating and a silky, boldly flavored gochujang sauce that lingers just right on your palate.
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Why This Recipe Works
This recipe nails the chemistry between crunchy and tender with every bite. The secret to the crispy coating lies in the double layers of crushed cornflakes and breadcrumbs, which bake up golden and crunchy without frying. Meanwhile, the gochujang sauce brings a spicy, slightly sweet, umami-packed kick that contrasts beautifully with the lightly smoky seasoning on the chicken. The whole process is straightforward and fast enough for a weeknight, yet impressive enough to share with friends.
- Consistent Texture: Using a wire rack during baking ensures even heat circulation, making each tender perfectly crisp all around.
- Deep, Balanced Flavor: Combining smoked paprika, an all-purpose seasoning blend, and real gochujang sauce builds layers of complexity without overwhelming the chicken.
- Simple Ingredients: Most items are pantry staples or easy to source, and you can customize spices to your liking.
- Fast Prep, Big Payoff: While marinating overnight is ideal, it's still satisfying to whip together the tenders in under an hour and savor that toasty aroma filling your kitchen.
Ingredient Game Plan
For successful Gochujang Chicken Tenders Recipe, I recommend focusing on fresh, high-quality chicken and authentic gochujang sauce. The coating relies on crisp cornflakes and proper seasoning blends, so don't skim on these details.
- Organic Chicken Breast: Choose tender, fresh strips for juiciness and consistent cooking throughout.
- On Everything All-Purpose Blend: This seasoning amplifies flavor-make your own or grab a trusted blend to add savory depth.
- Crushed Cornflakes: Freshly crushed for crunch-avoid sogginess by keeping them finely but unevenly broken for texture contrast.
- Gochujang Sauce: Use the actual sauce made from gochujang paste, not just the paste alone, for proper sweetness and spice balance.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Gochujang Chicken Tenders Recipe
Step 1 - Prep & Season
Start by preheating your oven to 400°F and set up a baking sheet lined with parchment paper topped with a wire rack. This setup is key to crisping each tender evenly. Toss your chicken strips with the seasoning blend, smoked paprika, and salt-this is where the depth begins. Let them sit for at least 5 to 10 minutes; if you can, marinate overnight in the fridge to unlock even more flavor. You'll notice the chicken takes on a subtle smoky scent even before cooking, which hints at what's to come.
Step 2 - Build Flavor
Whisk together your eggs and almond milk to create the wet coating, which helps the crunchy layer adhere beautifully. Then, mix your dry coating ingredients: crushed cornflakes, breadcrumbs, plus the remaining seasoning and paprika. The combination of cornflakes and breadcrumbs delivers a satisfying crunch and a golden color when baked. When coating each tender, dip into the flour mixture first to dry the surface, then into the egg wash, and finally toss in the crunchy coating. Work quickly but gently to keep the crumbs intact.
Step 3 - Finish for Best Texture
Arrange the coated tenders on your wire rack, spaced about an inch apart. Lightly brush or spray olive oil over the tops-this extra fat helps achieve those golden edges you want when baking. Pop them in the oven for 30 to 35 minutes. You're looking for a gorgeous golden-brown crust and an internal temperature of 165°F to know they're perfectly cooked. If you avoid overcrowding and keep the rack elevated, expect crispy tenders that stay moist inside, no steaming allowed!
Pro Moves I Swear By
I've learned to really trust the wire rack method and the layering of coatings. The extra time marinating gives the chicken a richer flavor that keeps surprising you with each bite. When tossing tenders in the sauce, do it gently-you want them coated but not soggy. And don't rush the sauce simmer; it thickens to a silky finish that clings effortlessly to the chicken.
- Doneness Cue: Look for golden-brown crust with no pink inside, or use an instant thermometer at 165°F.
- Temperature Trick: Bring chicken to room temperature before coating to prevent moisture escaping and sogginess.
- Make-Ahead Move: Marinate chicken overnight and assemble tenders coated but uncooked; bake fresh when ready.
- Skip This Pitfall: Don't dump tenders straight onto the baking sheet-elevate them on a rack for crisp, non-steamy crusts.
Serve It Up
Finishing Touches
I like to sprinkle toasted sesame seeds over the saucy tenders just before serving-they add a subtle nutty crunch and a lovely visual pop. You can also add thinly sliced scallions for freshness. The sauce clings luxuriously to the tenders but isn't overpowering, letting the crisp exterior still shine through.
Great Pairings
Balance out the heat and crunch with creamy coleslaw, steamed jasmine rice, or a crisp cucumber salad for refreshing contrast. Roasted sweet potatoes or garlic-parmesan fries also complement these tenders well if you're craving something hearty and comforting.
Easy Plating Wins
Stack tenders overlapping slightly on a long platter for easy grabbing, or arrange them around a small bowl of extra gochujang sauce for dipping. Garnish with sprigs of cilantro or microgreens for a fresh, vibrant finish-even simple plating elevates the experience on busy weeknights or casual gatherings.
Make-Ahead & Storage
Storing Leftovers
Store any leftover Gochujang Chicken Tenders in an airtight container in the fridge for up to 3 days. The tenders keep well, though the crust softens a bit with refrigeration-no worries, reheating will help crisp them back up nicely.
Freezer Notes
You can freeze cooked tenders for up to 1 month. Flash freeze them on a tray before transferring to a freezer-safe bag to avoid clumping. Thaw overnight in the fridge, then reheat to maintain texture-this is a great way to prep easy meals ahead.
Reheating Gochujang Chicken Tenders Recipe Without Drying Out
Reheat gently for the best texture. I recommend an air fryer at 350°F for about 5 minutes to revive crispiness without drying out the chicken. An oven works well too-wrap tenders loosely in foil to trap moisture, then unwrap in the last few minutes to crisp up. Avoid microwaving alone unless you cover the tenders with a damp paper towel to keep things moist.
Frequently Asked Questions
Absolutely! The gochujang sauce keeps well in the fridge for up to a week. Just reheat gently and toss with freshly cooked tenders for convenience.
You can substitute crushed rice cereal or even panko breadcrumbs alone, but cornflakes add a unique crunchy texture that's hard to beat.
Gochujang sauce has warming heat balanced with sweetness and umami-it's more about complex flavor than just spice, but adjust the amount used if you prefer milder notes.
Yes, boneless chicken thighs can be used but may need a few more minutes to cook through and will yield a slightly different texture with more fat.
Final Thoughts
I love this Gochujang Chicken Tenders Recipe because it feels both approachable and special-like something I can make on a busy night but that'll impress anyone at my table. The combination of crunchy coating with that silky, savory sauce is a joy every time. Once you get this method down, you'll find yourself customizing the spices or sauce heat to suit your cravings. It's honestly become a reliable go-to when I want easy, flavorful cooking with big payoff. Give it a try, and enjoy every bite!
PrintComplete Recipe
Gochujang Chicken Tenders Recipe
Delicious Gochujang Chicken Tenders are crispy, flavorful chicken strips coated in a seasoned breading and baked to perfection. Tossed in a savory, spicy gochujang sauce and garnished with sesame seeds, these tenders make a perfect snack or main dish inspired by Korean flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean-inspired
Ingredients
Chicken Tenders
- 2 lbs. organic chicken breast, cut into strips
- 2 tsps On Everything All-Purpose Blend (split into 1 teaspoon for marinade and 1 teaspoon for coating)
- 2 tsps smoked paprika (split 1 teaspoon for marinade and 1 teaspoon for coating)
- 2 tsps sea salt (split 1 teaspoon for marinade and 1 teaspoon for coating)
- 2 large eggs, beaten
- ¼ cup almond milk (or whole milk or preferred plant-based milk)
- ¼ cup organic all-purpose flour
- ¼ cup cornstarch
- 2 cups organic cornflakes, crushed
- 1 cup breadcrumbs (seasoned toasted panko recommended)
Sauce
- 2 tablespoon unsalted butter
- 2 cups gochujang sauce (prepared from scratch or store-bought sauce, not paste)
- Sesame seeds, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and place a wire rack on top to help crisp both sides of the chicken tenders.
- Marinate Chicken: In a large bowl, add the chicken strips and 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and sea salt. Toss well to coat and let marinate for 5-10 minutes at room temperature or ideally overnight in the fridge for best flavor.
- Prepare Egg Mixture: In another bowl, whisk together the beaten eggs and almond milk until fully combined.
- Make Breading Mixture: In a separate large bowl, combine the crushed cornflakes, breadcrumbs, and the remaining 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and sea salt. Mix well to evenly distribute seasonings.
- Mix Dry Coating: In a small bowl or plate, mix the cornstarch and flour together to create the initial dusting mixture.
- Coat Chicken Tenders: Take one chicken strip and dip it first into the flour-cornstarch mixture, shaking off excess. Next, dip it into the egg and milk mixture, letting excess drip off. Then transfer it into the breadcrumb and cornflake mixture, tossing to fully coat. Place coated tenders side-by-side on the prepared rack, leaving about an inch apart. Repeat until all tenders are coated.
- Bake Chicken: Lightly brush or spray the tops of the coated chicken tenders with olive oil or cooking spray. Bake in the preheated oven for 35 minutes or until the chicken is cooked through and the coating is golden and crispy.
- Prepare Gochujang Sauce: While the chicken bakes, heat butter in a medium (10-inch) skillet over medium-high heat until melted. Add the gochujang sauce and bring it to a boil. Reduce heat to low-medium and simmer for 2-3 minutes, stirring occasionally.
- Toss Chicken in Sauce: Once chicken tenders are baked and crispy, add them to the skillet with the simmering gochujang sauce. Lightly toss to coat each tender evenly in the sauce.
- Garnish and Serve: Sprinkle sesame seeds over the coated chicken tenders. Serve with your favorite condiments or dipping sauces. These tenders are also delicious atop salads, sandwiches, tacos, or even pizza.
Notes
- For best flavor, marinate chicken strips overnight in the fridge instead of just 5-10 minutes.
- If you don't have the On Everything All-Purpose Blend, you can make your own by mixing sesame seeds, garlic powder, poppy seeds, dried onion flakes, and sea salt.
- Use seasoned toasted panko breadcrumbs for an extra crispy texture in the coating.
- Substitute almond milk with any plant-based milk or regular whole milk if preferred.
- To make the gochujang sauce from scratch, use the referenced Gochujang Sauce recipe for authenticity.
- Use a wire rack on the baking sheet to ensure even crispiness on all sides of the chicken tenders.
- You can spray olive oil to reduce added fats instead of brushing for convenience.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.
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