Print

Gochujang Chicken Tenders Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

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.

Ingredients

Chicken Tenders

  • 2 lbs. organic chicken breast, cut into strips
  • 2 tsps On Everything All-Purpose Blend (split into 1 tsp for marinade and 1 tsp for coating)
  • 2 tsps smoked paprika (split 1 tsp for marinade and 1 tsp for coating)
  • 2 tsps sea salt (split 1 tsp for marinade and 1 tsp 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 tbsp unsalted butter
  • 2 cups gochujang sauce (prepared from scratch or store-bought sauce, not paste)
  • Sesame seeds, for garnish

Instructions

  1. 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.
  2. 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.
  3. Prepare Egg Mixture: In another bowl, whisk together the beaten eggs and almond milk until fully combined.
  4. 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.
  5. Mix Dry Coating: In a small bowl or plate, mix the cornstarch and flour together to create the initial dusting mixture.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://hotsavors.com/gochujang-chicken-tenders-recipe/