Korean Fried Chicken Strips

There’s something exceptionally satisfying about the crunch of Korean Fried Chicken Strips paired with a tangy sauce that just hits the spot. I still remember the first time I tried this dish at a bustling street fair. The aroma of fried chicken filled the air, and my mouth watered in anticipation. When I took that first bite, the crispy exterior gave way to succulent strips of chicken, and the flavors exploded in my mouth. Ever since then, I’ve been on a mission to recreate that crispy perfection at home. The best part? It’s easier than you think! Whether it’s for a casual weeknight dinner or a lively get-together with friends, these Korean Fried Chicken Strips will steal the show. You won’t be able to resist making them again and again!

Essential Ingredients for Korean Fried Chicken Strips

The beauty of these ingredients lies in their harmony. Each one plays a vital role in creating the perfect Korean Fried Chicken Strips. The combination of chicken, aromatic spices, and savory sauces brings this dish to life.

• 2 pounds chicken strips: Boneless and skinless, cut into 1-inch thick strips for quick cooking.
• 2 eggs: Essential for binding the flour and enhancing flavor.
• 2 tablespoons cilantro: Minced, adds fresh notes to the dish.
• 2 tablespoons Korean chili paste: Provides that signature spicy kick.
• 1 tablespoon garlic: Minced, for aromatic depth.
• 1 tablespoon ginger: Minced, adds warmth and zest.
• 1 tablespoon soy sauce: A key ingredient for umami flavor.
• 1/2 teaspoon salt: Enhances all the flavors.
• 2 cups all-purpose flour: For coating, ensuring a crispy texture.
• 1 teaspoon salt: Additional seasoning for the flour.
• 1/4 cup ketchup: Adds a sweet and tangy element to the sauce.
• 2 tablespoons soy sauce: More flavor for the sauce.
• 1/4 cup light brown sugar: Balances the heat with sweetness.
• 3 tablespoons Korean Chili Sauce: For a punchy finish.
• 1/4 cup honey: Sweetens the dish and creates a glossy finish.
• 3 cups soybean oil: For frying, with a high smoke point.
• 2 tablespoons cilantro: Chopped, for garnish.
• 2 scallions: Chopped, adds a crunchy texture.
• 1 lime: Sliced, for serving.
• 1/4 cup green chilies: Adds freshness and heat.

How to Cook Korean Fried Chicken Strips

Cooking Korean Fried Chicken Strips is a delightful experience, as the aromas fill your kitchen and anticipation builds for that first crispy bite. Follow these simple steps, and you’ll be indulging in your own crispy masterpiece in no time!

1. Start by preparing the chicken marinade. In a wide bowl, mix together the Korean chili paste, soy sauce, garlic, ginger, honey, and cilantro. The blend of these ingredients creates a delicious marinade that infuses the chicken with flavor. Once combined, add the chicken strips to the bowl, ensuring they’re coated well. Let them marinate for at least 30 minutes, or if time allows, up to 4 hours for deeper flavor absorption.
2. While the chicken is marinating, season the flour with the salt in a separate bowl. This step ensures every bite is seasoned perfectly, providing a flavorful crunch.
3. Next, prepare the eggs by whisking them in a bowl. This mixture will help the flour adhere to the chicken.
4. Once the chicken has marinated, take each strip and gently coat it in the seasoned flour. Be sure to shake off any excess flour before moving on to the egg wash. This will help achieve a light, crispy crust.
5. Now, dip the floured chicken into the egg mixture, ensuring it’s thoroughly coated. Allow any excess egg to drip off, then return the chicken to the flour mixture for a second coat. This double coating is key to achieving that satisfying crunch.
6. Repeat this process until all chicken strips are coated. The more flour you apply, the crispier your fried chicken will be!
7. In a large deep skillet, heat the soybean oil over medium-high heat until it reaches 373 degrees Fahrenheit. You can test the oil’s readiness by dropping in a pinch of flour; if it bubbles and floats, it’s ready for frying.
8. Carefully add the chicken strips to the hot oil, being cautious not to overcrowd the pan. Fry in batches of 4 to 6 strips at a time, depending on the size of your skillet. Fry for about 6 minutes, turning occasionally until the chicken turns a golden brown color. You’ll know they’re done when they are crisp and cooked through.
9. Once fried, remove the chicken and place it on a plate lined with paper towels to absorb excess oil. This step keeps them crispy and prevents them from getting soggy.
10. While the chicken is cooling, prepare the sauce. In a bowl, mix together the remaining ketchup, soy sauce, light brown sugar, and Korean chili sauce. This sauce will add a delicious kick to your fried strips!
11. To serve, arrange the crispy Korean Fried Chicken Strips on a platter. Drizzle half of the sauce over the top and toss lightly to coat. Garnish with chopped cilantro and scallions. Serve the remaining sauce on the side for dipping.
12. Enjoy your homemade Korean Fried Chicken Strips with a slice of lime for an extra burst of flavor!

Expert Tips about Korean Fried Chicken Strips

Cooking Korean Fried Chicken Strips can be an enjoyable and delicious experience. Here are some expert tips to help you perfect your technique!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to keep them crunchy.
• Freezing: You can freeze the coated chicken strips before frying. Lay them out on a baking sheet until frozen and then transfer them to a baggie. Fry from frozen, adding a few extra minutes cooking time.
• Pairing: These strips pair wonderfully with a side of rice, a fresh salad, or even some stir-fried veggies.
• Adjust Spiciness: Feel free to adjust the amount of Korean chili paste in the marinade and sauce to suit your heat preference.
• Serving Sauce: You can serve the sauce on the side or drizzle it over the chicken right before serving for a more vibrant presentation.

Serving Suggestions

When it comes to serving Korean Fried Chicken Strips, the options are endless!

• With Rice: Serve these crispy strips over a bed of fluffy rice for a satisfying meal.
• As Appetizers: They make a fantastic appetizer for parties, served with a variety of dipping sauces.
• Garnishes: Add fresh cilantro and scallions for a pop of color and flavor.
• For Gatherings: These strips are perfect for game-day snacks, family gatherings, or a movie night with friends.
• Seasonal Pairings: Enjoy with a refreshing cucumber salad in the summer or warm roasted veggies in the colder months.
• Leftover Magic: Use leftover Korean Fried Chicken Strips in wraps or salads the next day for a quick and delicious meal.

FAQ

Conclusion

In summary, Korean Fried Chicken Strips offer a delightful combination of crispy texture and bold flavors that are sure to please any crowd. The steps to make them are straightforward, making them an excellent choice for both novice and experienced cooks. I encourage you to give this recipe a try; it’s perfect for casual meals or entertaining guests. You won’t regret whipping up a batch of these delicious strips, and I guarantee they’ll become a new favorite in your household!

Korean Fried Chicken Strips

The ultimate comfort food for any gathering! These Korean Fried Chicken Strips are crispy, flavorful, and perfect for satisfying your cravings. Marinated and fried to perfection, they are an easy weeknight dinner option that will impress your friends. Make them tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Korean

Servings 6 servings

Calories 450 kcal

Equipment

• Skillet
• Mixing Bowl
• Frying Pan
• Chef's Knife

Ingredients

  

• 2 pounds chicken strips Boneless and skinless, cut into 1-inch thick strips.
• 2 eggs
• 2 tablespoons cilantro Minced.
• 2 tablespoons Korean chili paste
• 1 tablespoon garlic Minced.
• 1 tablespoon ginger Minced.
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon salt For seasoning the flour.
• 1/4 cup ketchup For the sauce.
• 2 tablespoons soy sauce For the sauce.
• 1/4 cup light brown sugar For the sauce.
• 3 tablespoons Korean Chili Sauce For the sauce.
• 2 tablespoons cilantro For garnish.
• 1 cup cilantro Chopped for garnish.
• 1/4 cup green chilies Adds freshness and heat.
• 3 cups soybean oil For frying.

Instructions

 

• 1. Start by preparing the chicken marinade. In a wide bowl, mix together the Korean chili paste, soy sauce, garlic, ginger, honey, and cilantro. Add the chicken strips and let them marinate for at least 30 minutes.
• 2. In a separate bowl, season the flour with salt. This will ensure that your chicken is well-seasoned.
• 3. Prepare the eggs by whisking them in a separate bowl.
• 4. Coat the marinated chicken strips in the seasoned flour, shaking off excess flour before dipping into the egg mixture.
• 5. Dip the floured chicken into the egg mixture, allowing excess egg to drip off, then return it to the flour for a second coating.
• 6. Repeat until all chicken strips are coated.
• 7. Heat the soybean oil in a large skillet over medium-high heat until it reaches 373 degrees Fahrenheit.
• 8. Fry the chicken strips in batches, ensuring not to overcrowd the pan, for about 6 minutes until golden brown.
• 9. Remove the fried chicken and place it on paper towels to drain excess oil.
• 10. In a bowl, mix together the ketchup, soy sauce, light brown sugar, and Korean chili sauce to make the dipping sauce.
• 11. Serve the fried chicken with the sauce drizzled on top and garnished with cilantro and scallions.
• 12. Enjoy your crispy Korean Fried Chicken Strips!

Notes

• Tip 1: Use chicken strips because they marinate and cook faster.
• Tip 2: Make the sauce ahead of time, up to one week, and keep it in an airtight container in your fridge until ready to use.
• Tip 3: Pick soybean oil for your cooking, baking, and frying! It’s sustainably grown, loaded with omega-3, has a high smoke point and is neutral tasting.
• Tip 4: Season the eggs when you’re coating the chicken. This adds so MUCH flavor!
• Tip 5: To prepare the fried chicken in advance, finish coating the chicken strips entirely and then freeze the strips on a baking sheet lined with parchment paper in a single layer.
• Tip 6: Once frozen place them in a baggie. Fry the strips frozen but add 2-3 minutes extra frying time.
• Tip 7: Add extra spice to your sauce or marinade to suit your taste.
• Tip 8: Leftover Korean fried chicken makes a great dish with rice and extra sauce or served with stir fried noodles and veggies.

Keyword crispy fried chicken, easy Korean recipe, fried chicken with sauce, Korean chicken strips

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.