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!
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.