Delicious Gochujang Chicken Tenders

4 from 4 votes

Delicious Gochujang Chicken Tenders

Crispy, juicy Delicious Gochujang Chicken Tenders coated in a sweet + spicy Korean glaze. Easy to bake, air-fry, or pan-fry. Ready in under 30 minutes.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Main Course

Keyword: air-fryer, appetizer, baked, chicken, chicken breasts, chicken tenders, easy, gluten-free, korean, spicy, sticky, sweet, weeknight meals

Servings: servings

Calories: 229kcal

Author: Shanika

Ingredients

CHICKEN TENDERS:

2 lbs. organic chicken breast, cut into strips
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
2 tsps smoked paprika, optional
2 tsps sea salt
2 large eggs, beaten
¼ cup Almond milk (You can also use whole milk or your fave plant-based milk, if desired)
¼ cup organic all-purpose flour
¼ cup cornstarch
2 cups organic cornflakes, crushed
1 cup breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)

SAUCE:

2 Tbsps unsalted butter
2 cups Gochujang sauce (Please note that this is NOT the paste, but the actual sauce that you make from scratch using my Gochujang Sauce recipe!)
Sesame seeds, for garnish

US Customary - Metric

Instructions

TO MAKE THE CHICKEN TENDERS:

Preheat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
In a large bowl, add the chicken strips and 1 teaspoon of EACH: On Everything All-Purpose Blend, smoked paprika, and salt, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.
In the bowl of the beaten egg and add the milk and whisk together until combined.

TO MAKE THE BREADED COATING:

In a separate large bowl, add the crushed corn flakes, breadcrumbs, and remaining 1 teaspoon of On Everything All-Purpose Blend, smoked paprika, and salt, stirring them together until combined.
In a separate bowl or plate, mix together the cornstarch and flour.

ASSEMBLE + BAKE:

Now, dip one chicken strip (tender) into the flour followed by the egg mixture (shaking off any excess) and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken strip (tender) side by side onto the baking sheet (about an inch apart). Repeat until all chicken tenders are coated.
Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through.

TO MAKE THE SAUCE:

In a medium skillet (10-inch) over medium-high heat, add the butter and let it melt. Then add in the Gochujang sauce and bring it to a boil. Reduce heat to low-medium and let everything simmer for another 2-3 minutes or so, stirring occasionally. Add in the crispy chicken tenders and lightly toss them until coated.
Garnish wings with sesame seeds.
To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served atop a salad, sandwich, taco, pizza, etc.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
COMMON Q+A'S: See FAQ section for all questions!
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken breasts, you can always use chicken tenderloins which are already pre-cut into strips.
GLUTEN-FREE + DAIRY-FREE OPTIONS: See FAQ section!
EGG SUBSTITUTE: If you'd prefer not to use eggs for "egg wash", you can always substitute with 1 tablespoon of dijon mustard or mayonnaise.
HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

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