Gochujang Chicken Tenders Dinner

sweet & spicy

Gochujang Chicken Tenders Dinner

I made these chicken tenders using leftover ramen egg marinade I made for the week. This marinade works great for both soft-boiled eggs and chicken, so I prepped both at the start of the week. If you're marinating the chicken, I recommend cooking it within two days to avoid it becoming too salty.

For the coating, I went with a potato starch crust, similar to chicken karaage. It’s lighter, crispier, and happens to be gluten-free, which worked out since I wasn’t eating gluten this week.

I paired these gochujang chicken tenders with steamed rice, ramen eggs, and bean sprouts that I prepped ahead of time. Let’s make it!\

Notes

• Marinade efficiency – This marinade works for both eggs and chicken! Store it in the fridge for up to a month for future use.

• Marination time – Don’t exceed 48 hours with the chicken, or it may become too salty.

• Extra crispiness – Double-frying makes the tenders even crunchier. If you’re short on time, a single fry is still great.

• Oil temperature control – Keep the oil at 350°F for crispy chicken. If the oil is too low, the chicken will be greasy; if too hot, the coating might burn before the inside is cooked.

• Spice level – Adjust the gochujang to taste. Add more for heat, or reduce for a milder sauce.

Recipe

Soy Sauce Marinade (For Eggs and Chicken)