Spicy Korean Fried Chicken with Gochujang Sauce

Ingredients

• 0.33 cups milk
• 1 egg
• 1 pound chicken breast tenderloins
• 0.25 cups all-purpose flour
• 0.25 cups potato starch
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• vegetable oil for frying
• 0.25 cups honey
• 0.25 cups brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons gochujang , Korean hot pepper paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons red pepper flakes
• 1 teaspoon ground ginger

Instructions

1. 1

   Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.

2. 2

   Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.

3. 3

   Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).

4. 4

   Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.

5. 5

   Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.

6. 6

   Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.