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Korean Fried Chicken

Korean Fried Chicken
  • Prep 35 min
  • Total 35 min
  • Servings 6
This introduction to stovetop frying uses chicken tenders, so you can serve as-is for a crispy, crunchy appetizer or with kimchi-topped rice for a real Korean fried chicken dinner.
Updated January 20, 2017

Ingredients

Sauce

  • 1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce (from 12-oz bottle)
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil

Chicken

  • 3/4 cup Gold Medal™ all-purpose flour
  • 1 egg
  • 2 tablespoons soy sauce
  • 1/4 cup cornstarch
  • 1 tablespoon ground ginger
  • 1 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 2 packages (14 oz each) unbreaded chicken tenders
  • 2 cups vegetable oil
  • 1 tablespoon sesame seed

Steps

  • 1
    In small bowl, mix Sauce ingredients. Place half of the sauce in a small serving bowl for dipping; set aside.
  • 2
    Line cookie sheet with paper towels. Place 1/4 cup of the flour in medium bowl. In small bowl, beat egg and 2 tablespoons soy sauce. In large bowl, stir together remaining 1/2 cup flour, the cornstarch, ginger, garlic powder and salt.
  • 3
    Add chicken tenders to medium bowl with flour, and toss to coat; shake off excess flour. Add chicken to egg mixture, then add to flour and cornstarch mixture; toss to coat. Discard any remaining breading ingredients.
  • 4
    In 12-inch skillet, heat vegetable oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in two batches in oil 5 to 7 minutes, turning once, until chicken is no longer pink in center. Transfer chicken to cookie sheet.
  • 5
    While chicken is still hot, brush tops with remaining sauce. Immediately sprinkle with sesame seed. Serve with reserved sauce for dipping.

  • For best results, allow oil to get hot again between batches.
  • Need a little green? Traditional Korean fried chicken is often topped with thinly sliced green onions. If desired, sprinkle some on the chicken after brushing with the sauce.

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
820mg
34%
Potassium
340mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
7%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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