Korean Fried Chicken Strips with Gochujang Aioli
Who doesn't love fried chicken? These crispy deep-fried tenderloins are marinated in a spicy sauce, adding to their incredible taste, served with a tangy homemade gochujang aioli. We used Chung Jung One's Gochujang Korean Chili Sauce, for a real authentic flavour. Trust us, you will not be sorry!
Ingredients
Cooking Instructions
step 1
To make the marinade, combine the Soy Sauce (4 Tbsp), Fresh Cilantro (4 Tbsp), Garlic (4 cloves), Sambal (3 Tbsp), juice from Lime (1) and Fresh Ginger (1 tsp) in a high-speed blender.
step 2
Blend on high until it comes together completely.
step 3
In a bowl combine the marinade and Chicken Tenders (1.1 lb). Cover and marinate in the fridge for up to an hour or overnight.
step 4
In a bowl combine the All-Purpose Flour (4 cups), Ground White Pepper (2 tsp), and Salt (1 tsp).
step 5
In another bowl, add the Buttermilk (1 cup).
step 6
Working in batches of three, remove the tenderloins from the bowl and let excess marinade drip off. Dredge in the flour mixture, shaking off any excess.
step 7
Dip into the buttermilk and let any excess drip off.
step 8
Dredge for a second time in the flour mixture, shaking off any excess.
step 9
Repeat until all of the tenderloins and set aside.
step 10
Heat the Cooking Oil (as needed) in a large pot until it reaches 180 degrees C (350 degrees F).
step 11
Working in batches of three, carefully add the coated tenderloins and deep fry until cooked through, around 4 minutes.
step 12
Remove from the oil and allow to drain on a cooling wire. Repeat until all the tenderloins are cooked.
step 13
Slice 1/4 inch off of each end of a Limes (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 14
For the Gochujang Aioli, combine the yolks of the Eggland's Best Classic Eggs (2), White Wine Vinegar (2 Tbsp) in a high-speed blender and blend on high until combined.
step 15
With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the aioli emulsifies.
step 16
Add the Dijon Mustard (2 tsp), the juice from Lemon (1), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
step 17
Season to taste with salt. Store in a covered bowl in the refrigerator until needed.
step 18
Arrange on a platter with Homemade Gochujang Aioli and a lime wedge.
