Crispy Fried Chicken Tenderloin with Sweet and Tangy Soy Glaze
Perfectly Crispy Fried Chicken Tenderloin Paired with a Delicious Soy Glaze
We’ve made a delightful fried chicken tenderloin dish using tender chicken tenderloins. It’s perfect as a snack or a side for drinks! If you’re making this for children, consider omitting the spicy Korean chili pepper and preparing the soy glaze without it. The combination of the tender chicken and the flavorful glaze is truly exceptional.
Main Ingredients- 300g Chicken Tenderloin
- 1/4 Onion (small amount)
- 1 Korean Green Chili (optional)
- 1 Crunchy Korean Pepper
- 1/2 cup Potato Starch or Corn Starch
- 1 cup Milk
- Generous amount of Cooking Oil (for frying)
Chicken Tenderloin Marinade- Pinch of Herb Salt
Sweet and Spicy Soy Glaze- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Lemon Juice (or Sugar)
- 2 Tbsp Oligodang (or Corn Syrup)
- 1 Tbsp Water
- 1/2 Tbsp Minced Garlic
- Pinch of Herb Salt
Sweet and Spicy Soy Glaze- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Lemon Juice (or Sugar)
- 2 Tbsp Oligodang (or Corn Syrup)
- 1 Tbsp Water
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Rinse the fresh chicken tenderloins lightly under running water and pat them dry. Then, soak them in 1 cup of milk for about 30 minutes. This process helps to remove any gamey odor and makes the chicken incredibly tender, resulting in a more succulent fried dish.
Step 2
Finely chop the Korean green chili (remove seeds for less heat) to add a touch of spiciness. Peel and thinly slice the onion.
Step 3
Trim the stem of the crunchy Korean pepper, wash it thoroughly, and slice it into thin rounds, about 0.5 cm thick. These add a lovely crisp texture and visual appeal.
Step 4
In a bowl, combine all the soy glaze ingredients: 2 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp lemon juice, 2 Tbsp oligodang, 1 Tbsp water, and 1/2 Tbsp minced garlic. Whisk until the sugar is dissolved to create a delicious glaze. Mix in the prepared sliced onion, green chili, and crunchy pepper for a flavorful dipping sauce.
Step 5
Drain the milk-soaked chicken tenderloins thoroughly using a sieve and pat them completely dry with paper towels. Ensuring the chicken is dry is crucial to prevent oil splattering during frying. Season both sides of the chicken with a pinch of herb salt.
Step 6
Cut the chicken tenderloins in half if desired for bite-sized pieces (this step is optional). Generously coat the chicken pieces with starch (1/2 cup), shaking off any excess. Let the coated chicken sit for about 5 minutes. This allows the starch to adhere better and creates a crispier coating when fried.
Step 7
Heat a generous amount of cooking oil in a deep pan or pot to about 170-180°C (340-350°F). You can test the oil temperature by dropping a small piece of starch-coated chicken; it should sizzle and float up immediately. Carefully add the starch-coated chicken pieces one by one, frying until golden brown. Avoid overcrowding the pan; fry in batches to maintain the oil temperature and ensure crispiness.
Step 8
Once fried to a golden brown, remove the chicken from the oil and place it on a wire rack to drain excess oil. For an extra crispy texture, you can double-fry the chicken. Let it cool slightly after the first fry, then fry it again briefly just before serving. This second fry is the secret to achieving that perfect ‘crispy outside, tender inside’ texture.
Step 9
Arrange the perfectly fried chicken tenderloins attractively on a serving plate. Your delicious main dish is now ready!
Step 10
Serve the prepared sweet and tangy soy glaze on the side for dipping, or drizzle it over the fried chicken. Enjoy it according to your preference! Pairing it with the spicy chili and fresh vegetables can cut through the richness and enhance the overall flavor experience.
