Crispy Gochujang Chicken
Ingredients
- 1 1 chicken breasts .
- 1 teaspoon 1 teaspoon kosher saltfreshly ground pepper and to taste
- 1/2 1/2 flour
- 21/2 tablespoon 1/2 tablespoon gochujang sauce eggs +
- 2 2 panko
- avocado oil spray
- 4 tablespoons 4 tablespoons butter
- 1 grated garlic clove
- 1 1/2 tablespoons 1 1/2 tablespoons gochujang sauce (I use Bibigo brand)
- salt to taste
- Yum Yum sauce Yum Yum sauce for dipping (I will never complain about double sauce)
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Instructions
- Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.
- Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.
- Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.
- Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)
- Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce.
- Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!
Source
Original recipe: View Original
