Crispy High Protein Korean Chicken Tenders
Directions
- 1Slice chicken into six strips. Add seasonings and mix well to coat.
- 2Slice chicken into six strips. Add seasonings and mix well to coat.
- 3Slice chicken into six strips. Add seasonings and mix well to coat.
- 4In a bowl, add self-raising flour, potato starch, and more seasonings. Mix it up.
- 5In a bowl, add self-raising flour, potato starch, and more seasonings. Mix it up.
- 6In a bowl, add self-raising flour, potato starch, and more seasonings. Mix it up.
- 7Take half a cup of that flour mixture and add it to another bowl with some sparkling water.
- 8Take half a cup of that flour mixture and add it to another bowl with some sparkling water.
- 9Take half a cup of that flour mixture and add it to another bowl with some sparkling water.
- 10Add a little bit to your flour, mix it up.
- 11Add a little bit to your flour, mix it up.
- 12Add a little bit to your flour, mix it up.
- 13Dunk chicken breast into the flour mixture, shake off the excess, then into the wet mixture, and finally back into the flour.
- 14Dunk chicken breast into the flour mixture, shake off the excess, then into the wet mixture, and finally back into the flour.
- 15Dunk chicken breast into the flour mixture, shake off the excess, then into the wet mixture, and finally back into the flour.
- 16Set them on a rack, give them a good spray, and air fry with these settings (180°C/375°F | 25 mins). Flip them halfway and respray.
- 17Set them on a rack, give them a good spray, and air fry with these settings (180°C/375°F | 25 mins). Flip them halfway and respray.
- 18Set them on a rack, give them a good spray, and air fry with these settings (180°C/375°F | 25 mins). Flip them halfway and respray.
- 19For the Korean glaze, mix soy sauce, water, low sugar ketchup, gochujang, honey, and brown stevia. Bring it to a bubble, then stir on low heat until it thickens up.
- 20For the Korean glaze, mix soy sauce, water, low sugar ketchup, gochujang, honey, and brown stevia. Bring it to a bubble, then stir on low heat until it thickens up.
- 21For the Korean glaze, mix soy sauce, water, low sugar ketchup, gochujang, honey, and brown stevia. Bring it to a bubble, then stir on low heat until it thickens up.
- 22Once your chicken is nice and crispy, coat it in that Korean glaze.
- 23Once your chicken is nice and crispy, coat it in that Korean glaze.
- 24Once your chicken is nice and crispy, coat it in that Korean glaze.
Ingredients
- 500 g chicken breast
- 500 g chicken breast
- 500 g chicken breast
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp white pepper
- 1 tsp white pepper
- 0.5 tsp cayenne
- 0.5 tsp cayenne
- 0.5 tsp cayenne
- 0.5 tsp ginger
- 0.5 tsp ginger
- 0.5 tsp ginger
- 120 g self-raising flour
- 120 g self-raising flour
- 120 g self-raising flour
- 60 g potato starch
- 60 g potato starch
- 60 g potato starch
- 0.5 same seasonings as the chicken
- 0.5 same seasonings as the chicken
- 0.5 same seasonings as the chicken
- 0.5 cup flour mixture
- 0.5 cup flour mixture
- 0.5 cup flour mixture
- 0.5 cup sparkling water
- 0.5 cup sparkling water
- 0.5 cup sparkling water
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 60 ml water
- 60 ml water
- 60 ml water
- 45 g low sugar ketchup
- 45 g low sugar ketchup
- 45 g low sugar ketchup
- 2 tbsp gochujang chilli paste
- 2 tbsp gochujang chilli paste
- 2 tbsp gochujang chilli paste
- 30 g honey
- 30 g honey
- 30 g honey
- 1 tbsp brown stevia
- 1 tbsp brown stevia
- 1 tbsp brown stevia
- 1 green onions
- 1 green onions
- 1 green onions
Equipment
frying panbowlspoonforkair fryercooking spray