- Canola oil, for frying
- 5 cloves garlic 1-1⁄2″ piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. Korean barbeque sauce
- 1-1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 1 lb. chicken tenders
- Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
- Chop garlic and ginger in a food processor.
- Add soy, Korean barbeque sauce, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
- Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.
- Working in 3 batches, fry chicken until golden, 6–8 minutes.
- Drain on paper towels.
- Return oil to 350˚.
- Fry chicken until crisp, 6–8 minutes more.
- Drain again.
- Toss chicken in sauce.
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This looks amazing! I'll be saving this. We love Korean food around here!
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