Korean Fried Chicken

Ingredients

Sauce

1/2

cup  sweet & spicy BBQ sauce (from 12-oz bottle)

1

tablespoon soy sauce

1

tablespoon toasted sesame oil

Chicken

3/4

cup  all-purpose flour

1

egg

2

tablespoons soy sauce

1/4

cup cornstarch

1

tablespoon ground ginger

1

tablespoon garlic powder

1/4

teaspoon salt

2

packages (14 oz each) unbreaded chicken tenders

2

cups vegetable oil

1

tablespoon sesame seed

Steps

• 1

  In small bowl, mix Sauce ingredients. Place half of the sauce in a small serving bowl for dipping; set aside.
• 2

  Line cookie sheet with paper towels. Place 1/4 cup of the flour in medium bowl. In small bowl, beat egg and 2 tablespoons soy sauce. In large bowl, stir together remaining 1/2 cup flour, the cornstarch, ginger, garlic powder and salt.
• 3

  Add chicken tenders to medium bowl with flour, and toss to coat; shake off excess flour. Add chicken to egg mixture, then add to flour and cornstarch mixture; toss to coat. Discard any remaining breading ingredients.
• 4

  In 12-inch skillet, heat vegetable oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in two batches in oil 5 to 7 minutes, turning once, until chicken is no longer pink in center. Transfer chicken to cookie sheet.
• 5

  While chicken is still hot, brush tops with remaining sauce. Immediately sprinkle with sesame seed. Serve with reserved sauce for dipping.