Tuesday, June 20, 2017
KOREAN SPICY CHICKEN TENDERS ENJOY DAN:
KOREAN SPICY CHICKEN TENDERS by CHEF DAN:
Chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
1-2-tablespoons Korean chili paste (gochugaru)
1 teaspoon chili powder
1 tablespoon EACH sesame oil, and mirin
2 tablespoons soy sauce
2 garlic cloves, minced
1 thumb-size fresh ginger, minced
Salt to taste
DIRECTIONS: (PREHEAT OVEN TO 400 F)
1. Combine all ingredients in a marinade bowl, whisk it to make sure the gochujang is completely dissolved.
2. Marinade in the refrigerator for at least 2 hours.
3. Remove chicken from the marinade and shake off milk.
4. Place on a wire rack and place on baking sheet.
5. Bake for 20 minutes.
ENJOY DAN: SING SONGS AND PLANT SEEDS!!