KOREAN SPICY CHICKEN TENDERS ENJOY DAN:

                KOREAN SPICY CHICKEN TENDERS by CHEF DAN:

Seves 4 

INGREDIENTS:

Chicken breasts (cut into 15 tenders)

MARINADE:

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!!