Poke chicken strips all over with fork and sprinkle with salt. Place in a container to refrigerate for at least 4 hours or overnight.
Pour half of the vegetable oil in a large skillet and bring to medium-high heat.
In a large bowl, whisk together flour, cornstarch, and water to form a thin batter. Place half of the chicken in batter and coat. Shake off excess back into bowl. Repeat with remaining chicken.
In two batches, place chicken strips into the skillet and cook for about 3 minutes, turning occasionally. Transfer cooked chicken to a baking sheet to rest. Repeat with second batch.
Pour remaining vegetable oil into the skillet and increase heat to high.
Pour entire bottle of BBQ sauce into a large mixing bowl. Set aside.
Return the first batch of chicken strips back to the skillet. Fry for 4 minutes, until golden brown and crispy. Transfer hot chicken to the BBQ sauce and coat evenly. Once coated, transfer back to the baking sheet. Repeat frying and sauce steps with the second batch.
When ready to serve, top chicken with sliced scallions and enjoy!
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Korean Fried Chicken Strips
Serves 10
Ingredients:
3 lb chicken breast, cut into strips
Salt, to taste
1 cup flour
3 tablespoons cornstarch
1 cup water
1 bottle vegetable oil, 48 oz.
1 bunch fresh scallions, sliced
1 bottle Korean BBQ sauce, 14 oz.
Directions:
Poke chicken strips all over with fork and sprinkle with salt. Place in a container to refrigerate for at least 4 hours or overnight.
Pour half of the vegetable oil in a large skillet and bring to medium-high heat.
In a large bowl, whisk together flour, cornstarch, and water to form a thin batter. Place half of the chicken in batter and coat. Shake off excess back into bowl. Repeat with remaining chicken.
In two batches, place chicken strips into the skillet and cook for about 3 minutes, turning occasionally. Transfer cooked chicken to a baking sheet to rest. Repeat with second batch.
Pour remaining vegetable oil into the skillet and increase heat to high.
Pour entire bottle of BBQ sauce into a large mixing bowl. Set aside.
Return the first batch of chicken strips back to the skillet. Fry for 4 minutes, until golden brown and crispy. Transfer hot chicken to the BBQ sauce and coat evenly. Once coated, transfer back to the baking sheet. Repeat frying and sauce steps with the second batch.
When ready to serve, top chicken with sliced scallions and enjoy!
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