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Export 21 ingredients for grocery delivery
Step 1
In a medium bowl, combine chicken, buttermilk, salt, pepper, and garlic powder. Toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 1 day ahead).
Step 2
In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.
Step 3
Heat a large pot of oil over medium-high heat. After a few minutes, flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready. Reduce heat to low before frying.
Step 4
Remove chicken tenders (one at a time) from buttermilk, shaking off excess liquid. Dip in flour mixture, pressing to coat evenly. Shake off excess flour from each chicken tender; set aside. Repeat with remaining pieces.
Step 5
Carefully drop 4-5 tenders at a time into the hot oil. Fry about 4-5 minutes, until golden brown and fully cooked.
Step 6
Use tongs to remove chicken from oil. Place on paper towel-lined, oven-safe plate to drain.
Step 7
Place plate in a 200-degree oven to keep warm, while you cook remaining chicken tenders.
Step 8
In a small saucepan, whisk brown sugar, soy sauce, gochujang, honey, vegetable oil, sesame oil, ginger, crushed red pepper flakes, and minced garlic. Bring to a boil, then simmer for 5 minutes, until thickened.
Step 9
Once chicken is ready, brush sauce generously over each piece.
Step 10
Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.
Step 11
Enjoy!
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