Becky Excell’s gluten-free Korean-style fried chicken tenders recipe

Think super-crunchy fried chicken in a thick, sticky, sweet and spicy sauce. One bite and you’ll be hooked!

korean chicken tenders
Hannah Hughes

SERVES 3-4
TAKES 40 minutes

125g cornflour
1 tsp salt
600g chicken breast mini fillets
500ml vegetable oil
Handful of roasted peanuts, chopped (check gluten-free)
2 tbsp sesame seeds
Handful of spring onion greens, shredded (optional)

FOR THE SAUCE
60ml gluten-free soy sauce
150ml maple syrup
1 tsp dried chilli flakes
1 tsp minced ginger paste
1 tsp miso paste (ensure gluten-free)
1 tbsp tomato ketchup
1 tbsp rice wine vinegar
1 tbsp garlic-infused oil
1 tbsp cornflour
2 tbsp cold water

  1. In a large mixing bowl, mix your cornflour with the salt. Add your chicken fillets and toss until well coated, squeezing the chicken and compacting the flour to it as much as you can.
  2. Grab a large, heavy-based saucepan and pour in the vegetable oil until it is about 2.5cm deep. Place over a medium heat until the oil reaches 170C; test the temperature with a cooking thermometer. In 2 batches, carefully lower your coated chicken into the oil – it should sizzle nicely.
  3. Cook for around 5 minutes or until the crispy coating starts to turn golden – if your oil covers all your chicken, you shouldn’t need to turn it. Remove with a slotted spoon and transfer to a wire rack set over a baking tray to drain.
  4. Once all the chicken is done, refry in 2 batches in the oil for another 4-5 minutes. This is the key to making them super crunchy so don’t skip this bit. Remove and transfer back to the wire rack to drain once more.
  5. For the sauce, combine everything except the cornflour and water in a large wok. Bring to the boil and allow to simmer for 4-5 minutes. Mix the cornflour and water together in a small dish, drizzle into the wok and stir in immediately. Simmer until the sauce thickens.
  6. Finally, add the peanuts and crunchy fried chicken to the wok, mix until everything is well coated, sprinkle with sesame seeds and shredded spring onion then serve immediately.

Buy Becky’s book!

how to make anything gluten free
Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.