Honey Ginger Korean Fried Chicken

Servings: 0

1 lb. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, BROILER TENDERLOINS, SELECT SIZE, FRESH, SMALL BIRD, CVP
1 c. rice flour or potato flour
1/2 c. cornstarch
1/2 tsp. salt
1 c. water
1/2 c. soy sauce
1/4 c. mirin, dry white wine (or rice vinegar)
1/4 c. honey
4 cloves garlic — minced
1 tbsp. fresh ginger — grated
1-3 tsp. Gochujang (Korean sweet chili paste) or other sweet chili paste
vegetable oil — for frying
steamed rice — for serving
Kimchi — for serving

In a large bowl, whisk together the rice flour, cornstarch and salt. Whisk in the water to make a batter.
In a large deep skillet or saucepan, heat enough oil to deep fry to 375°F. Dip the chicken tenders into the batter, letting the excess drain off. Carefully place the chicken tenders, a few at a time, into the hot oil and cook for 2 to 3 minutes until golden brown. Turn the chicken tenders and continue cooking for 2 to 3 minutes until crispy and cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer to a wire rack.
In a small saucepan, combine the soy sauce, mirin, honey, garlic, ginger and Gochujang to taste and boil until slightly reduced and syrupy, about 5 minutes.
Brush the fried chicken tenders with the soy chili sauce. Serve with the remaining soy chili sauce, steamed rice and kimchi if desired.