Crispy crunchy chicken with a gochujang butter sauce! My husband LOVES this (and me too) and we leave some pieces plain for our kids! Everybody wins!
Crispy Chicken
- 1 lb. chicken breasts
- 1 teaspoon kosher salt and freshly ground pepper to taste
- 1/2 cup flour
- 2 eggs + 1/2 tablespoon gochujang sauce
- 2 cups panko
- avocado oil spray
Gochujang Butter
- 4 tablespoons butter
- 1 clove grated garlic
- 1 1/2 tablespoons gochujang sauce (I use Bibigo brand)
- salt to taste
Extras
- storebought Yum Yum sauce for dipping (I will never complain about double sauce)
Instructions
1. Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.
2. Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.
3. Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.
4. Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)
5. Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce..
6. Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!
