|1||lb PERDUE® Fresh Boneless Skinless Chicken Breast Tenderloins|
|1||cup rice flour or potato flour|
|1/2||cup soy sauce|
|1/4||cup mirin, dry white wine or rice vinegar|
|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 strips into the batter, letting the excess drain off. Carefully place the chicken strips, a few at a time, into the hot oil and cook for 2 to 3 minutes until golden brown. Turn the chicken strips 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 strips with the soy chili sauce. Serve with the remaining soy chili sauce, steamed rice and kimchi if desired.
Mirin is a Japanese sweet rice wine with mild acidity. Gochujang is a savory, spicy, sweet chili paste used as a condiment and flavoring in Korean dishes. You can find it in most Asian grocery stores. Kimchi is a traditional Korean side dish of cabbage and vegetables. You can find this in the produce section of most grocery stores. This batter is also gluten free because it uses rice flour and cornstarch. Use gluten free soy sauce for a totally gluten-free meal. You can use a wooden spoon to tell when your oil is hot enough to fry without a thermometer. Use it to touch the bottom of the skillet; bubbles will form around the handle.