Korean-Style Chicken Tenders
These golden, crisp chicken tenders are a flavor deep dive into Korean street food. Marinated in a punchy gochujang-soy sauce blend, dredged in a mix of corn and potato starch, and fried until perfectly golden, they pack a gentle heat and serious crunch. On the side ia Chef Suh's original "GGS" aioli—an umami-rich dipping sauce layered with soy, sesame, garlic, honey, lime, and Kewpie mayo. Chef Suh’s creation walks the line between comforting and craveable, with just enough zing to keep you coming back.
Nutritional facts
Protein
34g
Carbs
13g
Calories
580kcal
Fat
40g
Ingredients
Chicken Breast, Kewpie Mayonnaise, Canola Oil, Light Soy Sauce, Egg, Honey, Corn Starch, Potato Starch, Gochujang Paste, Sesame Oil, Garlic, Rice Wine, Toasted Sesame Oil, Gochugaru, Ginger, Fish Sauce, Lime Juice, Onion Powder, Garlic Powder, Gochugaru, Baking Soda, Kosher Salt, Black Pepper, Green Onion
Contains eggs, fish, wheat, soybeans, sesame seeds.
Reviews
4.2
Based on 191 reviews
Jessica · 05/11/26
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About Paul Suh
Paul Suh is a Korean-American chef with over 15 years of culinary experience, specializing in bold and innovative Asian fusion cuisine. Based in Austin, Texas, Paul honed his skills under Thai, Chinese, and American chefs, gaining expertise in blending traditional techniques with modern flavors.
Paul Suh’s career highlights include working at some of Austin’s most renowned establishments, such as Uchiko, South Congress Hotel, and Old Thousand, where he refined his craft and developed a deep appreciation for diverse culinary styles. He also successfully operated a meal prep business in Las Vegas for seven years, focusing on health-conscious and flavorful meals.
In addition to his culinary expertise, Paul values health and wellness. As someone who fasts, stays in shape, and maintains an active lifestyle through regular gym sessions, he brings a unique perspective to crafting balanced and nutritious dishes. Now part of CookUnity, Paul is excited to share his passion for vibrant, globally inspired cuisine with a wider audience.
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