Spicy Korean Chicken Tenders
Gochujang brings fermented heat to these Korean-style chicken tenders. On the side, a creamy aioli finished with gochugaru lets you add a final layer of spice.
Nutritional facts
Protein
43g
Carbs
62g
Calories
650kcal
Fat
24g
Ingredients
Chicken Breast, Panko Breadcrumbs, Egg, All Purpose Flour, Buttermilk, Mayonnaise, Gochujang Paste, Lemon Juice, Gochugaru, Canola Oil, Garlic Powder, Sesame Oil, Light Soy Sauce, Kosher Salt, Onion Powder
Contains milk, eggs, wheat, soybeans, sesame seeds.
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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