Crispy Gochujang Chicken

• . chicken breasts↗1 lb
• kosher salt and freshly ground pepper to taste1 teaspoon
• flour↗0.5 cup
• eggs + 1/2 tablespoon gochujang sauce2
• panko↗2 cup
• avocado oil spray↗
• butter↗4 tablespoon
• clove grated garlic1
• gochujang sauce (I use Bibigo brand)↗1.5 tablespoon
• salt to taste↗
• Yum Yum sauce for dipping (I will never complain about double sauce)↗

Step-by-step instructions

1. 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. 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. 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. 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. 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. 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!