KOREAN FRIED CHICKEN TENDERS

Serves: 6

For the sauce:

5 cloves garlic 1 1/2 -inch (4-cm) piece peeled ginger 1/3 cup (80 mL) less-sodium soy sauce 2 tsp (10 mL) sugar 1 tbsp (15 mL) Gochujang paste or Sriracha sauce, or to taste 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) toasted sesame oil 1 tbsp (15 mL) lemon juice

For the chicken:

1/3 cup (80 mL) all-purpose flour 1/3 cup (80 mL) rice flour (or an additional 1/3 cup all-purpose flour) 1 tsp (5 mL) kosher salt 1/2 tsp (2.5 mL) freshly ground black pepper 3 to 4 tbsp (45-60 mL) vegetable or canola oil, as needed 2 lbs (907 g) chicken tenders Hot cooked rice to serve

1. In a blender or a food processor, finely mince the garlic and ginger. Add the soy sauce, sugar, Gochujang or Sriracha, rice vinegar and sesame oil, and purée.

2. Heat the sauce in a small pot over medium heat for about 5 minutes until slightly thickened. Stir in the lemon juice and set aside.

3. In a shallow bowl, mix together the all-purpose flour, rice flour, salt and pepper. Line a plate with paper towels.

4. Heat 2 tbsp (30 mL) of the oil in a large skillet over mediumhigh heat.

5. Dredge the chicken tenders in the seasoned flour mixture in batches, and cook them for about 3 minutes on each side, until golden brown and cooked through. Make sure they have space between them in the pan so that they brown nicely.

6. Transfer them to the paper towel-lined plate when they are cooked, and repeat until all of the chicken is cooked.

7. Transfer the chicken to a platter and use a spoon to sprinkle some or all of the thick sauce over it, or serve the sauce on the side for dipping.

8. Serve with the rice and any remaining sauce.