Korean Chicken Strips with Spicy Cranberry Dipping Sauce

These crispy golden Korean Chicken Strips are pure flavour! Coated in sesame-speckled breadcrumbs and paired with a tangy cranberry–gochujang dipping sauce, they’re sweet, spicy, crunchy and incredibly moreish. Perfect as a sharing starter, snack, or a bold twist on chicken night.

Timings

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (approx. 180g each)

• 1 tsp salt

• 1 tsp onion powder

• 100g plain flour

• 2 large free-range eggs

• 100g panko breadcrumbs

• 2 tbsp white sesame seeds

• 2 tbsp black sesame seeds

• 3 spring onions, to serve

• 1 handful of fresh coriander, to serve

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For the Dipping Sauce

• 1 jar cranberry sauce

• 3 tbsp light soy sauce

• 1 lime, juiced

• 1 tsp Korean gochujang chilli paste

Method

1. Preheat the ovenPreheat your oven to 170°C.

2. Prepare the chickenSlice the chicken breasts into 1cm-thick strips. In a bowl, combine with the onion powder, salt, and flour. Mix to coat evenly.

3. Coat the chickenIn separate bowls, beat the eggs and combine breadcrumbs with the sesame seeds. Dip each piece of chicken first into egg, then coat completely in the breadcrumb mixture.

4. Pan-fry until goldenHeat 3–4 tablespoons of olive oil in a non-stick frying pan. Fry the coated chicken for 3–4 minutes per side, until golden and crisp.

5. Finish in the ovenTransfer to a baking tray and cook for a further 10 minutes to ensure the chicken is cooked through.

6. Make the dipping sauceIn a small saucepan, combine cranberry sauce, soy sauce, lime juice, and gochujang. Warm gently while stirring until smooth and glossy.

7. Serve and enjoyServe the chicken strips with the dipping sauce, sprinkled with sliced spring onion and fresh coriander.

   
   

   Notes / Chef’s Tips:

   • Double-dip for extra crunch: For an ultra-crispy coating, dip the chicken in egg and breadcrumbs twice before frying.

   • Oil temperature matters: If your oil isn’t hot enough, the chicken will absorb it and turn greasy — aim for around 180°C for perfect crispiness.

   • Make it milder or spicier: Adjust the gochujang to your taste — less for a gentle heat, more for a fiery kick.

   • Air fryer option: Lightly spray the coated chicken with oil and cook at 190°C for 15–18 minutes, flipping halfway through.

   • Serving idea: These strips are fantastic in wraps or rice bowls with a drizzle of the cranberry sauce and a sprinkle of sesame seeds.

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