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1
Slice the chicken tenderloin into thin strips.
2
Place the chicken strips in a bowl and mix with about a quarter cup of milk to tenderize and reduce any chicken smell. Let it sit for at least 30 minutes.
3
While the chicken marinates, cook rice and prepare the yellow pickled radish by patting it dry and slicing it into thin strips.
4
After 30 minutes, squeeze out excess milk from the chicken. Add minced garlic, soy sauce (4 teaspoons), honey (2 teaspoons), white pepper (1/4 teaspoon), flour (1/4 cup), and bread crumbs (1/2 cup). Mix well by hand.
5
Heat about half a cup of grapeseed oil to medium-high heat (until bubbling) in a pan. Using tongs, fry the breaded chicken pieces for about 7 minutes until golden and crispy, turning occasionally for even cooking.
6
Transfer the cooked rice to a bowl and gently mix with 1/4 teaspoon of salt and 1 teaspoon of sesame oil.
7
Pat the roasted seaweed sheets dry with paper towels and lightly toast them to enhance flavor and crispness.
8
Place a seaweed sheet on a bamboo mat (shiny side up) and spread a thin, even layer of rice, leaving about 1 inch at the edges uncovered.
9
Place fried chicken and yellow pickled radish in the center of the rice. Roll the seaweed upward using your fingers, making sure the edge seals, and press as you roll to form a tight roll.
10
Repeat steps 8 and 9 until all materials are used.
11
Wipe your knife clean with a damp cloth between cuts. Rub any remaining fried chicken and sesame oil on the rolls, then sprinkle with sesame seeds.
12
Slice the gimbap into bite-sized pieces and serve.
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