Chili Crunch Chicken Tenders
Ingredients
Chicken
chicken breast (sliced)
900 g
Coating
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
egg (whisked)
2 pcs
Seasonings
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
paprika
2 tsp
five-spice powder
1 tsp
Chili Crunch Mayo
mayonnaise
240 ml
chili crunch
60 ml
Garnish
green onion (sliced)
2 pcs
chili crunch
15 ml
flaky salt
1 tsp
Instructions
Prepare and season the chicken
Slice chicken breasts into strips about 1 inch thick and 3–4 inches long. Season generously with garlic powder, onion powder, salt, paprika, and optional five-spice powder.
Set up coating stations
Combine flour, cornstarch, and baking powder in one bowl. Whisk eggs in another bowl.
Heat the oil
Heat neutral oil in a large pot or deep skillet to 175°C. Aim for 5–8 cm of oil depth.
Coat the chicken
Drizzle a spoonful of egg into the flour mixture to create crispy bits. Dip each seasoned chicken strip into the egg, let excess drip off, then coat thoroughly in the flour mixture. Press coating onto chicken and shake off excess.
Fry the chicken tenders
Carefully place chicken into the hot oil, working in batches. Do not touch for the first 1–2 minutes. Fry for 7–10 minutes until deeply golden and cooked through. Transfer to a paper towel-lined rack and finish with flaky salt.
Make the chili crunch mayo
In a bowl, combine mayonnaise with chili crunch. Mix until smooth and adjust the ratio to taste.
Serve the chicken tenders
Pile chicken onto a plate. Drizzle generously with extra chili crunch, scatter over sliced green onions, and serve with chili crunch mayo for dipping.
Original recipe
Storage
Best served fresh. Leftovers can be stored in the refrigerator and reheated to restore crispiness.
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