Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
Breading
all-purpose flour
250 g
cornstarch
65 g
baking powder
5 g
large eggs (whisked)
2 piece
Seasonings
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
paprika
2 tsp
5-spice powder
1 tsp
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
240 ml
chili crunch
60 ml
Garnish
green onions (sliced thinly)
2 piece
flaky salt
1 tsp
Instructions
Prepare and season chicken
Slice chicken breasts into strips about 1 inch thick and 3–4 inches long. Season generously on all sides with garlic powder, onion powder, salt, paprika, and optional 5-spice powder.
Set up breading station
In one bowl, combine flour, cornstarch, and baking powder. In another bowl, whisk the eggs. Drizzle a spoonful of egg into the flour mixture and toss with fingers to create crispy bits.
Heat frying oil
Heat neutral oil in a large pot or deep skillet until it reaches 175°C. Aim for 5-7 cm of oil depth.
Bread the chicken
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 hot oil in batches. Don't touch for the first 1-2 minutes. Fry for 7-10 minutes until deeply golden and cooked through. Transfer to paper towel-lined rack and finish with flaky salt.
Prepare chili crunch mayo
In a bowl, combine mayonnaise with chili crunch. Mix until smooth and adjust ratio to taste.
Plate and serve
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 eaten fresh. Reheat to restore crispiness. Chili crunch mayo can be stored separately for up to 5 days.
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