Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
large eggs (whisked)
2 piece
all-purpose flour
250 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
paprika
2 tsp
five-spice powder
1 tsp
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
240 ml
Momofuku chili crunch
60 ml
Garnish
green onions (sliced thinly)
3 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 with garlic powder, onion powder, salt, paprika, and optional five-spice powder.
Set up breading stations
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 to create crispy bits.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C. Aim for 5–7 cm of oil.
Bread the chicken tenders
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 chicken tenders
Carefully place chicken into hot oil in batches. Do not touch for first 1–2 minutes. Fry 7–10 minutes until deeply golden and cooked through. Transfer to paper towel-lined rack and finish with flaky salt.
Prepare chili crunch mayo
Combine mayonnaise with Momofuku Chili Crunch in a bowl. Mix until smooth and adjust ratio to taste.
Plate and serve
Pile chicken onto a plate, drizzle with extra chili crunch, scatter over sliced green onions, and serve with chili crunch mayo for dipping.
Original recipe
Storage
Best eaten fresh. Reheating in oven or air fryer restores crispiness better than microwave.
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