Chili Crunch Chicken Tenders

Chili Crunch Chicken Tenders

Crispy, juicy chicken tenders coated in a light and crunchy batter, topped with spicy Momofuku chili crunch and served with a creamy, addictive chili crunch mayo for dipping.

50Min
4Servings
680Cal
MediumLevel
#chicken#fried#spicy#crispy#party food

Equipment

knife
cutting board
bowl
whisk
pot
stove
plate
mixing spoon

Ingredients

Chicken

chicken breast (sliced)

900 g

eggs (whisked)

2 piece

all-purpose flour

240 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

220 g

chili crunch

60 g

Garnish

green onions (sliced)

2 piece

flaky salt

1 tsp

Instructions

1

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 five-spice powder.

10 min
Slice evenly for consistent cooking
2

Set up breading station

In one bowl, combine flour, cornstarch, and baking powder. In another bowl, whisk eggs. Drizzle a spoonful of egg into the flour mixture and toss with fingers to create little crispy bits.

5 min
The egg bits create extra crispy texture
3

Heat oil for frying

Heat neutral oil in a large pot or deep skillet until it reaches 175°C. Aim for about 5–7 cm of oil depth.

5 minMedium-high heat
Use a thermometer for accurate temperature
4

Bread the chicken

Dip each seasoned chicken tender into the egg, let excess drip off, then coat thoroughly in the flour mixture. Press the coating onto the chicken and shake off any extra.

10 min
Press coating firmly for better adhesion
5

Fry the chicken tenders

Carefully place chicken into hot oil, working 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.

15 minMedium-high heattimer 10 min
Don't overcrowd the pot - work in batches
6

Make chili crunch mayo

In a bowl, combine mayonnaise with Momofuku Chili Crunch. Mix until smooth and adjust the ratio as desired.

2 min
Adjust chili crunch amount for desired heat level
7

Serve and garnish

Pile chicken onto a plate, serve with fries or rice. Drizzle generously with extra chili crunch, scatter over sliced green onions, and serve with chili crunch mayo for dipping.

3 min

Storage

Fridge: 2 days
Freezer: 30 days
Reheat: Oven 180°C 8-10 minutes or air fryer 180°C 5 minutes

Store in airtight container. Reheat to maintain crispiness. Mayo sauce can be stored separately in fridge for up to 5 days.

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Chili Crunch Chicken Tenders | Chopa | Chopa Chef