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.
Equipment
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
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.
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.
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.
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.
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.
Make chili crunch mayo
In a bowl, combine mayonnaise with Momofuku Chili Crunch. Mix until smooth and adjust the ratio as desired.
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.
Original recipe
Storage
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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