Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
egg (whisked)
2 piece
all-purpose flour
250 g
cornstarch
60 g
baking powder
5 g
garlic powder
6 g
onion powder
6 g
salt
12 g
paprika
4 g
five-spice powder
2 g
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
240 ml
chili crunch
60 ml
Garnish
green onion (sliced thinly)
2 piece
chili crunch
15 ml
flaky salt
2 g
Instructions
Prepare and season chicken
Slice chicken breasts into 1-inch thick, 3-4 inch long strips. Season generously on all sides with garlic powder, onion powder, salt, paprika, and optional five-spice powder.
Set up dredging station
In one bowl, combine flour, cornstarch, and baking powder. In another bowl, whisk eggs until smooth.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C. Aim for 5-7 cm depth of oil.
Coat chicken tenders
Drizzle a spoonful of egg into the flour mixture and toss to create crispy bits. Dip each seasoned chicken strip into egg, let excess drip off, then coat thoroughly in flour mixture. Press coating firmly onto chicken.
Fry chicken tenders
Carefully place chicken into hot oil in batches. Do not touch for the first 1-2 minutes. Fry 7-10 minutes until deeply golden and cooked through. Transfer to paper towel-lined rack and season with salt.
Prepare chili crunch mayo
In a bowl, combine mayonnaise with chili crunch. Mix until smooth. Adjust ratio to taste.
Plate and serve
Pile chicken tenders on a plate. Drizzle with extra chili crunch, scatter sliced green onions, and sprinkle with flaky salt. Serve with chili crunch mayo for dipping.
Original recipe
Storage
Best enjoyed fresh. Reheating in oven or air fryer helps maintain crispiness. Store sauce separately.
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