Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
Breading
all-purpose flour
240 g
cornstarch
60 g
baking powder
5 g
large egg (whisked)
2 pcs
Seasonings
garlic powder
6 g
onion powder
6 g
salt
10 g
paprika
6 g
five-spice powder
2 g
Frying
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
240 g
chili crunch
60 g
Garnish
green onion (sliced thinly)
2 pcs
chili crunch
15 g
flaky salt
3 g
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 station
Combine flour, cornstarch, and baking powder in one bowl. Whisk eggs in another bowl.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C. Aim for 5-7 cm of oil depth.
Bread the chicken
Dip each seasoned chicken strip into egg, let excess drip off, then coat thoroughly in 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 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 as desired.
Plate and serve
Pile chicken onto plate, drizzle generously with extra chili crunch, scatter green onions, and serve with chili crunch mayo for dipping.
Original recipe
Storage
Best eaten fresh. Reheating may reduce crispiness. Chili crunch mayo can be stored separately for up to 5 days in refrigerator.
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