Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
eggs (whisked)
2 piece
all-purpose flour
250 g
cornstarch
60 g
baking powder
5 g
garlic powder
6 g
onion powder
6 g
salt
10 g
paprika
4 g
5-spice powder
2 g
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
220 g
Momofuku chili crunch
60 g
Garnish
green onions (sliced thinly)
2 piece
flaky salt
5 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 5-spice powder.
Set up breading station
In one bowl combine flour, cornstarch, and baking powder. In another bowl whisk the eggs.
Heat frying oil
Heat neutral oil in a large pot or deep skillet until it reaches 175°C. Aim for about 5–7 cm of oil.
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.
Fry the chicken tenders
Carefully place the chicken into the hot oil, working in batches. Don't touch them for the first 1–2 minutes. Fry for 7–10 minutes until deeply golden and cooked through.
Drain and season chicken
Transfer fried chicken to a paper towel-lined rack and finish with flaky salt.
Prepare chili crunch mayo
In a bowl, combine mayonnaise with Momofuku Chili Crunch. Mix until smooth and adjust ratio as desired.
Plate and serve
Pile chicken onto a plate, drizzle generously with extra chili crunch, scatter over sliced green onions, and serve with chili crunch mayo for dipping.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Sauce can be stored separately in refrigerator for up to 5 days.
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