Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
Breading
all-purpose flour
250 g
cornstarch
60 g
baking powder
5 g
egg (whisked)
2 piece
garlic powder
10 g
onion powder
10 g
salt
10 g
paprika
10 g
five-spice powder
5 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
5 g
Instructions
Prepare and season chicken
Slice chicken breasts into 2.5 cm thick and 7–10 cm long strips. Season generously on all sides 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 a separate bowl.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C, aiming for 5–7 cm depth.
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, then coat thoroughly in flour mixture. Press coating onto chicken and shake off excess.
Fry chicken tenders
Carefully place coated 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 finish with flaky salt.
Prepare chili crunch mayo
Combine mayonnaise with chili crunch in a bowl and mix until smooth. Adjust ratio to taste.
Plate and garnish
Pile chicken tenders 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
Store fried chicken in airtight container. Reheat to restore crispiness. Sauce keeps 3–4 days refrigerated.
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