Chili Crunch Chicken Tenders
Ingredients
Chicken
chicken breast (raw, sliced)
900 g
large eggs (raw, whisked)
2 pcs
all-purpose flour (dry)
250 g
cornstarch (dry)
60 g
baking powder (dry)
1 tsp
garlic powder (dry)
2 tsp
onion powder (dry)
2 tsp
salt (dry)
2 tsp
paprika (dry)
2 tsp
5-spice powder (dry)
1 tsp
neutral oil (liquid)
1000 ml
Chili Crunch Mayo
mayonnaise (cold)
240 ml
chili crunch (room_temperature)
60 ml
Garnish
green onions (sliced)
2 pcs
chili crunch (room_temperature)
15 ml
flaky salt (dry)
1 tsp
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
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. Aim for 5-7 cm of oil depth.
Bread the chicken
Drizzle a spoonful of egg into the flour mixture and toss to create crispy bits. Dip each seasoned chicken tender into egg, let excess drip off, then coat thoroughly in flour mixture. Press coating firmly.
Fry the chicken tenders
Carefully place chicken into hot oil in batches. Do not 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.
Make chili crunch mayo
In a bowl, combine mayonnaise with Momofuku Chili Crunch. Mix until smooth. Adjust ratio to taste.
Serve the chicken tenders
Pile chicken onto a plate. Drizzle with extra chili crunch, scatter sliced green onions, and serve with chili crunch mayo for dipping. Serve with fries or rice if desired.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to maintain crispiness. Chili crunch mayo can be stored separately for up to 5 days.
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