Taiwanese Chicken Tenders
April 9, 2024 • 0 comments
MATERIALS:
1.5 lb Chicken Tenders
1 tbsp Minced Garlic
0.5 tbsp Five-Spice Powder
0.5 tbsp White Pepper
2 tbsp Oyster Sauce
1.5 tbsp Soy Sauce
1 Egg
4 tbsp Corn Starch
Batter:
1 ½ cups All-Purpose Flour
½ cup Corn Starch
1.5 tbsp Garlic Powder
1/2 tbsp Paprika
½ tbsp Five-Spice Powder
SRIRACHA MAYO:
3-4 tbsp Japanese Mayo
1-2 tbsp of Sriracha
0.5 tbsp of Lemon Juice
1 clove Garlic grated
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1.5lbs) Chicken Tenders
- (1 tbsp) Minced Garlic
- (1/2 tbsp) Five-Spice Powder
- (1/2 tbsp) White Pepper
- (2 tbsp) Oyster Sauce
- (1 1/2 tbsp) Soy Sauce
- (1) Egg
- (4 tbsp) Corn Starch
- (1 1/2 cups) All-Purpose Flour
- (1/2 cup) Corn Starch
- (1 1/2 tbsp) Garlic Powder
- (1/2 tbsp) Paprika
- (1/2 tbsp) Five-Spice Powder
- (3-4 tbsp) Japanese Mayo
- (1-2 tbsp) Sriracha
- (1/2 tbsp) Lemon Juice
- (1 Clove) Lemon Juice
Directions
- In a large bowl, marinate the chicken tenders with minced garlic, five-spice powder, white pepper, oyster sauce, soy sauce, 1 egg, and corn starch for 20 minutes.
- Next, mix all-purpose flour, corn starch, garlic powder, paprika, and five-spice powder in another bowl.
- Dredge the chicken in the flour mixture, coating well. Shake off any excess flour.
- In a large pan, add around 3 inches of oil and turn the heat to medium-high; you want the oil to be about 375 degrees.
- Add the chicken and deep fry for 6-7 minutes or until crispy and golden brown.
- Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.
