This recipe gives chicken tenders an Asian twist, making them crispy on the outside and tender on the inside. The secret is a technique called velveting, commonly used in Chinese stir-fries. It's a dish that both kids and adults will enjoy. Surprisingly easy to make, with just a few simple tips, you'll achieve perfectly crispy chicken every time. Plus, I’ll show you how to serve it for kids and spice it up for the adults!
Velveting
Velveting is a technique used in Chinese cooking that makes chicken juicy and tender. It involves marinating the chicken in a mixture of water and cornstarch, oil, and sometimes egg whites. This creates a protective coating around the chicken, locking in moisture and preventing it from drying out, resulting in a smooth, juicy texture when cooked.
Ingredients:
1 ½ lbs (680g) chicken breast
5 tbsp water
1 ½ teaspoons salt
¼ teaspoon white pepper (optional)
1 ½ tablespoons cornstarch
1 ½ tablespoons oil
For the egg wash:
3 eggs
3 tablespoons water
½ teaspoon salt
For the breading:
1 package panko bread crumbs (7 oz or 200g)
½ teaspoon salt (or seasoned salt)
1 ½ cups cornstarch
For frying:
6 cups oil (canola, vegetable, or peanut preferred)
¼ teaspoon seasoning salt (for sprinkling after frying)
Instructions:
Prepare the Chicken: Start by trimming any stringy tissue, fat, and tendons from your chicken breasts. Slice them across the grain into strips, about ¾ inch thick.
Marinate the Chicken: In a bowl, mix together 5 tbsp of water, ¼ tsp of white pepper (optional), and 1 ½ tsp of salt. Massage this mixture into the chicken, making sure it’s evenly coated. Continue mixing for about 5 minutes, allowing the chicken to absorb all the water. There should be no standing water at the bottom of the bowl.
Velveting Technique: Add 1 ½ tbsp of cornstarch and 1 ½ tbsp of oil to the chicken, mixing until fully coated. This velveting technique, common in Chinese cooking, helps keep the chicken tender and juicy, making it perfect for these tenders.
Prepare the Breading Station: Beat 3 eggs with ½ tsp salt and 3 tbsp water until foamy. Set aside. In a separate bowl, mix 7 oz of panko breadcrumbs with ½ tsp of seasoned salt. In another bowl, place 1 ½ cups of cornstarch.
Coat the Chicken: Coat each chicken strip in cornstarch, shaking off the excess. Then dip the strips into the egg mixture, ensuring they’re fully covered. After tapping off any extra egg, coat them with the seasoned panko breadcrumbs, pressing gently to make sure the breadcrumbs stick. Repeat until all the chicken is coated.
Fry the Chicken: Heat 6 cups of oil in a deep pan or fryer to 375°F (190°C). Fry the chicken in batches (3-4 batches is ideal) for 1-2 minutes until golden brown and crispy, flipping halfway through. Be sure not to overcook them. Remove the chicken from the oil and place it on a clean plate.
Finishing Touches: Sprinkle a pinch of seasoned salt over the fried chicken for extra flavor. Cut open a piece to check how juicy and tender it is inside while being crispy on the outside.
Serve and Enjoy: For kids, serve with ketchup on the side. For adults, spice things up by tossing the chicken in a bit of chili oil. Just place the chicken in a container with a lid, add a few spoonfuls of your favorite chili oil, and shake to coat evenly. Now you have delicious chili-spiced chicken tenders!
Pro Tip for Leftovers:
If you have leftovers (if you’re lucky enough), you can reheat them by placing the tenders in the oven or air fryer at 350°F (175°C) for 5 minutes. This will restore their crispiness, making them almost as good as fresh!
Final Thoughts:
These chicken tenders are a family favorite and incredibly easy to make. Whether you’re serving them to kids with a classic ketchup dip or giving them a grown-up twist with chili oil, they’re sure to be a hit. Happy cooking, and I hope you enjoy these crispy, juicy chicken tenders!
For more detailed instructions, watch our YouTube video:
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