CRISPY SHREDDED CHICKEN

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Crispy fried shredded chicken and crunchy vegetables tossed with very light sweet, sour and savoury seasoning sauce. This dish is very quick and easy to make at home. If you like spicy, you can add a bit of chilli oil in the stir fry sauce. Serve with steamed rice or stir fry noodles or fried rice would go well with this dish. You can add some green stir fry dish on the side too.

The formula is basically the same as my famous Crispy Shredded Beef. Large numbers of you have gotten some information about fresh destroyed chicken in the wake of attempting my firm destroyed hamburger formula. So I made this dish for every individual who needed to attempt with chicken. Extremely light and scrumptious chicken dish that both grown-up and kid love.

How To Make Crispy Shredded Chicken:

  • Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins. Cut bell pepper into thin slices. Cut spring onions into 1″ pieces.
  • In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
  • Break one egg white into the the marinated chicken strips. Mix well
  • Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
  • Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown
  • Remove from oil and transfer to paper towel or cooling rack.
  • Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
  • Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions.
  • Stir well to combine all ingredients with high heat for 1- 2 mins
  • Transfer to serving plate and serve immediately!
  • Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
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Crispy fried shredded chicken and crunchy vegetables tossed with very light sweet, sour and savoury seasoning sauce.

  • Course: Appetizer, Main Course
  • Cuisine: Chinese Cuisine
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Ingredients

Main Ingredients

  • 250 g Boneless chicken thigh/breast
  • 1 Egg white
  • 1 cup Corn/potato flour
  • ½ Bell pepper
  • 3-4 Spring onions
  • 3 Cloves Garlic
  • Oil for frying

Marinade

  • 1 tbsp Light soy sauce
  • 1 tsp Garlic paste
  • 1 tsp Sesame oil
  • ½ tsp Sugar
  • ¼ tsp Black pepper

Stir Fry Sauce

  • 2 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Honey

Instructions

  1. Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
  2. Cut bell pepper into thin slices. Cut spring onions into 1″ pieces.
  3. In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
  4. Break one egg white into the the marinated chicken strips. Mix well.
  5. Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
  6. Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
  7. Remove from oil and transfer to paper towel or cooling rack.
  8. Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
  9. Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 mins.
  10. Transfer to serving plate. Serve immediately!
  11. Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
READ MORE  THE ONLY ENCHILADA CASSEROLE RECIPE YOU'LL EVER NEED

Notes

If you like the chicken strips extra crispy, you can omit egg white and coat the chicken pieces with corn/potato flour only.

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