Instructions

1. 1

   Pat the chicken tenderloins dry thoroughly with paper towels. Season the chicken evenly with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Set aside.

   ⏱️ 5 min

   
2. 2

   In a shallow bowl, combine all of the seasoned flour ingredients: 1 cup all-purpose flour, 1 tablespoon chicken powder, 1/4 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon Chinese five spice, 1/4 teaspoon mustard powder, and 1/4 teaspoon kosher salt. Whisk until well combined.

   ⏱️ 3 min

   
3. 3

   In a separate shallow bowl, whisk together the batter ingredients: 1/2 cup all-purpose flour, 1/3 cup water, and 1 egg until smooth and lump-free.

   ⏱️ 2 min

   
4. 4

   Prepare the candied walnuts: In a small saucepan, combine 1/2 cup walnuts, 1/4 cup water, and 1/8 cup granulated sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until the syrup coats the walnuts and most of the water has evaporated. Spread the candied walnuts onto a piece of parchment paper to cool completely. This will take about 10 minutes.

   ⏱️ 15 min

   
5. 5

   Heat about 4 cups of vegetable oil in a large pot or deep fryer to 300°F.

   ⏱️ 5 min•🌡️ 300

   
6. 6

   Working in batches, coat the chicken using a 3-step breading process: First, lightly dredge each tender in a small amount of plain all-purpose flour (not from the seasoned flour mixture) and shake off the excess. Second, dip into the wet batter mixture, allowing any excess to drip off. Third, immediately coat generously in the seasoned flour, pressing firmly to create a craggy coating.

   ⏱️ 10 min

   
7. 7

   Carefully place the breaded chicken tenders into the hot oil (300°F) and fry for 3 minutes. Do not overcrowd the pot.

   ⏱️ 3 min•🌡️ 300

   
8. 8

   Increase the oil temperature to 350°F and continue to fry the chicken for another 2-3 minutes, or until golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 3 min•🌡️ 350

   
9. 9

   While the chicken is frying, prepare the sauce: In a large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon condensed milk, 1 tablespoon honey, 2 teaspoons lemon juice, and 1/2 teaspoon lemon zest until smooth.

   ⏱️ 3 min

   
10. 10

    Once all chicken is fried, add the hot fried chicken to the bowl with the sauce and toss gently until evenly coated.

    ⏱️ 2 min

    
11. 11

    Garnish with the cooled candied walnuts and sliced spring onions. Serve immediately while hot and crispy.

    ⏱️ 2 min

    

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Nutrition Facts (per serving)