KFC-Style Spicy Chicken Strips
KFC-Style Spicy Chicken Strips
Ingredients
For the Chicken and Wet Batter
- 4 chicken fillets
- 2 eggs
- 200 g flour
- 150 ml water
- 2 tablespoons chili sauce, to 3 tablespoons
- 1 teaspoon salt
- black pepper, to taste
- 1 teaspoon paprika
- vegetable oil, for frying
For the Coating
- 1 cup cornstarch
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- 1
Take 4 chicken fillets. Slice each fillet horizontally to create thinner pieces. Then, cut the sliced fillets into long strips.
⏱️ 5 min
- 2
In a mixing bowl, crack 2 eggs. Add 200 g flour, 150 ml water, 2–3 tablespoons chili sauce, 1 teaspoon salt, black pepper to taste, and 1 teaspoon paprika.
⏱️ 3 min
- 3
Use a whisk to thoroughly combine all the ingredients in the bowl until a smooth batter is formed.
⏱️ 2 min
- 4
Place the prepared chicken strips into the wet batter. Mix well to ensure all chicken pieces are evenly coated. Let the chicken marinate in the batter for 30 minutes.
⏱️ 5 min
- 5
In a separate large bowl, combine 1 cup cornstarch, 1 cup flour, and 1/2 teaspoon salt. Mix these dry ingredients together well.
⏱️ 2 min
- 6
Take a marinated chicken strip and place it into the dry coating mixture. Press and coat the chicken firmly with the dry mixture, squeezing the chicken in the flour mixture to create craggy bits for extra crispiness. Shake off any excess coating. Repeat this process for all the remaining chicken strips.
⏱️ 10 min
- 7
Heat a sufficient amount of vegetable oil in a deep pot or pan for frying. The oil should be hot enough to fry the chicken (around 350-375°F or 175-190°C).
⏱️ 3 min•🌡️ 180
- 8
Once the oil is hot, carefully place the coated chicken strips into the hot oil. Fry the chicken in batches until it turns golden brown and becomes crispy, about 3-5 minutes per batch.
⏱️ 12 min•🌡️ 180
- 9
Remove the fried chicken strips from the oil using tongs and place them on a plate lined with paper towels to drain excess oil. Serve immediately, optionally with a side sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
KFC-Style Spicy Chicken Strips
For the Chicken and Wet Batter
- 4 chicken fillets
- 2 eggs
- 200 g flour
- 150 ml water
- 2 tablespoons chili sauce, to 3 tablespoons
- 1 teaspoon salt
- black pepper, to taste
- 1 teaspoon paprika
- vegetable oil, for frying
For the Coating
- 1 cup cornstarch
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- 1
Take 4 chicken fillets. Slice each fillet horizontally to create thinner pieces. Then, cut the sliced fillets into long strips.
⏱️ 5 min - 2
In a mixing bowl, crack 2 eggs. Add 200 g flour, 150 ml water, 2–3 tablespoons chili sauce, 1 teaspoon salt, black pepper to taste, and 1 teaspoon paprika.
⏱️ 3 min - 3
Use a whisk to thoroughly combine all the ingredients in the bowl until a smooth batter is formed.
⏱️ 2 min - 4
Place the prepared chicken strips into the wet batter. Mix well to ensure all chicken pieces are evenly coated. Let the chicken marinate in the batter for 30 minutes.
⏱️ 5 min - 5
In a separate large bowl, combine 1 cup cornstarch, 1 cup flour, and 1/2 teaspoon salt. Mix these dry ingredients together well.
⏱️ 2 min - 6
Take a marinated chicken strip and place it into the dry coating mixture. Press and coat the chicken firmly with the dry mixture, squeezing the chicken in the flour mixture to create craggy bits for extra crispiness. Shake off any excess coating. Repeat this process for all the remaining chicken strips.
⏱️ 10 min - 7
Heat a sufficient amount of vegetable oil in a deep pot or pan for frying. The oil should be hot enough to fry the chicken (around 350-375°F or 175-190°C).
⏱️ 3 min•🌡️ 180 - 8
Once the oil is hot, carefully place the coated chicken strips into the hot oil. Fry the chicken in batches until it turns golden brown and becomes crispy, about 3-5 minutes per batch.
⏱️ 12 min•🌡️ 180 - 9
Remove the fried chicken strips from the oil using tongs and place them on a plate lined with paper towels to drain excess oil. Serve immediately, optionally with a side sauce.
⏱️ 1 min