Chili Chicken Strips
Transform your weeknight dinners with these irresistibly crispy and spicy Chili Chicken Strips! This easy-to-follow recipe combines tender chicken breast marinated in a bold blend of soy sauce, red chili powder, garlic, ginger, and zesty lemon juice for maximum flavor in every bite. Coated in a perfectly spiced flour mixture and fried to golden perfection, these chicken strips boast a crunchy exterior with a juicy, flavorful interior. Ideal as an appetizer, snack, or main dish, they come together in just 35 minutes and pair beautifully with your favorite dipping sauces. Garnished with fresh green onions, these addictive chicken strips are perfect for spice lovers craving a restaurant-quality dish at home. Keywords: chili chicken strips, spicy chicken appetizer, crispy fried chicken, homemade chicken strips recipe, easy chicken snacks.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon red chili powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable oil
- 2 stalks green onions (optional, for garnish)
Instructions
Cut the chicken breast into thin strips, about 1 cm wide and 5-6 cm long.
In a mixing bowl, combine soy sauce, red chili powder, garlic paste, ginger paste, lemon juice, and salt. Add the chicken strips and mix well to coat. Cover and marinate the chicken for at least 20 minutes.
While the chicken marinates, prepare the coating by mixing cornstarch, all-purpose flour, red chili flakes, black pepper, and a pinch of salt in a shallow dish.
In a separate bowl, whisk the egg until smooth.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 175°C (350°F).
Dip each marinated chicken strip into the whisked egg, then coat it in the flour mixture, pressing lightly to ensure an even coating.
Carefully place the coated chicken strips into the hot oil, frying in small batches to avoid overcrowding the pan.
Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the strips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Garnish with finely chopped green onions if desired and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
4833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.3 g | 602% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 288.5 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.1 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
