{"id":33325,"title":"Taiwanese Chicken Tenders","modified":"2025-06-16T08:49:37+02:00","plain":"Skip the premade tenders at McDonald's or Burger King. Asian cuisine has a far better version - same idea, just tastier.\n\n\n\nFirst, the chicken is marinated in punchy, penetrating ingredients that load it with flavor while keeping it tender. Garlic comes in two stages: fresh in the marinade - it both tenderizes and permeates - and later as garlic powder for an extra boost. In short, this recipe is a knockout.\n\n\n\nChicken tenders are one of the best ways to enjoy fried chicken; they're small without being tiny and are true classics of American cuisine.\n\n\n\nKey ingredients for the tenders \n\n\n\n\nLight soy sauce: If you're unfamiliar with it, see my article on the subject\n\n\n\nOyster sauce: essential for flavor, Buy it here \n\n\n\nChinese five spice: optional but highly recommended, buy it here\n\n\n\n\nTips for perfect chicken tenders \n\n\n\n\nFor the paprika and garlic powder, you can elevate the flavor by using smoked paprika and smoked garlic powder. Don't hesitate to check your supermarket to see if they carry them.\n\n\n\nAvoid frying too many tenders at once if your pot is small; the oil temperature may drop suddenly and hinder proper frying. It's better to cook them in batches, then flash-fry them all together for 1-2 minutes at high heat to rewarm.\n\n\n\n\nWhy not round out the meal with some onion rings?\n\n\n\n\n\n\tTaiwanese Chicken Tenders\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g chicken breast fillets cut into large stripsMarinade1 tablespoon  minced garlic0.5 tablespoon  Chinese five-spice powder (optional)0.5 tablespoon  white pepper2 tablespoons  oyster sauce1.5 tablespoon  light soy sauce1 egg4 tablespoons  cornstarchCoating200 g all-purpose flour60 g cornstarch1.5 tablespoon  garlic powder0.5 tablespoon  paprika0.5 tablespoon  Chinese five-spice powder (Optional)\t\n\t\n\t\tIn a large bowl, marinate the chicken fillets with the minced garlic, five-spice powder, white pepper, oyster sauce, soy sauce, 1 egg and cornstarch for 20 minutes.In another bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika and five-spice powder.Dip the chicken into the flour mixture, coating it well. Shake off any excess flour.In a large pot, add about 7 cm of oil and heat over medium-high until it reaches roughly 180 \u00b0C.Add the chicken and fry for 6\u20137 minutes or until crispy and golden.\t\n\t\n\t\t\t\n\t\n\t\tMain courseTaiwanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33325"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33325\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/1783"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}