Taiwanese Chicken Tenders (Extra Crispy!)

Did you hear that CRUNCH?

Crispy, juicy, and savory Taiwanese Chicken Tenders are super addicting and easy to make at home.

The chicken tenders are seasoned to perfection and fried till super crispy and golden brown—pair Taiwanese Chicken Tenders with spicy sriracha mayo for the perfect meal.

If you don’t want to deep fry, you can also pan-fry the chicken, and it will be just as delicious! 

These Taiwanese Chicken Tenders are inspired by traditional night market-style popcorn chicken.

I love popcorn chicken; in fact, I have a fail-proof recipe that I guarantee is better than any popcorn chicken you will find, which is perfect for anyone who is gluten-free.

I wanted to combine two of my favorite recipes, popcorn chicken and chicken tenders, which is how this recipe was created. 

It is easy to make these crispy and juicy Taiwanese Chicken Tenders at home.

All you need for the chicken marinade is five-spice powder, garlic, oyster sauce, soy sauce, and white pepper.

If you have a shellfish allergy, you can substitute it with vegetarian oyster sauce.

You will need an egg, corn starch, flour, paprika, five-spice powder, and garlic powder for the batter.

Tapioca starch is a perfect substitute for those who have a gluten allergy. 

Taiwanese Chicken Tenders are seasoned to perfection, but I highly recommend making homemade Sriracha Mayo if you are looking for a dipping sauce. 

All you need to do is mix Japanese mayo, sriracha, lemon juice, and grated garlic. I have the recipe down below but adjust the sriracha and mayo ratio depending on your spice tolerance.

Do you want more CHICKEN recipes? Here are some of my go-to chicken recipes that you will LOVE! 

• Garlic Fried Chicken (Gluten-Free)
• Coca-Cola Chicken Thigh
• Garlic Black Pepper Chicken (20 Minutes only!)
• Taiwanese Chicken Cutlets (EASY!)

Ingredients 

• 1.5 lb Chicken Tenders 
• 1 tbsp Minced Garlic 
• 0.5 tbsp Five-Spice Powder 
• 0.5 tbsp White Pepper 
• 2 tbsp Oyster Sauce or Vegetarian Oyster Sauce
• 1.5 tbsp Soy Sauce 
• 1 Egg 
• 4 tbsp of Corn Starch 

Batter: 

• 1 ½ cups All-purpose flour 
• ½ cup of Corn Starch
• 1.5 tbsp of Garlic Powder 
• 1/2 tbsp of Paprika 
• ½ tbsp of Five-Spice Powder 

Sriracha Mayo

• 3-4 tbsp of Japanese Mayo
• 1-2 tbsp of Sriracha 
• 0.5 tbsp of Lemon Juice
• 1 clove of Garlic (grated)

1. In a large bowl, marinate the chicken tenders with minced garlic, five-spice powder, white pepper, oyster sauce, soy sauce, 1 egg, and corn starch for 20 minutes. 
2. Next, mix all-purpose flour, corn starch, garlic powder, paprika, and five-spice powder in another bowl. 
3. Dredge the chicken in the flour mixture, coating well. Shake off any excess flour. 
4. In a large pan, add around 3 inches of oil and turn the heat to medium-high; you want the oil to be about 375 degrees. 
5. Add the chicken and deep fry for 6-7 minutes or until crispy and golden brown. 
6. Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.

Print

Taiwanese Chicken Tenders

Did you hear that CRUNCH? Crispy, juicy, and savory Taiwanese Chicken Tenders are super addicting and easy to make at home. The chicken tenders are seasoned to perfection and fried till super crispy and golden brown—pair Taiwanese Chicken Tenders with spicy sriracha mayo for the perfect meal. If you don’t want to deep fry, you can also pan-fry the chicken, and it will be just as delicious!

Prep Time20 minutes mins

Active Time10 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Asian, Chinese, Taiwanese

Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, chicken, Chicken Recipe, Deep Fried, dinner Ideas, Easy, Easy Recipes, Fried Chicken, QUICK RECIPES, Taiwanese Food, Taiwanese Recipes

Yield: 4 People

Materials

• 1.5 lb Chicken Tenders
• 1 tbsp Minced Garlic
• 0.5 tbsp Five-Spice Powder
• 0.5 tbsp White Pepper
• 2 tbsp Oyster Sauve
• 1.5 tbsp Soy Sauce
• 1 Egg
• 4 tbsp of Corn Starch

Batter:

• 1 ½ cups All-purpose flour
• ½ cup of Corn Starch
• 1.5 tbsp of Garlic Powder
• 1/2 tbsp of Paprika
• ½ tbsp of Five-Spice Powder

Sriracha Mayo

• 3-4 tbsp of Japanese Mayo
• 1-2 tbsp of Sriracha
• 0.5 tbsp of Lemon Juice
• 1 clove of Garlic grated

Instructions

• In a large bowl, marinate the chicken tenders with minced garlic, five-spice powder, white pepper, oyster sauce, soy sauce, 1 egg, and corn starch for 20 minutes.
• Next, mix all-purpose flour, corn starch, garlic powder, paprika, and five-spice powder in another bowl.
• Dredge the chicken in the flour mixture, coating well. Shake off any excess flour.
• In a large pan, add around 3 inches of oil and turn the heat to medium-high; you want the oil to be about 375 degrees.
• Add the chicken and deep fry for 6-7 minutes or until crispy and golden brown.
• Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.

Notes

Tapioca starch is a perfect substitute for those who have a gluten allergy.