Published: · Modified: · by Khin · This post may contain affiliate links.
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Crispy fried shredded chicken and crunchy vegetables tossed with very light sweet, sour and savoury seasoning sauce. This dish is very quick and easy to make at home. If you like spicy, you can add a bit of chilli oil in the stir fry sauce. Serve with steamed rice or stir fry noodles or fried rice would go well with this dish. You can add some green stir fry dish on the side too.
Here is more of viewers favourite Crispy Sweet Chilli Beef, Crispy Orange Chicken and Crispy Salt and Chilli Chicken you can try!
The recipe is very similar to my popular Crispy Shredded Beef. Many of you have asked about crispy shredded chicken after trying my crispy shredded beef recipe. So I made this dish for everyone who wanted to try with chicken. Very light and delicious chicken dish that both adult and kid love.
How To Make Crispy Shredded Chicken:
Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins. Cut bell pepper into thin slices. Cut spring onions into 1" pieces.
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
Break one egg white into the the marinated chicken strips. Mix well.
Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
Remove from oil and transfer to paper towel or cooling rack.
Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions.
Stir well to combine all ingredients with high heat for 1- 2 mins.
Transfer to serving plate and serve immediately!
Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
📖 Recipe
Crispy Shredded Chicken
4.88 from 91 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Chinese Cuisine
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Servings: 3
Calories:
Author: Khin
Ingredients
Main Ingredients
- 250 g Boneless chicken thigh/breast
- 1 Egg white
- 1 cup Corn/potato flour
- ½ Bell pepper
- 3-4 Spring onions
- 3 Cloves Garlic
- Oil for frying
Marinade
- 1 tbsp Light soy sauce
- 1 tsp Garlic paste
- 1 tsp Sesame oil
- ½ tsp Sugar
- ¼ tsp Black pepper
Stir Fry Sauce
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Fresh lemon juice
- 2 tbsp Honey
Instructions
Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
Cut bell pepper into thin slices. Cut spring onions into 1" pieces.
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
Break one egg white into the the marinated chicken strips. Mix well.
Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
Remove from oil and transfer to paper towel or cooling rack.
Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 mins.
Transfer to serving plate. Serve immediately!
Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
Notes
If you like the chicken strips extra crispy, you can omit egg white and coat the chicken pieces with corn/potato flour only.
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Reader Interactions
Comments
Kathy says
Can I use corn starch instead of corn flour??
Reply
Khin says
Yes, cornstarch or potato starch creates the best crispy coating texture.
Reply
Frankie says
This looks like a great recipe! Is it possible to freeze and defrost the chicken once it is deep fried? If so, how long will it last in the freezer for?
Reply
Khin says
Hi Frankie,deep fry the coated chicken in the hot oil for 1-2 minutes or until it floats. Remove from oil and let it cool down completely. Then place in the freezer-safe bag or container and freeze it. It will last in the freezer for 2-3 months like other fried shredded chicken. Hope this helps.
Reply
David Brown says
Fabulous !Reply
Khin says
Glad that you enjoyed it, David.
Reply
Courtney Benson says
Can you use the air fryer for this receipe?
Reply
Khin says
Yes, you can place the cornstarch coated chicken pieces over the air-fryer rack. Spray cooking oil and fry with high heat for 8-10 minutes or until crispy.
Reply
Andrew Mullins says
Fantastic and so easy to make.
I added chilli flakes to the sauce and it was sensational. Thank you for this gem of a recipe, I shall be coming for the family many more times.Reply
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