Sweet and Sour Chicken Strips

Ingredients

• Oil for frying (Use a neutral high-heat oil such as vegetable, canola, or peanut oil; enough for deep-frying.)
• 3 Eggs (Whisked.)
• 1 cup All-purpose flour
• 0.5 cup Cornstarch
• 2 tsp Salt
• 2 tsp Garlic powder (For the chicken coating.)
• 2 tsp Onion powder (For the chicken coating.)
• 1 tsp Black pepper (For the chicken coating.)
• 1 tsp Paprika
• 8 Chicken tenders (Raw chicken tenders; approximately 1 1/2 to 2 lb total depending on size.)
• 1 cup Ketchup (For the sauce.)
• 0.5 cup Brown sugar (For the sauce.)
• 0.25 cup Apple cider vinegar (For the sauce.)
• 2 tbsp Honey (For the sauce.)
• 1 tsp Garlic powder (For the sauce.)
• 0.5 tsp Black pepper (For the sauce.)
• 1 tsp Onion powder (For the sauce.)

Steps

1. 1

   Set up a breading station with the chicken tenders, a bowl of the three eggs, and a separate bowl for the flour, cornstarch, salt, garlic powder, onion powder, black pepper, and paprika. Whisk the eggs until smooth, and stir the dry ingredients together until evenly combined.

2. 2

   Dip each chicken tender into the whisked egg, turning to coat it completely. Let excess egg drip back into the bowl.

3. 3

   Transfer each egg-coated tender to the seasoned flour mixture and turn it until thoroughly covered. Shake off only the excess coating and place the breaded tenders on a clean tray.

4. 4

   Heat enough neutral oil for deep-frying to 350°F (175°C) in a deep, heavy-bottomed pot or fryer. Use a thermometer to maintain the temperature and avoid overcrowding the pot.

5. 5

   Carefully lower the breaded chicken tenders into the 350°F oil in batches. Fry for a few minutes, turning as needed, until the coating is golden and the chicken is cooked through; the thickest part should reach 165°F (74°C).

6. 6

   Remove the first-fried chicken strips to a wire rack or paper towel-lined tray and let them drain and rest for a couple of minutes. Allow the oil to return to 350°F before frying the next batch.

7. 7

   Return the rested chicken strips to the hot oil for a second fry of about 1 minute, until the coating is deeply golden and especially crisp. Drain again on a rack or paper towels.

8. 8

   While the chicken fries or rests, combine the ketchup, brown sugar, apple cider vinegar, honey, garlic powder, black pepper, and onion powder in a bowl. Stir until the sugar and seasonings are evenly distributed and the sauce is smooth.

9. 9

   Serve the chicken strips immediately with the sweet and sour sauce for dipping, or toss the strips with the sauce just before serving if a coated finish is desired.

Notes

The source specifies a double-fry method: remove the chicken after a few minutes, let it rest for a couple of minutes, then fry it again for about 1 minute to make it extra crisp. Sauce quantities are listed as a mixture; no simmering step was specified.

Nutrition per serving

• main
• chicken
• fried
• double-fried
• crispy
• sweet-and-sour
• easy
• family-friendly