Sweet and Sour Chicken Strips

Steps

Chicken Strips

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 (180 °C) (175°C (350 °F)) 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 (180 °C) 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) (74°C (165 °F)).

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 (180 °C) 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.

   Start 1-minute timer

Sauce

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.