Easy 20 min serves 3

Crispy Chicken Strips (炸鸡柳)

Name: Crispy Chicken Strips (炸鸡柳)
Total time: 20 min
Yield: 3 servings
Cuisine: Street Snack
Ingredients: Chicken tenderloins; Cornstarch; All-purpose flour; Egg; Five-spice powder; Garlic powder; Vegetable oil

炸鸡柳 · zhà jī liǔ

家庭快手版 · Home version: Crispy breaded chicken tenders, street stall version

The most ubiquitous street food at Chinese school gates — crispy golden chicken strips dusted with cumin and chili. The trick is marinating the tenderloin in five-spice before the double-fry method creates an impossibly crunchy coating.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More egg recipes →Quick & Easy

Ingredients

Chicken tenderloins鸡柳🛒 local400g
Cornstarch玉米淀粉🏮 asian80g
All-purpose flour中筋面粉🛒 local50g
Egg鸡蛋🛒 local1 large
Five-spice powder五香粉🏮 asian1 tsp
Garlic powder蒜粉🏮 asian1/2 tsp
Vegetable oil食用油🛒 local500ml

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Spice level

Saltiness

Oiliness

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Instructions

1Cut chicken tenderloins into 2cm x 8cm strips, marinate with five-spice powder and a pinch of salt for 15 minutes.
🔍 Look for
Visual: chicken coated in reddish spice
You know it's right when: 15 minutes marinated
2Set up breading station: flour-cornstarch mix, beaten egg, and extra cornstarch.
🔍 Look for
Visual: three bowls ready
You know it's right when: breading station set
3Dredge each strip in flour mix, dip in egg, then coat thoroughly in cornstarch, pressing firmly.
玉米淀粉是酥脆的关键
🔍 Look for
Visual: white coated strips
You know it's right when: ready to fry
4Heat oil to 170°C, fry strips in batches for 3 minutes until pale golden.
🔍 Look for
Visual: light golden crust
You know it's right when: 3 minutes
5Increase oil to 190°C, return all strips and fry 1 more minute until deep golden and crisp.
🔍 Look for
Visual: crisp golden-brown exterior
You know it's right when: double-fried crispy
6Toss immediately with garlic powder and serve with ketchup or chili sauce.
🔍 Look for
Visual: steaming, powder adhering
You know it's right when: ready to serve

Tips

· Double frying is essential for maximum crunch
· Cornstarch creates a lighter, crispier crust than flour alone
· Serve immediately — they lose crunch within 10 minutes

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection