Chinese-Style Crispy Chicken Tenders with Cilantro Batter
✨ Why This Recipe Works
Juicy soy and oyster-marinated chicken breast tenders coated in a light, crunchy batter flecked with fresh emerald cilantro.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Chinese-Style Crispy Chicken Tenders with Cilantro Batter brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 20 minutes of prep and 15 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Marinated Chicken Tenders
- 1 lb (500 g) boneless skinless chicken breast, cut into even ½-inch strips
- 1 tsp fine sea salt
- ½ tsp ground white or black pepper
- 1 tbsp (3 tsp) light soy sauce
- 1 tsp savory oyster sauce
- 1 large egg, lightly beaten
For the Emerald Cilantro Batter
- 1 cup (120 g) all-purpose flour
- ¾ cup + 1 tbsp (200 ml) ice-cold water
- 2 tbsp (30 ml) neutral cooking oil
- 30 g fresh cilantro (blanched 30 seconds, shocked in ice water, squeezed dry, and finely minced)
For Frying & Dipping
- 3–4 cups neutral oil for deep frying
- Sweet chili dipping sauce or spicy plum sauce
- Fresh lime wedges and sea salt
👨🍳 Step-by-Step Instructions
Marinate the Chicken
Cut the chicken breast into uniform strips. In a bowl, toss the chicken with the salt, ground pepper, light soy sauce, oyster sauce, and beaten egg. Cover and let marinate for 15 minutes at room temperature.
Blanch & Prep Cilantro
Bring a small pot of water to a boil. Drop in the fresh cilantro for 30 seconds, then immediately transfer with tongs into an ice bath to shock. Squeeze out all excess moisture with your hands or a paper towel, then finely chop.
Whisk the Batter
In a medium bowl, whisk together the flour, ice-cold water, and 2 tablespoons of oil until completely smooth and lump-free. Gently fold in the finely minced blanched cilantro until evenly suspended throughout the batter.
Coat the Strips
Add the marinated chicken strips into the batter bowl, turning to coat each piece generously and evenly in the green-flecked batter.
Fry to Golden Crunch
Heat oil in a wok or deep skillet over medium-low heat to 330°F–340°F (165°C–170°C). Working in batches, carefully lower the battered chicken strips one by one into the hot oil. Fry gently for 4–5 minutes, turning occasionally, until golden-yellow, crisp, and cooked through with visible emerald green cilantro specks.
Drain & Serve
Use a spider strainer to transfer the crispy chicken tenders to a wire cooling rack or paper towel-lined plate to drain. Serve piping hot with sweet chili sauce, lime wedges, and a pinch of flaky salt.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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