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!
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!
Rochelle says
I can’t find corn or potato flour. What can I use instead
Khin says
Hi Rochelle, you can use corn starch, potato starch, or sweet potato starch.
Liz says
Hi!
Thank you for this recipe, it is delicious. I changed it a bit due to the ingredients I had available at the time (I don’t go out and spend extra on missing ingress;) )
Will be making again!
Happy house tonight! Xxx
Khin says
Happy that you enjoyed it, Liz. Thanks for sharing feedback.
Diane T says
Looks delicious! Can u use sweet potato flour instead of corn/ potato flour? Which flour will give the crispiest texture?
Khin says
Hi Diane, definitely you can use sweet potato flour. It's crispier than corn flour. Hope you enjoy this recipe.
Kerrie says
My second time making this dish we love it thankyou for sharing
Khin says
You are very welcome, Kerrie. Thanks for trying out this recipe and sharing feedback.
shems says
Amazing recipe, everyone loved it! It actually looked as good as the picture and was absolutely delicious.
Khin says
Happy that you enjoyed it, Shems. Thanks for trying out this recipe and sharing feedback.
Annette says
Love this recipe very easy even for me who hates cooking and it’s delicious
Khin says
So glad that you enjoyed it, Annette! Thank you for trying out and sharing lovely feedback.
Raquel says
Super delicious! I loved this recipe so much, I ended up making it twice this week.
Khin says
So glad that you enjoyed this recipe, Raquel! Thank you so much for sharing your feedback.
sammie says
thank you for this recipe 🙂 we all loved it!