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shredded chicken

Crispy Shredded Chicken

4.65 from 31 votes
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Course: Appetizer, Main Course
Cuisine: Chinese Cuisine
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 3
Author: Khin


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


  • 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


  • 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!


If you like the chicken strips extra crispy, you can omit egg white and coat the chicken pieces with corn/potato flour only.
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