Crispy Asian Chicken Strips

Ingredients

While the original Kenpi is a traditional Japanese dish, this recipe takes inspiration from Asian cuisine as a whole. It incorporates a wider range of Asian spices and flavors, giving the dish a more diverse and vibrant taste. Additionally, the cooking technique and batter ingredients have been adapted to create a crispier texture that is commonly found in Asian cuisine. We alse have the original recipe for Kenpi, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into strips 500g (1.1 lb) boneless, skinless chicken breasts, cut into strips
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional) Lime wedges, for serving (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 22g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, and sesame oil. Add the chicken strips to the marinade and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. 2.
   In a separate bowl, mix together the rice flour, cornstarch, paprika, cumin, coriander, chili powder, and a pinch of salt.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Take each marinated chicken strip and coat it evenly in the rice flour mixture, pressing gently to adhere the batter.
5. 5.
   Carefully place the coated chicken strips into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Cook in batches to avoid overcrowding the pan.
6. 6.
   Once cooked, transfer the chicken strips to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Crispy Asian Chicken Strips hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the chicken. Enjoy!

Treat your ingredients with care...

• Rice flour — Rice flour provides a light and crispy texture to the chicken strips. If you don't have rice flour, you can substitute it with all-purpose flour or cornstarch.
• Soy sauce — Use low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.
• Ginger — Freshly grated ginger adds a vibrant flavor. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger as a substitute.
• Sesame oil — Toasted sesame oil adds a distinct nutty flavor. If you don't have sesame oil, you can use vegetable oil as a substitute.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the batter mixture.
• To achieve maximum crispiness, make sure the oil is hot enough before frying the chicken strips.
• Serve the Crispy Asian Chicken Strips with a sweet chili dipping sauce or a tangy Asian-inspired coleslaw for a complete meal experience.
• If you prefer a lighter version, you can bake the chicken strips in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping them halfway through.

Serving advice

Serve the Crispy Asian Chicken Strips as an appetizer or main course. They are perfect for sharing with friends and family. Pair them with steamed rice, stir-fried vegetables, and a side of sweet chili sauce for dipping.

Presentation advice

Arrange the Crispy Asian Chicken Strips on a platter, garnish with fresh cilantro, and serve with lime wedges on the side. The vibrant colors of the dish will make it visually appealing and inviting.