Lunch · Dinner
Crispy Asian-Style Chicken
This lighter version of crispy shredded chicken offers all the flavor of a takeaway favorite with less oil. Perfect as a solo meal or part of a buffet, it pairs wonderfully with rice or stands alone as a crispy, flavorful treat.
Lower calorieLower carbLower fatHigh proteinDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 298.7 kcal |
| Protein | 37.9 g |
| Carbohydrates | 14.5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 4.5 g |
| Saturated Fat | 1.6 g |
| Sodium | 744.5 mg |
| Cholesterol | 108.8 mg |
How to make it
- Marinate the chicken: Slice the chicken breast into thin strips. In a bowl, mix the soy sauce, rice vinegar, garlic powder, ginger powder, and honey. Add the chicken strips and marinate for at least 15 minutes.
- Coat the chicken: After marinating, coat the chicken strips lightly in cornflour, shaking off any excess.
- Cook the chicken: Heat the olive oil in a non-stick pan over medium-high heat. Fry the chicken strips until crispy and golden, about 3-4 minutes on each side.
- Garnish and serve: Remove from the pan and drain on a paper towel. Serve with chopped spring onion and red chili (if desired), and enjoy with rice or as part of a meal.
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