Salt and Vinegar Chicken Strips
These Salt and Vinegar Chicken Strips combine the sharp, tangy taste of vinegar with the crisp texture of golden-fried chicken. A deliciously savory twist on a classic,
Ingredients
- Chicken Breast – 2 large 400-500 g, cut into strips
- Salt – 1 tablespoon 18 g, for marinating
- White Vinegar – 3 tablespoons 45 g, for marinating
- Flour – 1 cup 120 g
- Cornstarch – 1/4 cup 30 g
- Baking Powder – 1 teaspoon 4 g
- Salt – 1/2 teaspoon 3 g, for seasoning the coating
- Ground Black Pepper – 1/4 teaspoon 1 g
- Garlic Powder – 1 teaspoon 3 g
- Onion Powder – 1/2 teaspoon 1.5 g
- Egg – 1 large 50 g
- Oil – For frying vegetable or peanut oil works best, amount varies based on frying method
Instructions
Step 1: Marinate the Chicken
- Cut chicken breasts into 1 to 1.5-inch strips. Place them in a bowl, add 3 tablespoons of white vinegar, and 1 tablespoon of salt. Let the chicken marinate for at least 30 minutes.
Step 2: Prepare the Coating
- In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Mix everything well.
Step 3: Dredge the Chicken
- Dip each chicken strip into the beaten egg, then coat it with the flour mixture. Press gently to make sure the coating sticks.
Step 4: Fry the Chicken
- Heat oil in a pan over medium heat, aiming for 350°F (175°C). Fry the chicken for 4-5 minutes on each side until golden and crispy. Don’t overcrowd the pan.
Step 5: Serve and Enjoy
- Sprinkle extra salt and vinegar over the chicken immediately after frying. Serve hot with your favorite dipping sauce or on its own.
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