Puffy Chicken

Name: Puffy Chicken
Prep time: 17 min
Cook time: 25 min
Total time: 42 min
Yield: 3
Ingredients: 1 chicken breast; 3 egg whites; 2 tbsp white flour; 100 g (12–13 level tsp) cornstarch; 40 ml (3–4 tsp) water; 100 ml (half a glass) frying oil; 1 tsp (together with black pepper) salt; 1 tsp (together with salt) black pepper

Recipe by Khatereh | خاطره (@khaterehdiary) on Instagram · View original post

5.1/10 · PopularityBased on the original Instagram post’s likes and comments.

Restaurant-style puffy fried chicken strips: chicken breast coated in a light egg-white and cornstarch batter, fried quickly in very hot oil so it puffs up crisp outside and stays juicy inside.

Health score 4.5/10
42 min
Prep 17 min
Serves 3
Medium
370 kcal

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Ingredients

chicken breast1
egg whites3
white flour2 tbsp
cornstarchPart is used for coating the chicken and the rest in the batter.100 g (12–13 level tsp)

You probably have these

water40 ml (3–4 tsp)
frying oilPreferably a frying oil.100 ml (half a glass)
saltThe source gives one teaspoon of salt and black pepper together; used for the chicken and the cornstarch coating.1 tsp (together with black pepper)
black pepperThe source gives one teaspoon of salt and black pepper together; used for the chicken and the cornstarch coating.1 tsp (together with salt)

Method

Cut the chicken breast into thin strips.
Season the chicken strips with salt and black pepper.
Whisk the egg whites just until foamy; they do not need to be beaten stiff.
Make the batter: mix the flour, water, the remaining cornstarch and the foamy egg whites into a smooth liquid.
Put some cornstarch in a bowl and mix in a little salt and black pepper so the coating is seasoned too.
Coat each chicken strip first in the seasoned cornstarch.
Then dip the strip into the batter, without letting it sit long so the liquid does not slide off.
Heat the frying oil until it is very hot, hot enough that the chicken puffs up and rises quickly.
Fry the coated strips immediately in the hot oil until puffed and golden.
Do not leave the chicken in the oil long; it cooks through completely but should stay juicy.
Fry one piece first to get the timing right, then fry the rest the same way.
Serve the puffy chicken hot and crispy.

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