For the Chicken:

• 2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins)
• 2 large eggs, whisked
• 2 cups all-purpose flour +1/2 cup cornstarch
• 1 tsp baking powder
• Seasonings: 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt, 2 tsp paprika, 1 tsp (optional) of 5-spice powder
• Neutral oil, for frying

Chili Crunch Mayo:

• 1 cup mayonnaise
• 1/4 cup Chili Crunch

For Garnish:

• Green onions, sliced thinly
• Drizzle of Chili Crunch
• 1 tsp flaky salt

Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). Season the chicken generously on all sides with the listed seasonings.

Set up two bowls. In one, combine the flour, cornstarch, and baking powder. In another bowl, whisk the eggs.

Heat neutral oil in a large pot or deep skillet until it reaches 350°F / 175°C. Aim for about 2–3 inches of oil.

Drizzle a spoonful of egg into the flour mixture and toss with your fingers to create little crispy bits. Dip each seasoned chicken tender into the egg, let the excess drip off, then coat thoroughly in the flour mixture. Press the coating onto the chicken and shake off any extra.

Carefully place the chicken into the hot oil, working in batches. Don’t touch them for the first 1–2 mins. Fry for 7–10 mins, until deeply golden & cooked through. Transfer to a paper towel-lined rack & finish with salt.

In a bowl, combine the mayonnaise with Chili Crunch. Mix until smooth & adjust the ratio as you wish.

Pile the chicken onto a plate, serve with fries or rice and drizzle generously with extra Chili Crunch, scatter over green onions, and serve with the chili crunch mayo for dipping.