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Homemade Crispy Chicken Floss (No Oil, Sugar-Free)
This tasty dish features tender chicken strips that turn perfectly crisp when baked giving them a delightful crunch alongside a savory umami flavor from the sauces. The mild sweetness from the zero calorie sweetener balances out the rich salty notes while the scallions and ginger add a fresh herbaceous touch that makes every bite feel […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homemade Crispy Chicken Floss (No Oil, Sugar-Free)
| Ingredient | Amount |
|---|---|
| Chicken breast | 350 as needed |
| Scallions and ginger | a small amount |
| Light soy sauce | 18 as needed |
| Dark soy sauce | 2 as needed |
| Oyster sauce | 5 as needed |
| Zero-calorie sweetener | 8 as needed |
- Chicken breast350 as needed
- Scallions and gingera small amount
- Light soy sauce18 as needed
- Dark soy sauce2 as needed
- Oyster sauce5 as needed
- Zero-calorie sweetener8 as needed
Cooking StepsHow to cook Homemade Crispy Chicken Floss (No Oil, Sugar-Free) step by step
-
Step 1Add chicken breast, scallions, and ginger to a pot of water and bring to a boil. Skim off any foam, then simmer on low heat for 5 minutes.
-
Step 2Rinse the chicken breast under cold water. Roughly tear it apart by hand, then place in a stand mixer. Use the paddle attachment at speed 5 and mix for 5 minutes.
-
Step 3Meanwhile, prepare the sauce: combine light soy sauce, dark soy sauce, oyster sauce, and zero-calorie sweetener in a bowl, stirring until well mixed.
-
Step 4After mixing the chicken for 2-3 minutes, pour the sauce in and continue mixing.
-
Step 5The chicken will still have a lot of moisture at this point. Spread it evenly on a baking sheet and bake at 120°C (250°F) for 20 minutes.
-
Step 6Repeat the mixing and baking process 2-3 more times, reducing the baking time by half each round.
-
Step 7Oven settings: For quick dehydration, use double-layer baking mode at 120°C for 20 minutes. For regular baking, use baking/grill mode (use convection fan depending on granule size) at 120°C for 10 minutes.
-
Step 8After 3 cycles total, the chicken floss is ready. For a drier, crispier texture, bake a 4th time with a shorter duration to avoid burning. I added some seaweed flakes and white sesame seeds when packaging for extra flavor.
Homemade Crispy Chicken Floss (No Oil, Sugar-Free)
This tasty dish features tender chicken strips that turn perfectly crisp when baked giving them a delightful crunch alongside a savory umami flavor from the sauces. The mild sweetness from the zero calorie sweetener balances out the rich salty notes while the scallions and ginger add a fresh herbaceous touch that makes every bite feel […]
Ingredients
- 350 as needed Chicken breast
- a small amount Scallions and ginger
- 18 as needed Light soy sauce
- 2 as needed Dark soy sauce
- 5 as needed Oyster sauce
- 8 as needed Zero-calorie sweetener
Instructions
-
Add chicken breast, scallions, and ginger to a pot of water and bring to a boil. Skim off any foam, then simmer on low heat for 5 minutes.
-
Rinse the chicken breast under cold water. Roughly tear it apart by hand, then place in a stand mixer. Use the paddle attachment at speed 5 and mix for 5 minutes.
-
Meanwhile, prepare the sauce: combine light soy sauce, dark soy sauce, oyster sauce, and zero-calorie sweetener in a bowl, stirring until well mixed.
-
After mixing the chicken for 2-3 minutes, pour the sauce in and continue mixing.
-
The chicken will still have a lot of moisture at this point. Spread it evenly on a baking sheet and bake at 120°C (250°F) for 20 minutes.
-
Repeat the mixing and baking process 2-3 more times, reducing the baking time by half each round.
-
Oven settings: For quick dehydration, use double-layer baking mode at 120°C for 20 minutes. For regular baking, use baking/grill mode (use convection fan depending on granule size) at 120°C for 10 minutes.
-
After 3 cycles total, the chicken floss is ready. For a drier, crispier texture, bake a 4th time with a shorter duration to avoid burning. I added some seaweed flakes and white sesame seeds when packaging for extra flavor.
