KFC Chicken Strips
Global • non_veg
How to Make Vegetarian KFC-Style Chicken Strips (Traditional & Healthy Version)
Vegetarian KFC-Style Chicken Strips are a modern Malaysian twist on a global favorite, adapted for local palates and dietary preferences. In Malaysia, the love for crispy, flavorful snacks is universal, with influences from Malay, Chinese, and Indian cuisines. This health-conscious recipe replaces traditional chicken with tempeh, a popular protein-rich ingredient found in local markets, to create a plant-based version that retains the signature crunch and spice of classic chicken strips. The marinade uses fresh local herbs like daun limau purut (kaffir lime leaves) and serai (lemongrass), delivering an aromatic profile that’s uniquely Malaysian. Not only does this dish satisfy cravings for fast food, but it also fits perfectly into a balanced Malaysian lunch or light dinner. By using air-frying or baking instead of deep-frying, the recipe keeps calories in check while delivering a satisfying texture. Whether enjoyed with nasi ulam, a fresh salad, or as a protein-packed snack, these vegetarian strips are a delicious celebration of Malaysia’s multicultural culinary landscape, ideal for families and health enthusiasts alike.
Ingredients(for 4-5 strips per person)
- 200g Tempeh (cut into strips)
- 1/2 cup Whole wheat flour (tepung gandum)
- 2 tbsp Cornstarch (kanji jagung)
- 1 tsp Garlic powder (serbuk bawang putih)
- 1 tsp Onion powder (serbuk bawang besar)
- 1 tsp Paprika (serbuk paprika)
- 1 stalk Serai (lemongrass) (minced)
- 2 leaves Daun limau purut (kaffir lime leaf) (finely shredded) - optional
- 1/4 cup Low-fat plain yogurt (for marinade)
- to taste Salt and black pepper (garam dan lada hitam)
- as needed Cooking spray or olive oil (for air-frying or baking)
Instructions
- 1
Slice tempeh into even strips. In a bowl, mix yogurt, minced serai, shredded daun limau purut, salt, and black pepper. Marinate tempeh for at least 10 minutes.
10 minutes
Marinating longer enhances flavor.
- 2
In a shallow dish, combine whole wheat flour, cornstarch, garlic powder, onion powder, and paprika.
3 minutes
Mix dry ingredients well for even coating.
- 3
Remove tempeh from marinade, letting excess drip off. Dredge each strip in the flour mixture until well coated.
4 minutes
Press gently for a crispier crust.
- 4
Arrange tempeh strips on a baking tray lined with parchment paper. Lightly spray with cooking spray or brush lightly with olive oil.
2 minutes
Don’t overcrowd the tray for even browning.
Why This Dish is Healthy
By baking or air-frying instead of deep-frying, this recipe cuts down on unhealthy fats and excess calories. Using tempeh offers high protein with less cholesterol, supporting muscle growth and weight management. Whole wheat flour increases fiber intake, aiding digestion and promoting fullness. Local fresh herbs add micronutrients and flavor without extra sodium or additives.
This vegetarian KFC-Style Chicken Strips recipe is rich in plant-based protein from tempeh, a staple in Malaysian vegetarian cuisine. Whole wheat flour and cornstarch provide complex carbohydrates, while the use of fresh herbs adds antioxidants. The absence of deep-frying reduces saturated fat, making it heart-friendly. The dish is also a good source of dietary fiber, vitamins B and C, and minerals like calcium and iron from tempeh and local aromatics.
Pro Tips
- 💡Tip 1: Marinate tempeh overnight for deeper flavor.
- 💡Tip 2: Use a wire rack in the oven for maximum crispiness.
- 💡Tip 3: Add a pinch of kunyit (turmeric) for color and extra antioxidants.
Storage & Serving
Store cooled strips in an airtight container in the fridge for up to 2 days. Reheat in an oven or air-fryer for best texture. Avoid microwaving to preserve crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
