Two or three whole raw chicken fillet strips, boneless and skinless, showing natural variation

Meat

Chicken Fillet / Chicken Tender

Retail 雞柳 may mean an inner tender or a prepared breast strip, not one guaranteed anatomy; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 雞柳
English: Chicken Fillet / Chicken Tender
Bahasa Indonesia: Fillet ayam (lihat label potongan)
Tagalog: Chicken fillet (tingnan ang label ng hiwa)

What is it?

Chicken Fillet / Chicken Tender is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

narrow boneless chicken strips; may be whole tenders or cut breast strips; requires a 雞柳 label or counter confirmation.

narrow boneless chicken strips
may be whole tenders or cut breast strips
requires a 雞柳 label or counter confirmation

Common confusion

Chicken Breast

Chicken breast is a broader whole cut; chicken fillet is narrower, but appearance cannot prove an inner tender.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Chicken breast is a broader whole cut; chicken fillet is narrower, but appearance cannot prove an inner tender.

What Ma’am or Sir may say

買雞柳，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Chicken Fillet / Chicken Tender, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要雞柳，要原裝標籤或檔口牌清楚嗰款。

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Last reviewed

2026-08-24