whiteonricecouple.com
Sweet and Sticky Honey Garlic Chicken Tenders
The tenders can be cooked by either baking or frying. Baking is healthier and frying is crispier. Since tossing the tenders in the sauce will reduce the crispiness a bit, we've written the recipe up with the baking instructions. For frying, cook the tenders in oil that is about 375°F for about 3-5 minutes per side, or until golden and cooked through. Here's more detailed instructions on our sister site for fried chicken tenders.The garlic in the sauce comes from the chili garlic sauce. If you like it more garlicky, you can always add more some crushed/minced garlic or garlic powder to the tenders when seasoning them, or to the sauce.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Instructions
- 01
Pre-heat oven to 425°F (220°C). Prepare 1-2 baking sheets lined with parchment paper.
- 02
If using chicken breasts, cut into thin strips. The thicker they are, the longer they take to cook. Make sure the strips are consistently sized so that you get even baking. Optional-For a well-seasoned tender, coat the chicken with salt, pepper, and/or any other seasonings you enjoy (crushed garlic, garlic powder, paprika. etc).
- 03
In a bowl, add panko or breadcrumbs. In another bowl, beat the eggs. In a third bowl combine flour, teaspoon of salt, and black pepper.Dredge each strip of chicken in flour, then egg, then Panko or breadcrumbs. Lay coated chicken strips on sheet pan. Repeat for all chicken strips.
- 04
Bake chicken strips at 425°F (220°C) for about 15 minutes. Flip the chicken strips to the other side up.
- 05
Continue to bake for another 5-10 minutes or until crisp and cooked through.
- 06
While the chicken is baking, make the sauce. In bowl, whisk together all the sauce ingredients: ketchup, honey, soy sauce (or fish sauce), chili garlic sauce, fresh lime juice or rice vinegar, and cornstarch.
- 07
Heat a large skillet over medium heat. Add half of the chicken strips and half of the sauce. Toss to coat and cook for about 30 seconds to 1 minutes on each side or until the chicken strips soak up the sauce on both sides and become sticky. Repeat with remainder of sauce and chicken strips. (Cooking Tip: Don't let the pan get too hot because if the pan becomes too hot, it dries up the sauce and becomes too sticky.)
Nutrition
per serving · 1 serving
- Calories
- 537
- Protein
- 54g
- Carbs
- 63g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 43g
- Sat. fat
- 2g
- Sodium
- 2208mg
- Cholesterol
- 186mg
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