Easy Sticky Chicken Tenders

Imagine sinking your teeth into perfectly crispy yet juicy Easy Sticky Chicken Tenders coated in a glossy, sweet-savory glaze that clings to every bite. These irresistible tenders transform ordinary chicken into an extraordinary meal that both kids and adults will request again and again. The beautiful balance of sticky sweetness with a hint of spice makes these Easy Sticky Chicken Tenders stand out from standard chicken recipes. You’ll learn how to create restaurant-quality chicken tenders with minimal effort, using simple ingredients that create maximum flavor impact.

Why You’ll Love This Recipe

These Easy Sticky Chicken Tenders will quickly become a family favorite for several compelling reasons. First, they offer that perfect textural contrast everyone craves – crispy exterior giving way to tender, juicy meat inside, all wrapped in a luscious, finger-licking glaze. The recipe uses pantry staples you likely already have on hand, making it ideal for last-minute dinner solutions when you’re short on time but still want something impressive.

The versatile sticky sauce can be adjusted to your heat preference, making it family-friendly while still delivering complex flavors that satisfy sophisticated palates. Unlike takeout versions, these homemade sticky chicken strips contain no mystery ingredients or excessive preservatives, giving you control over what goes into your family’s meal.

Perhaps most importantly, these tenders cook up quickly – ready in under 30 minutes from start to finish – making them perfect for busy weeknights when you need a satisfying meal without hours in the kitchen. The combination of ease, speed, and incredible flavor creates an unbeatable dinner option.

Ingredients

For the Easy Sticky Chicken Tenders:

• 1½ pounds (680g) chicken tenders (or boneless chicken breasts cut into strips)
• ½ cup (60g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (120g) panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil for cooking

For the Sticky Glaze:

• ⅓ cup (80ml) honey
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh ginger, grated
• 1-2 teaspoons sriracha sauce (adjust according to heat preference)
• 1 tablespoon cornstarch mixed with 2 tablespoons water

The key to these exceptional chicken fingers lies in the balance between the honey, which provides natural sweetness and the characteristic stickiness, and the soy sauce, which delivers umami depth. Fresh ginger adds aromatic complexity that elevates these tenders beyond ordinary chicken recipes.

Pro Tips

Achieve Maximum Crispiness: For the crispiest chicken tenders, make sure your oil is properly heated before adding the chicken. Test it by sprinkling a few breadcrumbs – they should sizzle immediately. Also, don’t overcrowd the pan, as this will cause steaming rather than browning. Cook in batches if necessary to maintain that perfect crispy coating that will later hold onto the sticky glaze.

Perfect Glaze Consistency: The secret to the ideal sticky coating is patience with your sauce reduction. After adding all glaze ingredients, simmer until the sauce visibly thickens and coats the back of a spoon. When you draw a line through the sauce on the spoon with your finger, it should hold the line without immediately running back together. This ensures your Easy Sticky Chicken Tenders will have that perfect sticky-not-soggy coating.

Tender, Never Dry Chicken: The most common mistake with chicken tenders is overcooking. Use a meat thermometer to check for doneness at 165°F (74°C), or cut into the thickest tender to ensure it’s no longer pink inside with clear juices. Remember that the chicken will continue cooking slightly after removing from heat, especially while tossing in the hot glaze. Slightly undercooking before adding to the glaze ensures perfectly juicy sticky chicken tenders.

Instructions

Step 1: Prepare the Chicken
Start by patting the chicken tenders dry with paper towels to ensure maximum crispiness when cooked. If using chicken breasts, slice them into uniform 1-inch strips for even cooking. Set up your dredging station with three shallow dishes: flour (seasoned with a pinch of salt and pepper) in the first, beaten eggs in the second, and panko breadcrumbs in the third. This organized approach will make the coating process much cleaner and more efficient.

Step 2: Coat the Chicken
Working with a few pieces at a time, dredge each chicken tender in flour, shaking off excess. Next, dip into the beaten egg, ensuring complete coverage. Finally, press firmly into the panko breadcrumbs, making sure each piece is thoroughly coated. Place the breaded tenders on a plate while you finish coating all pieces. For extra crispiness, let the breaded tenders rest for 5 minutes before cooking to allow the coating to adhere better.

Step 3: Cook the Tenders
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken tenders, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Transfer the cooked tenders to a paper towel-lined plate to absorb excess oil while you prepare the glaze. Your kitchen will fill with the mouthwatering aroma of perfectly cooked chicken.

Step 4: Make the Sticky Glaze
In a separate saucepan, combine honey, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sriracha. Bring to a gentle simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch-water mixture while whisking constantly. Continue to simmer and stir for 2-3 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. The aroma will be intoxicatingly sweet and savory.

Step 5: Combine and Serve
Transfer the cooked chicken tenders to a large bowl and pour the warm sticky glaze over them. Gently toss until each tender is completely coated in the glossy sauce. The hot glaze will sizzle slightly as it coats the crispy chicken. Garnish with sesame seeds and sliced green onions if desired, and serve immediately while still hot and at peak stickiness. Watch as everyone reaches for seconds of these irresistible Easy Sticky Chicken Tenders!

Variations

Spicy Honey Garlic Sticky Tenders: For heat lovers, transform these Easy Sticky Chicken Tenders into a fiery treat by doubling the sriracha and adding 1 tablespoon of chili garlic sauce to the glaze. Balance the increased heat with an extra tablespoon of honey and finish with a sprinkle of red pepper flakes for a visually striking, flavor-packed variation that tingles the taste buds.

Pineapple Teriyaki Sticky Tenders: Create a tropical twist by adding ¼ cup pineapple juice and 2 tablespoons of crushed pineapple to the glaze, reducing the honey to 2 tablespoons. Add an extra tablespoon of soy sauce and a dash of ground ginger for a teriyaki-inspired flavor profile. These sticky chicken strips provide a delightful sweet-tangy experience that transports you to island shores with every bite.

Gluten-Free Sticky Tenders: Easily adapt this recipe for gluten-free diets by substituting regular flour with rice flour or cornstarch, using gluten-free panko breadcrumbs, and replacing soy sauce with tamari or coconut aminos. The resulting tenders maintain all the crispy-sticky goodness while accommodating dietary restrictions without sacrificing the essential flavor profile that makes these Easy Sticky Chicken Tenders so crave-worthy.

Storage and Serving

These Easy Sticky Chicken Tenders are best enjoyed immediately after coating with the glaze when they’re at their peak crispy-sticky perfection. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10-12 minutes until heated through and re-crisped. Avoid microwave reheating, which will make the tenders soggy.

Serve these glazed tenders over fluffy steamed rice to catch every drop of that delicious sticky sauce. For a complete meal, pair with quick-steamed broccoli or a simple Asian slaw dressed with rice vinegar and sesame oil. The colorful vegetables provide a refreshing contrast to the rich, sticky chicken.

For an appetizer presentation, slice the cooked tenders into bite-sized pieces, skewer with toothpicks, and arrange on a platter with a small bowl of extra glaze for dipping. Garnish with sesame seeds and sliced green onions to elevate the presentation for gatherings where these irresistible sticky chicken bites will disappear within minutes.

FAQs

Can I bake these chicken tenders instead of pan-frying them?
Yes! For a healthier version, place the breaded tenders on a wire rack over a baking sheet and spray with cooking oil. Bake at 425°F (220°C) for 15-18 minutes, flipping halfway, until golden and cooked through. Then toss with the sticky glaze as directed.

How can I make these sticky chicken tenders in advance for a party?
Prepare and cook the tenders up to 24 hours ahead, but don’t add the glaze. Store refrigerated, then reheat in a 375°F (190°C) oven until crisp and hot. Make the glaze fresh and toss just before serving for the best texture and flavor.

What’s the best way to get the glaze to stick to the chicken?
Ensure your glaze has properly thickened with cornstarch before coating the chicken. Also, let the glaze cool slightly (about 1 minute) before tossing with the tenders – this helps it adhere better while maintaining crispiness.

Can I use chicken thighs instead of tenders?
Absolutely! Boneless, skinless chicken thighs cut into strips work wonderfully and often result in juicier tenders. They may require 1-2 minutes additional cooking time to reach 165°F (74°C).

My glaze is too thick/thin. How can I fix it?
If too thick, whisk in 1-2 tablespoons of water until desired consistency. If too thin, mix 1 teaspoon cornstarch with 2 teaspoons water and gradually add to the simmering glaze until it reaches the perfect sticky consistency.

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