Description
Easy Sticky Chicken Tenders made with honey soy glaze – quick, flavorful, crowd-pleasing recipe perfect for a weeknight dinner.
Ingredients
Scale
- 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
- 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
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!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4-5 chicken tenders
- Calories: 320 calories per serving
- Sugar: 12 grams
- Sodium: 720 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 24 grams
- Cholesterol: 95 milligrams