Sticky chicken tenders are the perfect combination of crispy, golden chicken on the outside with a sweet and savory sticky glaze that everyone will love. These chicken tenders are easy to make and packed with flavor, making them a great option for dinner, parties, or game day. The sauce is made with simple ingredients like honey, soy sauce, and garlic, which come together to create a deliciously sticky coating that will have you craving more. Serve with your favorite sides for a meal everyone will enjoy!
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For the chicken tenders:
- 1 1/2 lbs chicken tenders (or chicken breast cut into strips)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten
- 1/2 cup breadcrumbs (optional, for extra crunch)
- 2 tablespoons vegetable oil (for frying)
For the sticky sauce:
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (optional)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon cornstarch (to thicken the sauce)
Directions:
Prepare the chicken tenders:
- Preheat the oil: Heat vegetable oil in a large skillet over medium-high heat.
- Coat the chicken: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the egg. Dredge each chicken tender in the flour mixture, dip it in the egg, then coat it again in the flour mixture (or breadcrumbs for extra crunch).
- Cook the chicken: Fry the coated chicken tenders in the preheated oil for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.
Make the sticky sauce:
- Prepare the sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger (if using), and red pepper flakes (if using). Stir to combine and bring to a simmer over medium heat.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Coat the chicken:
- Combine with the sauce: Once the sauce is ready, add the cooked chicken tenders to the skillet and toss them in the sticky sauce until evenly coated. Cook for an additional 1-2 minutes, allowing the sauce to cling to the chicken.
Serve:
- Serve: Once coated, transfer the sticky chicken tenders to a serving plate. Garnish with sesame seeds, chopped green onions, or fresh cilantro if desired. Serve hot with your favorite dipping sauce or side dishes.
Notes:
- Chicken Substitutes: You can substitute chicken tenders with chicken breast or thighs, cut into strips, if preferred.
- Sauce Variations: For a spicier version, increase the amount of red pepper flakes or add a dash of sriracha sauce to the glaze.
- Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before using.
- Storage: Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
Conclusion:
Sticky Chicken Tenders are a delicious and easy-to-make meal that will quickly become a family favorite. With their crispy exterior and sweet, savory glaze, these tenders are perfect for dinner, parties, or as a fun appetizer. The sticky sauce is the perfect balance of sweetness and tang, making these chicken tenders irresistible. Try this recipe for a quick and satisfying meal that everyone will enjoy!
Frequently Asked Questions
Can I make the sticky chicken tenders ahead of time, and if so, how should I store them?
Yes, you can make the sticky sauce ahead of time. Prepare the sauce according to the recipe instructions and store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over medium heat before coating the cooked chicken tenders. For the chicken, it’s best to cook them just before serving to maintain crispness. Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to help restore some of the crispiness.
What are some good substitutions for the ingredients in the sticky sauce and the chicken coating?
For the sauce, you can substitute apple cider vinegar for rice vinegar, using the same 1:1 ratio (1 tablespoon). If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger. If you prefer a sweeter sauce, add a bit more honey. For the chicken coating, you can use panko breadcrumbs instead of regular breadcrumbs for extra crunch, or omit the breadcrumbs altogether. If you don’t have onion powder, increase the garlic powder to 1 1/2 teaspoons. If you’re out of all-purpose flour, you can substitute with equal parts of cornstarch or rice flour, but the texture might be slightly different.
How do I know when the chicken tenders are perfectly cooked?
The chicken tenders are perfectly cooked when they reach an internal temperature of 165°F (74°C). Visually, the chicken should be golden brown and crispy on the outside. When you cut into a tender, the juices should run clear, and the meat should be opaque throughout, with no pink remaining. The cooking time is approximately 4-5 minutes per side, but this can vary depending on the thickness of the tenders, so always use a meat thermometer to ensure they are fully cooked.
Can I double or triple this recipe to feed a larger group?
Yes, you can easily scale this recipe up. When doubling or tripling the recipe, you may need to cook the chicken tenders in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in less crispy chicken. Increase the amount of oil as needed. You may also need a larger saucepan for the sauce. Adjust the cooking time slightly, keeping a close eye on the chicken to ensure it doesn’t overcook. Consider using two skillets to fry the chicken for a larger crowd.
What are the nutritional highlights of this sticky chicken tenders recipe?
This recipe provides a good source of protein from the chicken. Chicken is a lean protein, providing essential amino acids for muscle building and repair. The sauce ingredients, like garlic and ginger, offer potential antioxidant and anti-inflammatory benefits. Honey provides natural sweetness and can offer trace amounts of vitamins and minerals. The breading and frying add some carbohydrates and fats. Serving with a side of vegetables will significantly increase the nutritional value, adding fiber, vitamins, and minerals.
Sticky Chicken Tenders – Sweet, Savory, and Perfectly Glazed
This recipe features tender chicken tenders glazed to perfection, delivering a harmonious blend of sweet and savory flavors perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds chicken tenders fresh or thawed
- 0.5 cup soy sauce
- 0.25 cup honey preferably local
- 1 tablespoon sesame oil
- 0.25 teaspoon red pepper flakes optional, for heat
Instructions
Preparation Steps
- In a bowl, combine soy sauce, honey, sesame oil, and red pepper flakes to create the glaze.
- Place chicken tenders in a shallow dish and pour the glaze over them. Let them marinate for at least 15 minutes.
- Preheat your skillet over medium heat. Cook marinated chicken tenders for about 5-7 minutes on each side or until cooked through and sticky.
Notes
Serve with a side of steamed vegetables or rice for a complete meal.
