Honey Garlic Chicken Tenders
Honey Garlic Chicken Tenders
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup All-purpose flour
- 2 Eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil, for frying
- 0.5 cup Honey
- 0.25 cup Soy sauce
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated fresh
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Red pepper flakes, (optional)
Instructions
- 1
Prepare the chicken: Pat the chicken strips dry with paper towels. Set up a dredging station with three shallow dishes. In the first dish, place the flour seasoned with salt and pepper. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs.
⏱️ 5 min
- 2
Bread the chicken: Dredge each chicken strip first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded chicken on a clean plate or baking sheet.
⏱️ 7 min
- 3
Make the glaze: In a small saucepan, combine honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the honey is dissolved and the sauce thickens slightly, about 3-5 minutes. Remove from heat.
⏱️ 5 min•🌡️ 200
- 4
Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add chicken tenders in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
⏱️ 10 min•🌡️ 350
- 5
Glaze the chicken: Remove fried chicken tenders from the skillet and place them in a large bowl. Pour the warm honey garlic glaze over the chicken and toss gently to coat evenly. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Tenders
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup All-purpose flour
- 2 Eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil, for frying
- 0.5 cup Honey
- 0.25 cup Soy sauce
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated fresh
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Red pepper flakes, (optional)
Instructions
- 1
Prepare the chicken: Pat the chicken strips dry with paper towels. Set up a dredging station with three shallow dishes. In the first dish, place the flour seasoned with salt and pepper. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs.
⏱️ 5 min - 2
Bread the chicken: Dredge each chicken strip first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded chicken on a clean plate or baking sheet.
⏱️ 7 min - 3
Make the glaze: In a small saucepan, combine honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the honey is dissolved and the sauce thickens slightly, about 3-5 minutes. Remove from heat.
⏱️ 5 min•🌡️ 200 - 4
Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add chicken tenders in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
⏱️ 10 min•🌡️ 350 - 5
Glaze the chicken: Remove fried chicken tenders from the skillet and place them in a large bowl. Pour the warm honey garlic glaze over the chicken and toss gently to coat evenly. Serve immediately.
⏱️ 3 min