Orange Chicken Tenders with Yum Yum Sauce
Orange Chicken Tenders with Yum Yum Sauce
Ingredients
For the Chicken Tenders
- 2 pounds chicken tenders
- 1 egg
- 1/4 cup soy sauce
- 1/4 cup corn starch
For the Dry Batter
- 5 cups all-purpose flour
- 1 1/2 cups corn starch
- 2 teaspoons baking powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt, to taste
For the Wet Batter
- 2 cups dry batter
- 1 pint sparkling water
- 1 egg
For the Orange Chicken Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons chili flakes
- 1/4 cup sweet chili sauce
- 1/2 cup soy sauce
- 1 1/2 cups orange juice
- 1/4 cup brown sugar, optional
- 1 tablespoon corn starch
- 1 tablespoon water
For the Yum Yum Sauce
- 2 cups mayonnaise
- 1/2 cup ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon MSG
- 1/4 teaspoon salt, to taste
- 1 tablespoon water, 1 to 2 tablespoons, for preferred thickness
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
In a large bowl, combine the chicken tenders, 1 egg, 1/4 cup soy sauce, and 1/4 cup corn starch. Mix well to ensure all chicken pieces are thoroughly coated. Set aside.
⏱️ 5 min
- 2
Prepare the dry batter: In a separate large bowl, whisk together the all-purpose flour, 1 1/2 cups corn starch, baking powder, garlic powder, paprika, chili powder, cayenne pepper, dried thyme, and salt. Mix until all ingredients are evenly distributed.
⏱️ 5 min
- 3
Prepare the wet batter: In a medium bowl, combine 2 cups of the prepared dry batter with 1 egg. Gradually add the sparkling water, mixing slowly with a whisk until a smooth, pancake-like batter forms. Be careful not to overmix.
⏱️ 5 min
- 4
Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Batter the chicken: Working in batches, take each marinated chicken tender and first dredge it thoroughly in the dry batter, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, dredge it back into the dry batter for a second coating, pressing gently to adhere.
⏱️ 10 min
- 6
Fry the chicken: Carefully place the battered chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 7
Prepare the Orange Chicken Sauce: In a medium saucepan or skillet, melt the butter over medium heat. Add the minced garlic and chili flakes, and sauté for 1 minute until fragrant. Stir in the sweet chili sauce, 1/2 cup soy sauce, and orange juice. If using, add the brown sugar. Bring to a gentle simmer.
⏱️ 5 min
- 8
Thicken the Orange Chicken Sauce: In a small bowl, whisk together 1 tablespoon corn starch and 1 tablespoon water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to stir constantly until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 3 min
- 9
Toss the chicken: Add the fried chicken tenders to the Orange Chicken Sauce and toss gently to coat each piece evenly. Serve immediately.
⏱️ 2 min
- 10
Prepare the Yum Yum Sauce: In a separate bowl, combine the mayonnaise, ketchup, rice vinegar, honey, 1 teaspoon soy sauce, paprika, garlic powder, and MSG. Add salt to taste. Mix all ingredients thoroughly until smooth. Add 1-2 tablespoons of water, one tablespoon at a time, until the desired thickness is achieved.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken Tenders with Yum Yum Sauce
For the Chicken Tenders
- 2 pounds chicken tenders
- 1 egg
- 1/4 cup soy sauce
- 1/4 cup corn starch
For the Dry Batter
- 5 cups all-purpose flour
- 1 1/2 cups corn starch
- 2 teaspoons baking powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt, to taste
For the Wet Batter
- 2 cups dry batter
- 1 pint sparkling water
- 1 egg
For the Orange Chicken Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons chili flakes
- 1/4 cup sweet chili sauce
- 1/2 cup soy sauce
- 1 1/2 cups orange juice
- 1/4 cup brown sugar, optional
- 1 tablespoon corn starch
- 1 tablespoon water
For the Yum Yum Sauce
- 2 cups mayonnaise
- 1/2 cup ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon MSG
- 1/4 teaspoon salt, to taste
- 1 tablespoon water, 1 to 2 tablespoons, for preferred thickness
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
In a large bowl, combine the chicken tenders, 1 egg, 1/4 cup soy sauce, and 1/4 cup corn starch. Mix well to ensure all chicken pieces are thoroughly coated. Set aside.
⏱️ 5 min - 2
Prepare the dry batter: In a separate large bowl, whisk together the all-purpose flour, 1 1/2 cups corn starch, baking powder, garlic powder, paprika, chili powder, cayenne pepper, dried thyme, and salt. Mix until all ingredients are evenly distributed.
⏱️ 5 min - 3
Prepare the wet batter: In a medium bowl, combine 2 cups of the prepared dry batter with 1 egg. Gradually add the sparkling water, mixing slowly with a whisk until a smooth, pancake-like batter forms. Be careful not to overmix.
⏱️ 5 min - 4
Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Batter the chicken: Working in batches, take each marinated chicken tender and first dredge it thoroughly in the dry batter, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, dredge it back into the dry batter for a second coating, pressing gently to adhere.
⏱️ 10 min - 6
Fry the chicken: Carefully place the battered chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 7
Prepare the Orange Chicken Sauce: In a medium saucepan or skillet, melt the butter over medium heat. Add the minced garlic and chili flakes, and sauté for 1 minute until fragrant. Stir in the sweet chili sauce, 1/2 cup soy sauce, and orange juice. If using, add the brown sugar. Bring to a gentle simmer.
⏱️ 5 min - 8
Thicken the Orange Chicken Sauce: In a small bowl, whisk together 1 tablespoon corn starch and 1 tablespoon water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to stir constantly until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 3 min - 9
Toss the chicken: Add the fried chicken tenders to the Orange Chicken Sauce and toss gently to coat each piece evenly. Serve immediately.
⏱️ 2 min - 10
Prepare the Yum Yum Sauce: In a separate bowl, combine the mayonnaise, ketchup, rice vinegar, honey, 1 teaspoon soy sauce, paprika, garlic powder, and MSG. Add salt to taste. Mix all ingredients thoroughly until smooth. Add 1-2 tablespoons of water, one tablespoon at a time, until the desired thickness is achieved.
⏱️ 5 min