Ingredients
Scale
- 1.5 pounds boneless, skinless chicken tenders
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup vegetable oil (for frying)
- 1/2 cup honey or light brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
Instructions
- Step 1: In a shallow dish, combine the flour and cornstarch. Pat the chicken tenders dry, season lightly with salt and pepper, and dredge each tender completely in the flour mixture, shaking off any excess.
- Step 2: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Carefully place the coated chicken tenders into the hot oil (working in batches if necessary) and cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the cooked tenders and place them on a paper towel-lined plate to drain excess oil.
- Step 3: While the chicken rests, prepare the sticky glaze. Pour out the remaining oil from the pan, leaving about 1 teaspoon of residual oil/drippings. Reduce the heat to medium-low. Add the honey, soy sauce, rice vinegar, and minced garlic to the pan and stir constantly for 2-3 minutes until the sauce begins to simmer and slightly thicken.
- Step 4: Return all the cooked chicken tenders to the pan. Toss quickly and continuously with tongs, ensuring every piece of chicken is thoroughly coated in the glossy, sticky glaze. The sauce should cling tightly to the tenders.
- Step 5: Remove from heat immediately and serve hot, optionally garnished with sesame seeds or sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, noting that the sticky glaze will firm up significantly when chilled.
- For the best texture, reheat leftover tenders in a preheated oven (350°F/175°C) or an air fryer until warmed through and the glaze has softened again, avoiding the microwave if possible.
- Serve these flavorful tenders immediately over a bed of steamed jasmine rice and a side of quick-blanched broccoli to balance the richness of the sticky sauce.
- The combination of flour and cornstarch is vital for maximum crunch; shake off only the loose excess after dredging to ensure a substantial, crispy crust forms during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3-4 Tenders (Approx. 140g)
- Calories: 385
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: *(Note: The FDA does not provide standard Daily Values for Unsaturated Fat or Trans Fat, so a placeholder symbol is used to maintain accurate reporting.)*
- Trans Fat: 0g
- Protein: 22g