Sweet and Sticky Honey Garlic Chicken Tenders Recipe
Sweet and Sticky Honey Garlic Chicken Tenders are crispy baked chicken strips coated in a crunchy panko crust, then tossed in a flavorful, sticky honey garlic sauce. This easy-to-make recipe combines the perfect balance of sweet, savory, and tangy flavors, ideal for a quick weeknight dinner or crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 2 pounds boneless skinless chicken breast (or chicken tenderloins)
- 1 cup panko bread crumbs (or regular bread crumbs)
- 2 eggs
- 3/4 cup all-purpose flour (or more if needed)
- 1 teaspoon kosher salt
- Fresh cracked black pepper (to taste)
- Optional additional seasonings (additional salt & pepper, crushed or minced garlic, garlic powder, smoked paprika, etc.)
Sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/4 cup soy sauce (or fish sauce; fish sauce will be saltier, start with 2–3 tablespoons)
- 1 tablespoon chili garlic sauce (or any hot sauce, optional)
- 2 tablespoons fresh lime juice (or rice vinegar)
- 1 teaspoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line 1-2 baking sheets with parchment paper to prepare for baking the chicken tenders.
- Cut Chicken: If using chicken breasts, slice them into thin, evenly sized strips to ensure uniform cooking. You can season these strips with salt, pepper, and your favorite seasonings like crushed garlic or smoked paprika for extra flavor.
- Coat Chicken: Set up three bowls: one with panko or breadcrumbs, one with beaten eggs, and one with flour mixed with kosher salt and black pepper. Dredge each chicken strip first in flour, then egg, and finally coat with panko breadcrumbs. Lay them on the prepared baking sheet.
- Bake Chicken and Flip: Bake the breaded chicken strips in the oven at 425°F for about 15 minutes. Then flip each strip to the other side to promote even crisping.
- Finish Baking: Continue baking for an additional 5-10 minutes or until the chicken strips are crisp, golden, and cooked through.
- Make Sauce: While the chicken bakes, whisk together in a bowl the ketchup, honey, soy sauce (or fish sauce), chili garlic sauce, fresh lime juice (or rice vinegar), and cornstarch until smooth and combined.
- Toss Chicken with Sauce: Heat a large skillet over medium heat. Add half of the baked chicken strips and half of the sauce, tossing to coat. Cook for 30 seconds to 1 minute on each side until the chicken absorbs the sauce and becomes sticky. Repeat with the remaining chicken and sauce, ensuring not to overheat the pan to prevent the sauce from drying out.
Notes
- Use fish sauce instead of soy sauce for a richer umami flavor but reduce quantity due to higher saltiness.
- Ensure chicken strips are evenly sized for consistent cooking.
- Be careful not to overheat the pan when tossing the chicken with sauce to avoid the sauce becoming too thick or burnt.
- For extra crispiness, allow coated chicken strips to rest a few minutes before baking.
- This recipe can be adjusted to be gluten free by using gluten-free flour and panko alternatives.
