Description
These Crispy Asian Chicken Tenders are a flavorful twist on classic chicken tenders, featuring a crunchy panko coating with a hint of Asian-inspired spices. Perfect for a quick and easy weeknight dinner!
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds chicken tenderloins or boneless skinless chicken breasts cut into 3/4-inch strips (about 16 strips total)
- 1/4 cup milk or buttermilk
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon Sriracha chili paste (sambal oelek), or hot sauce of choice
For Coating:
- 2 cups whole wheat panko bread crumbs (or regular panko)
- 2 tablespoons extra-virgin olive oil
- Chopped green onions, optional for serving
Instructions
- Marinate the Chicken: Place chicken strips in a ziptop bag. Whisk together milk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce. Pour over chicken, seal the bag, and marinate for 30 minutes.
- Prepare for Baking: Preheat oven to 350°F. Line a baking sheet with foil and place a wire rack on top, coated with nonstick spray.
- Coat the Chicken: Toss panko with olive oil. Coat marinated chicken with breadcrumbs and arrange on the prepared baking sheet.
- Bake: Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F.
Notes
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- For a crispy texture, reheat in a skillet or enjoy cold over a salad.
- Consider doubling the recipe for leftovers to use in salads or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
