Crispy Sweet Chili Chicken Tenders
These Asian-inspired chicken tenders feature a super-crispy panko coating and a sticky, sweet-spicy chili glaze. Perfect for weeknight dinners, parties, or whenever you crave takeout-style crunch and flavor at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken tenders (or chicken breasts sliced into strips)
- 1 1/2 cups panko breadcrumbs
- 1/3 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds (optional)
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Sliced green onions (for garnish, optional)
- Chopped cilantro (for garnish, optional)
- Lime wedges (for garnish, optional)
- Canola or vegetable oil (for frying)
Instructions
- Pat chicken tenders dry with paper towels. If using chicken breasts, slice into 1-inch strips. Season with salt and pepper.
- Set up three bowls: one with flour, garlic powder, onion powder, salt, and black pepper; one with whisked eggs; and one with panko, cornstarch, and sesame seeds (if using).
- Dredge each chicken strip in seasoned flour, shake off excess, dip in egg wash, then press into panko mixture. Lay breaded tenders on a baking sheet.
- Pour about 1/2 inch of oil into a large skillet or Dutch oven. Heat over medium-high until oil reaches 350°F.
- Fry tenders in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Do not crowd the pan.
- Transfer cooked tenders to a wire rack or paper towels. Sprinkle with a pinch of salt while hot.
- In a small saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, and red pepper flakes (if using). Warm over low heat until glossy, stirring. Do not boil.
- Brush or drizzle the warm glaze over the crispy chicken tenders, or toss tenders gently in a large bowl with the sauce.
- Garnish with sliced green onions, chopped cilantro, and lime wedges. Serve immediately.
Notes
For gluten-free, use gluten-free flour and panko. For a lighter version, bake or air fry the tenders. Glaze just before serving to keep the coating crisp. Double bread for extra crunch. Store leftovers un-glazed for best texture and reheat in the oven or air fryer.
Nutrition
- Serving Size: About 3 tenders with glaze
- Calories: 320
- Sugar: 10
- Sodium: 700
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 27
Keywords: chicken tenders, sweet chili, crispy chicken, Asian chicken, panko, easy dinner, party food, appetizer, fried chicken, homemade takeout