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To create mouthwatering Sweet Chili Chicken Tenders, understanding the ingredients is crucial. The dish primarily features chicken tenders, a popular cut of meat known for its tenderness and juicy flavor. Chicken tenders are the small strips of meat that run along the underside of the chicken breast. Their texture makes them ideal for frying, as they cook quickly and remain moist and flavorful.

Sweet Chili Chicken Tenders

Discover the deliciousness of Sweet Chili Chicken Tenders, a favorite dish that's making waves in kitchens everywhere. These crispy delights combine tender chicken strips with a sweet and tangy sauce that’s perfect for any occasion, from family dinners to parties. Versatile and easy to prepare, they can be served as appetizers or a main course. Dive into the joy of cooking and enjoy the satisfying crunch and incredible flavor that keeps everyone coming back for more.
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Ingredients
  

1 lb (450 g) boneless, skinless chicken tenders

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sweet chili sauce (store-bought or homemade)

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

Fresh cilantro (for garnish)

Sesame seeds (for garnish)

Cooking oil (for frying)

Instructions
 

Prepare the Chicken: Begin by rinsing the chicken tenders under cold water to clean them. Pat them dry thoroughly with paper towels to ensure the coating sticks well. Set the chicken tenders aside for breading.

    Set Up Breading Station: Create a three-bowl setup for breading. In the first shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until well blended. In the second bowl, beat the two large eggs until smooth. The third bowl should be filled with panko breadcrumbs for a delightful crunch.

      Bread the Tenders: Take each chicken tender and dip it into the flour mixture, making sure to coat it evenly while shaking off any excess. Next, dunk the coated tender into the beaten eggs, allowing any excess egg to drip off. Finally, roll the tender in the panko breadcrumbs, gently pressing to help the breadcrumbs stick. Repeat this process for all the chicken tenders.

        Make the Sauce: In a small saucepan over medium heat, combine the sweet chili sauce, honey, soy sauce, rice vinegar, and sesame oil. Stir the mixture frequently until everything is well combined and bring it to a gentle simmer. Allow it to simmer for about 3-4 minutes until it slightly thickens, then remove it from the heat and set aside.

          Fry the Chicken: In a large skillet, pour in enough cooking oil to cover the bottom by about 1/2 inch. Heat the oil over medium-high heat until it shimmers. Carefully add the breaded chicken tenders in batches (don’t overcrowd the skillet!). Fry each tender for about 4-5 minutes on each side or until they are golden brown and cooked through (the internal temperature should reach 165°F / 75°C). Once done, transfer them to paper towels to drain excess oil.

            Glaze the Tenders: Using a large bowl, toss the hot chicken tenders in the prepared sweet chili sauce until they are evenly coated with the luscious glaze.

              Serve: Arrange the glazed chicken tenders neatly on a serving platter. For the finishing touch, garnish them with a sprinkle of chopped fresh cilantro and sesame seeds. For added enjoyment, serve with extra sweet chili sauce on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings