Description
Crispy, tender chicken tenders coated in a sticky sweet and savory glaze that’s absolutely irresistible! This quick and easy recipe delivers restaurant-quality flavor in just 25 minutes with simple pantry ingredients. Perfect for weeknight dinners, meal prep, or anytime you need a crowd-pleasing chicken dish.
Ingredients
Scale
For the Chicken:
- 1½ pounds chicken tenders (about 8-10 pieces)
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
For the Sweet Glaze:
- ⅓ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil (optional but recommended)
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh parsley or cilantro
Instructions
- Prepare the chicken: Pat chicken tenders completely dry with paper towels – this is crucial for getting them crispy. In a shallow bowl, mix together 3 tablespoons cornstarch, salt, and pepper. Lightly coat each chicken tender in the cornstarch mixture, shaking off any excess. Set aside on a plate.
- Make the glaze: In a small saucepan or bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, water, 1 tablespoon cornstarch, sesame oil, and red pepper flakes (if using) until the cornstarch is completely dissolved and no lumps remain. Set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, add the chicken tenders in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes on the first side without moving them – this helps them develop a golden crust.
- Flip and finish: Flip the chicken tenders and cook for another 3-4 minutes on the second side until golden brown and the internal temperature reaches 165°F. The chicken should be cooked through and no longer pink in the center.
- Add the glaze: Reduce heat to medium-low. Give your glaze mixture a quick stir (the cornstarch may have settled), then pour it over the chicken in the skillet. The glaze will start bubbling immediately – this is perfect!
- Coat and thicken: Gently turn the chicken tenders to coat them in the glaze. Let everything simmer together for 2-3 minutes, turning the chicken occasionally. The glaze will thicken and become glossy, coating the chicken beautifully. If the glaze becomes too thick, add a tablespoon of water.
- Garnish and serve: Remove from heat and transfer to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and the glaze is still sticky!
Notes
- Don’t skip drying the chicken – Moisture prevents the cornstarch from adhering and the chicken from getting crispy.
- Cornstarch coating is key – This creates texture and helps the glaze stick beautifully to the chicken.
- Watch the heat – If your glaze is cooking too fast and becoming too thick, lower the heat and add a splash of water.
- Glaze consistency – The glaze should coat the back of a spoon but still be pourable. It will thicken more as it cools.
- Make it spicier – Add sriracha, increase red pepper flakes, or add fresh ginger for a kick.
- Low-sodium option – Use low-sodium soy sauce and reduce the honey slightly to balance the sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 3-4 chicken tenders (about 6 oz)
- Calories: 385
- Sugar: 21g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 125mg