Panko Crusted Tenders with Spicy Sticky Asian Sauce
These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, and have the perfect kick of spice! Enjoy on their own or with rice!
Servings: 4
Calories: 390kcal
Ingredients
Chicken Crust
- 1 Small Tray Boneless Skinless Chicken Tenders
- 1½ Cup Panko Bread Crumbs
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 2 Eggs
Spicy Sticky Asian Sauce
- 1 Tbsp Olive Oil
- 2 Cloves Garlic Grated
- ½ inch Ginger Grated
- 1 Tbsp Raw Cane Sugar
- 1 Tbsp Honey
- ⅓ Cup Low Sodium Soy Sauce
- 1 Tbsp Gochujang (Korean Red Pepper Paste)
- 2 tsp Peanut Butter (Smooth/Creamy)
- 1 Tbsp Water
- 2 tsp Sesame Seeds
- 2 Stalks Green Onion / Scallions chopped
Instructions
Panko Crusted Chicken Tenders
- Preheat oven to 450°. Line a baking sheet with foil.
- In one bowl, which the eggs until the yolks and whites are fully incorporated.
- In another bowl, mix together the panko, paprika, garlic powder, kosher salt, and black pepper.
- Dip the tenders into the egg (fully coat) and then dip into the panko mixture (fully coat).
- Repeat the previous step, so that you have two coatings of egg and panko on your tenders.
- Bake for 25 minutes. Tenders should be light golden brown.
Spicy Sticky Asian Sauce
- In a cup or bowl, mix together the raw cane sugar, honey, low sodium soy sauce, gochujang, peanut butter, and water. Set aside.
- Keep the cooked chicken tenders ready.
- Heat the oil in a pan and sautee the garlic and ginger for about 30 seconds.
- Make sure the heat is set to medium low and pour in the sauce mixture.
- Cook until the sauce begins to bubble and thicken. Immediately place the chicken tenders into the pan and coat them with the sauce.
- Sprinkle with sesame seeds, top with scallions, and Enjoy! (note: this sauce isn't supposed to douse the chicken generously but rather coat it mildly).