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Oven-baked Crispy Asian Chicken Tenders. Juicy on the inside, crispy on the outside, with an addictive ginger, soy sauce, and garlic marinade.
Ingredients
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
2 cups whole wheat panko bread crumbs — if you can’t find whole wheat, swap regular panko
2 tablespoons extra-virgin olive oil
Chopped green onions — optional for serving
Instructions
Place a large ziptop bag inside of a baking dish so that it is upright with the opening at the top. Add the chicken strips. In a large measuring cup or small bowl, whisk together the milk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce until combined. Carefully pour the liquid into the bag, then seal the bag, removing as much air as possible. Turn the bag so that the chicken is well coated, then let marinate at room temperature for 30 minutes or place in the refrigerator overnight.
When ready to bake: Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with nonstick spray.
Place the panko in a large, shallow dish (a 9×13-inch pan works well). Drizzle the oil over the top, then toss to moisten.
Arrange the ingredients in a line from left to right as follows: marinated chicken, panko breadcrumbs, baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the “wet” hand). Place the chicken in the dish with the panko. With your right hand (the “dry” hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each tender. Repeat for remaining tenders.
Bake the chicken until golden brown and the juices run clear, 15 to 20 minutes. Be sure the chicken reaches a temperature of 165 degrees F. The time may be longer if your chicken pieces are larger and shorter if they are thinner.
Recipe Notes
This recipe is best enjoyed the day it is made, though you can store leftovers in the refrigerator for up to 2 days. Rewarm in a skillet lightly coated with oil or enjoy at room temperature over a salad.
Nutritional information has been calculated without the marinade, as most of this is shaken off prior to baking.
TIP: Make a double batch and use the leftovers to make this copycat Applebee's Oriental Chicken Salad.
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