Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch strips
  • 1.5 cups Panko breadcrumbs
  • 2 large eggs
  • 1 tbsp water
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • Olive oil spray
  • 1/3 cup raw honey
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp Sriracha
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Start by preheating your oven to 400°F (200°C). Pat the 1.5 lbs of chicken strips completely dry with paper towels. In the first bowl, whisk the 2 eggs with 1 tbsp of water. In the second bowl, combine 1.5 cups Panko with the garlic powder, smoked paprika, salt, and pepper.
  2. Dip each strip into the egg wash, let the excess drip off, then press it firmly into the Panko. Note: Do not just toss them; actually press the crumbs into the meat with your palms to anchor them.
  3. Place the breaded strips onto the wire rack set over your baking sheet. Give them a generous misting of olive oil spray. Bake for 15 minutes until the crust is golden and you hear a faint sizzle.
  4. In your small saucepan, combine 1/3 cup honey, 1/4 cup soy sauce, minced garlic, ginger, Sriracha, and rice vinegar. Bring this to a simmer over medium heat.
  5. In a tiny bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk this into the bubbling sauce.
  6. Continue whisking for about 2 minutes until the liquid turns from cloudy to a clear, velvety glaze that coats the back of a spoon.
  7. Once the chicken is done, remove it from the oven. Place the hot tenders into a large mixing bowl. Pour that warm, thick sauce over the top. Use a rubber spatula to gently fold the chicken in the sauce. Serve immediately while the contrast between the hot, crunchy breading and the cool, tacky sauce is at its peak.