Description
Crispy sweet and sour chicken tenders deliver classic Chinese-American flavor with a perfect balance of tangy and sugary notes. Homemade sauce and golden-brown breading make this dish irresistible for you to enjoy with rice or as a quick weeknight meal.
Ingredients
Scale
Main Protein:
- 1.5 lbs chicken tenders
- 1 lb chicken breast, cut into strips
Sauce and Marinade Ingredients:
- 1/2 cup rice vinegar
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp ginger, freshly grated
Breading and Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil (for frying)
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional)
Instructions
- Whisk together rice vinegar, ketchup, soy sauce, brown sugar, cornstarch, minced garlic, and grated ginger in a bowl to create a vibrant sweet and sour marinade.
- Place chicken tenders and chicken breast strips in the marinade, ensuring each piece is thoroughly coated. Refrigerate for 30 minutes to allow flavors to penetrate the meat.
- Prepare three separate shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and the third with panko breadcrumbs.
- Remove chicken from marinade, letting excess drip off. Dredge each piece first in seasoned flour, then dip in egg wash, and finally coat completely with panko breadcrumbs.
- Heat vegetable oil in a large skillet to 350°F, creating a shimmering surface that indicates optimal frying temperature.
- Carefully lower breaded chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken tenders to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Pour remaining marinade into a saucepan and simmer for 2-3 minutes until it thickens into a glossy sauce.
- Drizzle reduced sauce over crispy chicken tenders, garnish with chopped green onions and optional sesame seeds.
- Serve immediately while chicken remains hot and crisp, accompanied by additional sauce on the side for dipping.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 2 hours in the refrigerator for maximum taste penetration.
- Ensure oil temperature stays consistent around 350°F to prevent soggy or burnt chicken tenders, using a kitchen thermometer for precision.
- Gluten-free adaptation possible by substituting regular flour with almond or rice flour, and using gluten-free panko breadcrumbs for crispy coating.
- Make ahead and reheat tip: Crisp chicken tenders in preheated oven at 375°F for 10 minutes to restore crunchiness when preparing in advance.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 14 g
- Sodium: 950 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg