Asian Inspired Chicken Tenders ~ Cassies

Cassie *


I consider this sauce to be of restaurant quality, if not better than was just perfect...I started adding ingredients I had that I knew would work together, and let me tell you, it was fabulous! My family couldn't get enough. I ended up making 5 pounds of tenders & very little sauce left.

If you won't be making as many tenders, you could cut the sauce recipe if half...but, you may even want to double it - to store for another recipe. This would be great to use many different ways. I think it would be great on pork or even to drizzle over a good juicy burger.


My pic

pinch tips: How to Debone a Chicken



Enough sauce for 5 pounds of tenders


5 Min


15 Min


Stove Top



1 c
2 clove
garlic, minced
1 1/2
fresh lemons - squeezed
2/3 c
low sodium soy sauce
1/2 c
pineapple juice
1/4 c
each - rice vinegar & olive oil
1/2 c
packed, brown sugar
1 1/4 tsp
garlic powder
1/4 - 1/2 tsp
five spice
1 1/2 tsp
black pepper - more for chicken too
1 tsp
red pepper flakes - optional - they give it just the right amount of heat - not too hot


3 - 5 lb
chicken tenders
powder, onion powder and kosher salt to season chicken
2 1/4 c
flour divided
1 Tbsp
season salt
1 tsp
1/4 c
each- milk & flour
1 Tbsp
for frying

Directions Step-By-Step

For the sauce:

In a medium saucepan, whisk all of the ingredients together. Bring to a boil and simmer until slightly thickening. It won't be a thick sauce. Thickens a bit more as it cools. So, it's great to make this ahead to give it more time to thicken, plus for he flavors to have time to mesh. This sauce is delish..Can use it t drizzle over the chicken or as a dipping sauce on the side.
For the tenders:

If you have a turkey fryer to use, works great for making many tenders at once. If not use a frying pan with enough oil that the chicken can float.

Place 2 cups of flour in a bowl or shallow dish. Add the pepper and seasoning salt. Add other spices if you like too.

In another dish, whisk eggs until well blended, whisk in the flour, oil and milk.
Season your chicken - I used onion and garlic powder, some kosher salt and pepper. Toss to evenly season.
Once oil is hot - dip chicken into egg mixture, let excess batter drip off and then coat in the flour mixture. Place in hot oil, making sure not to over crowd. I did 10 at a time, in the turkey fryer. Depends what type of pan or fryer you're using.

When they float, they are done...Drain on paper towels, then season with salt if preferred. Plate and either dip or drizzle the chicken with the sauce - or as my daughter likes it as a dipping sauce on the side.
Enjoy these delicious tenders and sauce - they are so very good. The sauce is super.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian