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Sweet and Spicy Baked Asian Chicken Tenders

Super crispy baked chicken tenders covered in a sweet and spicy asian inspired sauce along with garlic roasted broccolini and brown basmati rice. A healthy, delicious, and easy weeknight meal!

Course Main Course
Keyword baked chicken tenders, easy meal, sheet pan meal, weeknight meal
Prep Time 15 minutes
Cook Time 20 minutes
Broil Time, optional 2 minutes
Author Dani

Ingredients

For sauce,

  • 1/3 cup honey
  • 2 tablespoons siracha
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar or neutral vinegar like apple cider
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh garlic 1/2 teaspoon garlic powder will also work
  • 1 teaspoon fresh ginger 1/2 teaspoon ginger powder will also work
  • Pinch of red pepper flakes optional

For breaded chicken tenders

  • 1 pound chicken tenders
  • 1 cup whole wheat panko bread crumbs regular panko breadcrumbs will work too
  • 1/2 cup oat flour or flour of choice
  • 1 egg + 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For broccolini,

  • 1 bundle broccolini
  • 1 tablespoon olive oil or as much as desired
  • 1/2 teaspoon fresh chopped garlic
  • 1/2 teaspoon salt

To serve,

  • 1 cup cooked rice I used brown basmati rice

Instructions

Prep.

  1. Pre-heat the oven to 425 degrees. Put a sheet pan in the oven to allow sheet pan to heat up as well.*

Make the sauce.

  1. In a small bowl, whisk together the ingredient for the sauce. Set aside.

Bread the chicken tenders.

  1. To complete this step, get out three shallow, but wide mouth bowls (or small baking sheets will work). To the first, add the flour seasoned with a pinch of salt and pepper. To the next, add the whisked egg and tablespoon olive oil and stir to combine. Finally, in the last bowl add the panko bread crumbs, garlic powder, salt and pepper.

  2. Add the chicken to the flour mixture, making sure to shake off any extra flour. Next dip the chicken into the egg mixture. Finally dip the chicken in the panko mixture until fully coated.

  3. Repeat this process until all of the chicken tenders are coated.**

Bake.

  1. Take sheet pan out of oven and drizzle with a little olive oil.

  2. Place breaded chicken on the heated sheet pan** Bake for 10 minutes.

  3. Take chicken out of oven and flip. Also, add brocolini to the sheet pan and drizzle with olive oil. Sprinkle salt and garlic over broccolini as well.

  4. Bake for another 8 minutes.

Sauce the chicken.

  1. With a pastry brush or spoon, slather the sauce on one side of the chicken. Bake for an additional minute. Flip the chicken again and slather the other side with sauce (be generous!). Bake for another minute or two, or until sauce is bubbly and sticky.

Extra crispy option.

  1. If you want to crisp up your chicken and caramelize the sauce even more, broil each side of the chicken for about a minute. Warning, Broilers can be very intense, so be sure to watch the chicken during this step so you do not burn it. Also, make sure to remove brccolini during this step.

Recipe Notes

*I prefer to do this step ahead of time and place the breaded chicken in the fridge to allow the breading to set up. I find this helps the coating best adhere to the chicken. You can bread the chicken and set in fridge overnight or do it 30 minutes before dinner. Not necessary, but suggested extra step!

**Heating the sheet tray before hand helps make the breading extra crispy.