Chicken Tenders with Sticky Sweet Ginger Sauce

Transform your weeknight dinner with these moreish Crispy Chicken Tenders, enveloped in a sticky, sweet ginger sauce with a hint of heat, served atop a bed of rice. Simply irresistible!

Servings: 4

Difficulty: Easy to Moderate

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Gluten-Free Option Available - See Hints & Tips

Ingredients

• 1 kg chicken breast, sliced into substantial strips (pre-cut chicken tenders can also be used)

• 1 egg

• 1 cup of milk

• 2-3 cups of panko breadcrumbs (for a gluten-free version, see Hints & Tips)

• White rice for serving

• Diced spring onions for garnish

• Kewpie mayo for garnish

• Fresh chili (optional)

For the Sauce

• ½ cup sweet serendipity sauce

• 2 tsp minced ginger, either fresh or paste

• 2 tsp sesame oil

• ¼ cup soy sauce

• ¼ cup water

Instructions

1. Begin by preheating your oven to 220c /200c fan. Place a wire rack on top of a large baking sheet, ensuring you have enough baking sheets, possibly two, depending on their size. Lightly oil to stop the chicken from sticking.

2. In two separate shallow containers, set up your breading station. Place the panko breadcrumbs in one container and the mixture of milk and egg in the other. Whisk the milk and egg together until well combined.

3. Dip the chicken tenders into the milk and egg mixture, allowing any excess to drain off.

4. Coat the chicken with panko breadcrumbs on both sides, gently pressing the panko onto the chicken. Shake off any excess breadcrumbs and place the coated chicken tenders onto the wire rack. Repeat this process until all chicken tenders are coated.

5. Bake the chicken for 10 minutes, then use tongs to flip the pieces over and continue baking for another 10 minutes or until they are golden brown and crispy.

6. While the chicken is cooking, prepare the sauce. In a small saucepan, combine the sauce ingredients, excluding the sesame oil. Bring the mixture to a low simmer for about 5 minutes, allowing it to slightly thicken. Turn off the heat and whisk in the sesame oil.

7. To serve, dip the crispy chicken tenders into the sauce, then place them on a bed of white rice. Garnish with diced spring onions, Kewpie mayo, and fresh chili if desired.

Hints & tips

Make gluten free – Use your favourite gluten free breadcrumb or alternative to make this dish suitable for a gf diet.

Air fryer – Cook the tenders in batches in your air fryer at 180c for 12 minutes.

Serving suggestion – for these tasty tenders keep it simple with white rice garnished with kewpie mayo & spring onion. Add chilli if you like more of a kick.

Bulk out this dish with a Asian style slaw or simple green salad.

Portion size – Serves 4 or 2 with leftovers.

Tip – prepare all tenders and freeze ½ for another time. Lay them on a lined baking sheet and freeze. Once frozen transfer to a container.

Storage – Store cooked tenders & sauce in the fridge for 3 days. Uncooked tenders suitable for freezing. Sauce also freezable.