Plate of breaded chicken tenders topped with Sriracha sauce and sliced green onions, served with a side of dipping sauce; a bottle of Sriracha hot chili sauce is nearby.

Recipes /

Sriracha Honey Glazed Chicken Tenders

Name: Sriracha Honey Glazed Chicken Tenders
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients: Chicken

Serves Makes 4 servings

Prep Time 10 minutes

Cook Time 30 minutes

About

These crispy chicken tenders with a sweet-hot Sriracha-honey glaze are great for entertaining, because they’re easy to make and easy to love. They’re baked, not fried, and our Kikkoman® Panko Bread Crumbs give them a light crispy coating that keeps its crunch. The hot-honey glaze takes these tenders over the top. It’s made from just two ingredients—Kikkoman® Sriracha Hot Chili Sauce and honey—and you can make while the tenders are baking.

Tips & Tricks

Serve Sriracha Honey Glazed Chicken Tenders on a platter as a finger-food party snack, or enjoy them as a dinner main dish with a salad or some steamed or stir-fried veggies on the side.
Chicken tenders or tenderloins are sold in most supermarkets. If you’re unable to find them, you can buy a pound of boneless, skinless chicken breasts, and use a sharp knife to cut them lengthwise into uniform strips.
To make a Sriracha Honey Glazed Chicken Sandwich, blend some of the Sriracha-honey mixture with mayonnaise, spread on the cut faces of toasted sesame buns or sandwich rolls, and layer on the glazed tenders, along with shredded cabbage and carrots.
To make this recipe into a salad, slice the glazed tenders crosswise into bite-size chunks. Make a dressing with olive oil and Kikkoman® Rice Vinegar and stir in some of the reserved honey-sriracha glaze, to taste. Toss mixed greens, kale, or romaine lettuce with the dressing, and top with the warm chicken.

Ingredients

1 pound chicken tenders
1 cup Kikkoman® Panko Bread Crumbs
2 eggs
2 tablespoons flour
¼ teaspoon sea salt
½ cup Kikkoman® Sriracha Hot Chili Sauce
¼ cup honey

Directions

Preheat oven to 400ºF and place a wire rack on top of a parchment paper-lined baking sheet.
Combine flour and eggs in a shallow bowl and whisk to combine. Place chicken tenders in bowl and toss to coat in batter.
Combine panko bread crumbs and sea salt in a separate shallow bowl or plate. Shake excess batter off chicken tenders and dredge in breadcrumbs.
Place onto wire rack. Bake for 15 minutes.
In the meantime, stir together honey and Sriracha sauce, divide between 2 small bowls and set one bowl aside.
Brush glaze in second bowl lightly over the top of each chicken tender (it’s spicy!) and return to oven for 10 minutes longer.
Turn oven to broil and broil for 3-5 minutes, until the glaze is bubbly.
Serve with reserved sauce for dipping.

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