It’s the fish sauce that makes this honey garlic chicken strips recipe so delicious. But you can certainly use soy sauce. Funny how scary fish sauce can be to some folks. It’s certainly an ingredient that needs to be slowly introduced.
Fish sauce is stinky but the umami flavors are amazing. If you’re not that daring yet, use soy sauce. It’s still delicious with soy sauce!
STICKY ASIAN GARLIC SAUCE FOR CHICKEN TENDERS
These aren’t just any ordinary chicken strips they’re our popular honey garlic chicken strips recipe. They’re sweet and sticky with a nice baked crust.
For anyone who loves chicken strips, these are amped up an extra level with a sweet and sticky sauce. Just like the fish sauce chicken wings, make sure you have extra handy-wipes ready.
TIPS ON HOW TO MAKE HONEY GARLIC CHICKEN STRIPS RECIPE
Because we want to slowly introduce some of you to the joy of cooking with fish sauce, we’ve adapted this recipe with soy sauce or other options.
- The technique is the same and instead of fish sauce, we’ve added soy sauce.
- Baking the strips is definitely the “healthier” way. But for the extra crunch, deep frying them in oil will give you the best crispy outside texture.
- If you decide to coat the strips with the sauce, you’ll have less crunch because the crust is coated with sauce. Instead of tossing the strips with the sauce, you can just dip them into the sauce.
- The flavors are the same it’s just the crunch factor that differs.
- You can use the sauce for any type of chicken from chicken wings to chicken thighs and drumsticks.
SERVE HONEY GARLIC CHICKEN STRIPS WITH BEER
And of course, don’t forget the beer. These sweet and sticky honey soy sauce chicken strips are screaming to be washed down with beer. Or a cocktail or dry white wine, which pairs perfect with the flavors in these chicken strips.
Or a fruit juice for the kiddies. This honey garlic chicken strips recipe is perfect for game day and for anyone who loves chicken wings, but want more chicken without fighting through the bones.
Enjoy!
SWEET AND STICKY HONEY GARLIC CHICKEN TENDERS
yield: 4 Servings
cook time: 25 MINS
total time: 40 MINS
INGREDIENTS
FOR THE CHICKEN STRIPS:
- 2 pounds (907 g) boneless skinless chicken breast or chicken tenderloins
- 1 cup (60 g) panko bread crumbs (or regular bread crumbs)
- 2 (2 ) eggs
- 3/4 cup (100 g) all-purpose flour , or more if needed
- 1 teaspoon (5 ml) kosher salt
- fresh cracked black pepper to taste
FOR THE SWEET AND STICKY HONEY SOY SAUCE:
- 1/2 cup (120 ml) ketchup
- 1/2 cup (120 ml) honey
- 1/4 cup (60 ml) soy sauce (or fish sauce cause it tastes better! Fish sauce will be saltier, start with 2-3 tablespoons)
- 1 tablespoon (15 ml) chili garlic sauce or any hot sauce (optional)
- 2 tablespoons (15 ml) fresh lime juice or rice vinegar
- 1 teaspoon corn starch
INSTRUCTIONS:
- Pre-heat oven to 425°F (220°C). Prepare 1-2 baking sheets lined with parchment paper.
- If using chicken breasts, cut into thin strips. The thicker they are, the longer they take to cook. Make sure the strips are consistently sized so that you get even baking.
- In a bowl, add panko or bread crumbs. In another bowl, beat the eggs. In a third bowl combine flour, salt and black pepper.
- Dredge each strip of chicken in flour, then egg, then Panko or bread crumbs. Lay coated chicken strips on sheet pan. Repeat for all chicken strips.
- Bake chicken strips in oven for about 20-25 minutes, or until chicken is cooked through and crisp. Remember to turn the chicken strips about 1/2 way through cooking. When chicken is finished baking, set aside.
- While the chicken is baking, make the sauce. In bowl, whisk together all the sauce ingredients: honey, soy sauce, chili garlic sauce, fresh lime juice or rice vinegar, and cornstarch.
- Heat a large skillet over medium heat. Add half of the chicken strips and half of the sauce. Toss to coat and cook for about 30 seconds to 1 minutes on each side or until the chicken strips soak up the sauce on both sides and become sticky. Repeat with remainder of sauce and chicken strips. (Cooking Tip: Don't let the pan get too hot because if the pan becomes too hot, it dries up the sauce and becomes too sticky.)
NOTES
Note: If you want the chicken strips extra crispy, fry the chicken strips instead of baking them and then toss them in the skillet with the sauce. The crunchy fried texture is delicious!
