Chicken tenders with a sticky soy glaze. These are the perfect fusion side dish.
Notes
Letting the lime juice sit in the milk for 10 minutes creates a cheat’s buttermilk. This will tenderise the chicken as it marinates.
Adding a little of the marinade to the breading creates more crispy bits to coat the chicken in.
If the glaze is a little too salty, add some extra water and cornflour slurry.
You can skip the MSG, but it’s a great ingredient to have in your store-cupboard!
You can watch me make these on my instagram highlights.
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Ingredients:
Marinade:
300ml milk
Juice and zest of one lime
3 chicken breasts, thickly sliced into strips
2 tsp fish sauce
2 tsp Sriracha
1 tsp onion powder
1 tsp garlic powder
1 tsp grated fresh ginger
Breading:
300g plain flour
2 tbsp cornflour
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp msg
1/2 tsp chilli powder
3 eggs
Glaze:
210g honey
150ml soy sauce
150ml water
1 tbsp sesame oil
2 cloves garlic
1 tsp freshly grated ginger
1/4 tsp msg
1 tsp chilli flakes
1 tbsp cornflour
Directions:
FOR THE MARINADE:
In a jug, combine the milk and lime juice. Let sit for 10 minutes whilst you prepare the other elements of the marinade.
In a medium bowl, add the chicken, fish sauce, Sriracha, onion powder, garlic powder and ginger, along with the milk and lime mixture.
Cover with clingfilm and marinade in the fridge for 2-4 hours.
FOR THE GLAZE:
In a medium saucepan, add the honey, soy sauce, water, seasame oil, garlic, ginger, MSG and chilli flakes.
Over a medium heat, heat the glaze until bubbling.
In a small bowl, combine the cornflour with 1.5 tbsp of water to create a slurry.
Add the slurry to the glaze and keep stirring over a medium heat until thickened.
Set aside whilst we fry the chicken.
FOR THE BREADING:
In a medium bowl (I like to use a shallow bowl for breading), combine the flour, cornflour, salt, garlic powder, onion powder, MSG and chilli powder.
In another shallow medium bowl, whisk the 3 eggs.
Add 3 tbsp of the marinade to the flour mixture and use a fork to create scraggly bits. This will create a crunchier coating!
Either in a deep fat fryer, or a large saucepan, heat vegetable oil to 175c. I use a thermometer for this, although if you don’t have one you can heat over a medium heat and test the temperature of the oil with a small piece of bread.
Using one wet hand and one dry hand, take a strip and toss in the breading, then toss in the egg, then toss in the breading again.
Repeat this with all your tenders.
Fry for 5-7 minutes in batches to avoid overcrowding.
You can keep the other strips warm in a low oven, or place on a wire rack whilst you fry the rest.
ASSEMBLY:
To coat the strips, you can try two methods, you can either dip the strips in the glaze gently or drizzle the glaze over the strips until evenly coated.
I served with a sprinkle of sesame seeds and thinly sliced spring onions and chilli.
Enjoy!