Chicken tenders with a sticky soy glaze. These are the perfect fusion side dish.
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.
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
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
150ml soy sauce
1 tbsp sesame oil
2 cloves garlic
1 tsp freshly grated ginger
1/4 tsp msg
1 tsp chilli flakes
1 tbsp cornflour
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.
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.