Sweet and Sticky Honey Garlic Chicken Tenders

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Baked chicken tenders adapted from Best Recipe Box. Sauce adapted from our sticky fish sauce chicken wings.


for the chicken strips:

  • 2 pounds boneless skinless chicken breast or chicken tenderloins
  • 1 cup panko bread crumbs (or regular bread crumbs)
  • 2 eggs
  • 3/4 cup all-purpose flour , or more if needed
  • 1 teaspoon kosher salt
  • fresh cracked black pepper to taste

for the sweet and sticky honey soy sauce:

  • 1/2 cup ketchup
  • 1/2 cup honey
  • 1/4 cup soy sauce (or fish sauce cause it tastes better! Fish sauce will be saltier, start with 2-3 tablespoons)
  • 1 tablespoon chili garlic sauce or any hot sauce (optional)
  • 2 tablespoons fresh lime juice or rice vinegar
  • 1 teaspoon corn starch


  1. Pre-heat oven to 425° F (220°C). Prepare 1-2 baking sheets lined with parchment paper.
  2. 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.
  3. In a bowl, add panko or bread crumbs. In another bowl, beat the eggs. In medium bowl combine flour, salt and black pepper.
  4. 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.
  5. 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.
  6. While the chicken is baking, make the sauce. In bowl, whisk together all the sauce ingredients: ketchup, honey, soy sauce, chili garlic sauce, fresh lime juice or rice vinegar, and cornstarch.

  7. When chicken is finished baking, set aside.
  8. 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.)

Recipe 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!

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