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 medium 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.
While the chicken is baking, make the sauce. In bowl, combine all the sauce ingredients: ketchup, honey, soy sauce, chili garlic sauce, fresh lime juice and rice vinegar.
When chicken is finished baking, set aside.
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 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.)
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!
Sweet and Sticky Honey Garlic Chicken Tenders - https://whiteonricecouple.com/recipes/sticky-honey-garlic-chicken-strips/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.