Instructions
Step 1: Season the chicken tenders with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
Step 2: Dredge each tender in flour, dip in the egg, and coat with panko breadcrumbs. Press the crumbs on firmly.
Step 3: Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Step 4: In a saucepan over medium heat, combine soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Bring to a simmer.
Step 5: Stir in the cornstarch slurry and simmer until the sauce thickens, about 2-3 minutes.
Step 6: Toss the fried chicken fingers in the sauce until fully coated.
Step 7: Garnish with sesame seeds and serve hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, bake in a 375°F oven for 10-12 minutes. Freeze cooked tenders (without sauce) for up to 2 months and coat in fresh sauce after reheating.
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