Sweet 'n Sticky Tenders Recipe
Make Sweet 'n Sticky Tenders Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tenders
Sweet & Sticky Sauce
Finishing & Garnish
Method
Tenders
Marinate
Pat chicken tenders dry with paper towels. In a medium bowl whisk together buttermilk and egg until combined. Add chicken to the buttermilk mixture, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help coating adhere.
Prep dredge
While the chicken marinates, combine flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne in a shallow wide bowl or rimmed plate. Mix thoroughly so the cornstarch and spices are evenly distributed.
Heat oil
Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 inch (about 1 quart oil). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles and browns within about 6–8 seconds.
Dredge & fry
Working in batches (do not overcrowd), remove 1 piece of chicken from the buttermilk, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and carefully lower into hot oil. Fry 3–4 minutes per side (6–8 minutes total), until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain; keep warm in a 200°F (95°C) oven while finishing remaining batches.
Sweet & Sticky Sauce
Make sauce
In a small saucepan, combine honey, brown sugar, soy sauce, rice vinegar, ketchup, grated ginger, minced garlic, and sriracha (if using). Warm over medium-low heat, stirring until sugar dissolves and mixture is smooth, about 2–3 minutes.
Thicken
Mix cornstarch and water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce and continue to cook for 1–2 minutes until sauce thickens to a glossy, sticky consistency. Remove from heat.
Coat tenders
Place fried tenders in a large bowl. Pour the warm sticky sauce over the tenders and gently toss to coat evenly, using tongs or two forks. Work quickly so the coating stays crisp beneath the sauce but becomes nicely glazed.
Finishing & Serve
Transfer glazed tenders to a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with lime wedges on the side for optional brightening.