Sweet Soy Chicken Tender Recipe
Chicken tender marinated in Korean style soy sauce
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Ingredients
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Marinade & Chicken
Coating & Frying (optional)
Sauce Finish & Garnish
Method
Marinade & Chicken
- 1
Prepare marinade
In a medium bowl, whisk together low-sodium soy sauce, dark soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, gochujang (if using), and black pepper until sugar is dissolved and ingredients are well combined.
- 2
Marinate chicken
Place chicken tenders in a shallow dish or resealable bag. Pour 3/4 of the marinade over the chicken (reserve the remaining 1/4 for glazing/sauce). Toss to coat, ensuring each tender is covered. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes will still infuse good flavor.
Coating & Frying (optional)
- 3
Coat chicken (optional - for a slight crisp)
If you want a lightly crisp exterior, combine cornstarch, all-purpose flour, and salt in a shallow plate. Lightly dredge each marinated tender, shaking off excess. This step is optional; you can skip it for a saucier, non-crispy version.
- 4
Pan-fry tenders
Heat a large nonstick or stainless steel skillet over medium heat and add 2 tablespoons vegetable oil. When oil is shimmering, add chicken tenders in a single layer without overcrowding (work in batches if needed). Cook 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove cooked tenders to a plate and tent loosely with foil.
Sauce Finish & Garnish
- 5
- 6
Make cornstarch slurry
In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon of cold water to form a smooth slurry. Slowly whisk the slurry into the simmering marinade. Continue cooking 1–2 minutes until the sauce thickens to a glossy, syrupy consistency. Taste and adjust: add up to 1 teaspoon more honey or 1/2 teaspoon soy sauce if you prefer sweeter or saltier.
- 7
Coat chicken in sauce
Return the cooked chicken tenders to the skillet and toss to coat thoroughly with the reduced glaze. Cook together for 30–60 seconds so the sauce clings to the tenders and everything is heated through.
- 8
Garnish and serve
Transfer sauced tenders to a serving plate. Sprinkle with toasted sesame seeds, sliced green onion, and optional chili flakes for heat. Serve immediately with steamed rice, lettuce leaves for wrapping, or a simple salad.