I’ve been on a Chinese food kick lately, and this is one of my favorite recipes from my favorite Chinese restaurant to make at home.
The sauce is sweet, spicy and sticky, and it clings to the golden chicken tenders perfectly.
Speaking of golden chicken tenders, they’re baked not fried, so I can feel good about that as I’m feeding my family. I have to double this recipe with two teenage boys in the house.
I like to serve this with steamed white rice to soak up the extra sauce and green beans with slivered almonds.
Firecracker Chicken Tenders
1 1/2 lbs chicken tenders
1 1/2 cups breadcrumbs
3 eggs plus 3 Tbs water
1/3 cup flour
1/3 cup Frank’s Hot Sauce
2/3 cup brown sugar
1/2 cup sugar
3 Tbs ketchup
2 Tbs apple cider vinegar
2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 tsp salt
1 Tbs water
Preheat oven to 425° F.
Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
Pat tenders dry with paper towels. Add flour and chicken strips to a large zip-top bag and seal. Shake to coat the chicken. Place breadcrumbs in a large bowl.
In a second bowl, whisk together the eggs and water until foamy. Dip the chicken pieces in the egg wash; toss in the breadcrumbs, coating well. Place on the baking sheet, and repeat until all chicken is prepared. Bake for 20 to 25 minutes until cooked through.
While the chicken is baking, combine all sauce ingredients in a heavy saucepan over medium heat. Stir for about 5 minutes until well-combined. Reduce heat to low, and simmer until chicken is finished cooking.
Remove chicken from the oven. Toss with sauce. Serve immediately.
Nutritional Information: Calories Per Serving: 744, Calories from Fat: 164, Fat: 18 g (5 g Saturated Fat), Cholesterol: 274 mg, Sodium: 1203 mg, Potassium: 647 mg, Carbohydrates: 90 g, Fiber: 2 g, Sugar: 51 g, Protein: 61 g.
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