Tuesday, December 4

Sesame Chicken Tenders

This recipe is an elevated, healthier spin on chicken fingers that kids and adults will both enjoy. The tenders get quickly marinated in a ginger-soy mixture (that does double duty as a dipping sauce) before getting lightly coated in a panko-sesame seed topping. Unlike most breaded chicken tenders, there is no extra egg or flour used to adhere the breadcrumbs, which means a thinner, crispier crust and less cleanup. The chicken then gets quickly sautéed in a pan until golden brown and then served alongside the extra sauce. It’s a fun finger food that makes a great weeknight meal when paired with a green salad or veggie.

Related Recipes:
- Sesame Peanut Chicken Satay
- Mustard Chicken Milanese
- Chicken Picatta

Sesame Chicken Tenders with Ginger-Soy Dipping Sauce:
For Sauce
  • Whisk together 1/4 c. soy sauce, 1 tbsp. rice vinegar, 1 tbsp. sesame oil, 1 tbsp. fresh grated ginger, 1 tsp. sugar, and 1/2 tsp. red chili flakes.
For Chicken Tenders
  • In a bowl, combine 1 lb. boneless skinless chicken tenders with 3 tbsp. ginger-soy sauce mixture.
  • Let chicken marinade for 15 minutes at room temperature. Reserve remaining sauce for dipping.
  • Meanwhile, combine 1 c. panko breadcrumbs with 1/4 c. sesame seeds in a large, shallow bowl.
  • Heat 1/4" of canola oil in a large non-stick skillet until very hot but not smoking.
  • In batches, add chicken into the panko mixture and roll around to adhere as much topping as possible.
  • Shake off any excess panko and place in the hot skillet.
  • Cook for 3 minutes a side, or until golden brown and cooked through.*
  • Repeat with remaining chicken, adding more oil as necessary to the skillet.
  • Serve with soy-ginger sauce and enjoy.

Serves two-three (main course)
Serves five-six (appetizer)
*To keep tenders warm and crisp before serving, place them on a wire rack over a baking sheet and keep in a 300F oven.