Asian Lemon Chicken Tenders

By KimberleyH

Ingredients

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups all-purpose flour
• 1 cup buttermilk
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup brown sugar, packed
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from damndelicious.net

Preparation

Step 1

Now these chicken strips have a simple flour-buttermilk-flour breading. You can use thin strips of chicken breasts or pre-cut chicken tenders. Either works amazingly well. From there, you’ll fry these bad boys until they’re golden brown. While that’s happening, you can go ahead and let that glaze simmer on and get nice and thick.

To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.

Heat vegetable oil in a large skillet over medium high heat.

Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.



I made this glaze today following the recipe exactly and simmered it for 12 min. It tastes delicious but it never got thick because there is no thickening agent in there, like cornstarch. It was really watery and there’s no way you can coat the chicken. So when I reheat it I will add some cornstarch.

I made this today and it was absolutely delicious! But I had trouble with my glaze not thickening as well. I’m wondering if I didn’t have the heat on high enough? I was worried to burn it.

Heat is your thickening agent. I made this recipe today. You have to get it to a rolling boil (I stirred it the entire time until I reduced the heat) then let it simmer (stirred it every 4-6 minutes). Mine thickened perfectly. I did let it sit on the stove for an extra 5 minutes sans heat because I was running behind on my chicken which I cut chicken breasts into small sections and we had the most delicious boneless wings