If you like these Asian-inspired baked chicken tenders (aka baked boneless chicken wings), then try my Grilled Asian Chicken, Sticky Asian Chicken Thighs, and my Slow Cooker Asian Meatballs. You’ll love ’em!
Homemade Sweet and Spicy Asian Chicken Tenders
These Sweet and Spicy Asian Chicken Tenders are super easy to make, requiring less than 30 minutes to make from start to finish! I cut the chicken breast into thin tenders, and pound them with a mallet to be a bit thinner. This helps the chicken to cook evenly and stay juicy! Then, I coat the chicken tenders in Panko breadcrumbs to make them super crispy on the outside. You just can’t go wrong with a sweet and spicy sauce and crispy chicken tenders. Made with soy sauce, sweet chili sauce, sriracha, hoisin sauce and sesame oil, this sauce is amazingly sweet, spicy, and tangy. Plus, you can make these chicken tenders as spicy or sweet as you’d like. If you like a little more heat (like me), add some more crushed red pepper flakes and sriracha. Yum!
Key Ingredients for These Asian Chicken Tenders
Boneless, Skinless Chicken Breasts: You’ll need two for this recipe, pounded out to be thinner and sliced into tenders. All-Purpose Flour: To help the egg adhere to the chicken for the Panko breading. Egg: Just one to help the Panko breadcrumbs stick to the chicken. Panko Breadcrumbs: For the crispy, crunchy breading. Salt and Pepper: To taste. Sweet and Spicy Asian Sauce: Combined 1/4 cup sweet chili sauce, 1 minced garlic clove, 1 tablespoon low sodium soy sauce, 1/2 teaspoon sesame oil, and 1 1/2 teaspoons Sriracha Crushed Red Pepper Flakes: For garnish, if desired. Sesame Seeds: For garnish if desired.
How to make Sweet and Spicy Asian Chicken Tenders
Preheat oven to 425 degrees. Season the panko breadcrumbs with salt and pepper. Dip the chicken into the flour, egg and breadcrumbs — starting with the flour and ending with breadcrumbs. Line the chicken tenders on a baking sheet covered with a silicon baking mat or aluminum foil, spacing them apart so that they get crispy on all sides. Bake for 15-20 minutes, or until fully cooked and golden brown. Prepare the Asian-style sauce by whisking together hoisin sauce, sweet chili sauce, minced garlic, tablespoon low sodium soy sauce, teaspoon sesame oil, and teaspoons Sriracha in a medium bowl. Toss the cooked chicken with the Sweet and Spicy Asian Sauce. Serve immediately with crushed red pepper flakes and sesame seeds, if desired. Enjoy!
What to serve with these Crispy Asian Chicken Tenders
Vegetable Fried Rice Cauliflower Rice Pad Thai Roasted Broccoli Cauliflower Chow mein noodles Chicken Lo mein Spicy Roasted Garlic Brussels Sprouts
How To Store, Freeze, and Reheat These Asian Chicken Tenders
Store leftovers in an airtight container or ziplock bag in the fridge for up to three days. Freeze cooked chicken and Asian sauce separately for up to three months. Reheat frozen chicken tenders and Asian sauce by allowing to thaw in the fridge overnight. Then, bake tenders in the oven at 425 degrees for 10 minutes or so until warmed through and crispy. You can also reheat them in the air fryer at 450 for 5-10 minutes. Place container of frozen sauce in a bowl of hot water until warmed through.
More Chicken Recipes To Try
If you enjoyed this Sweet and Spicy Asian Chicken Tenders, then you’ll love these chicken recipes:
Slow Cooker Honey Garlic Chicken Easy Chicken Shawarma Instant Pot Butter Chicken Baked Chicken Nuggets Grilled Asian Chicken 20 Minute Cashew Chicken Crispy Asian Chicken Bites Asian-Style Chicken Meatballs
