Ginger Honey Garlic Chicken Tenders

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These Ginger Honey Garlic Chicken Tenders are easy to make from scratch and definitely a family favorite!  Tender filets of chicken are double dipped in a Panko flour mixture, cooked until crisp and tossed in a delicious homemade honey garlic sauce. These Ginger Honey Garlic Chicken Tenders are easy to make from scratch and definitely a family favorite!  Tender filets of chicken are double dipped, cooked until crisp and tossed in a delicious homemade honey garlic sauce. 

I was making dinner for my daughter …  and asked her if she wanted “those wings“..  (the Honey Garlic wings she loves so much) or if she wanted chicken fingers!  She asked if I could put her “wing sauce” on her chicken fingers…  I have no idea why I didn’t think of this before!

I’d seen amazing Double Crunch Honey Garlic Chicken over at Rock Recipes before and thought it would be delicious (in fact, Barry has an amazing Honey Garlic Crunch Pork Chop Recipe you must check out while you’re there too)!

I combined our favorite gingered Honey Garlic Sauce and our favorite chicken finger recipe and it worked brilliantly!

Homemade honey garlic sauce is really easy to make and tastes so much better than store bought!  Be sure that you don’t boil your sauce down too much or it will be too thick to toss with the chicken tenders.

What really makes this sauce stand out is the addition of freshly grated ginger. It adds a warm spice and delicious flavor that really makes this sauce irresistible.  If you’ve never bought fresh ginger, it’s really inexpensive and adds such amazing flavor to any recipe!

I buy a knob of ginger and use what I need and store the remainder in the freezer.  When a recipe calls for fresh ginger, I take it right out of the freezer and grate it on a cheese grater right from frozen to use in recipes (and I don’t bother to peel it first).

These Ginger Honey Garlic Chicken Tenders are easy to make from scratch and definitely a family favorite!  Tender filets of chicken are double dipped, cooked until crisp and tossed in a delicious homemade honey garlic sauce. 

I know we’ve always been told not to double dip but you’re definitely going to want to make an exception in this case! The tender chicken filets in this recipe are double dipped in a seasoned flour and Panko crumb base. The chicken tenders are then fried to perfection and tossed in that glorious ginger honey garlic sauce.

The result is a crunchy, sweet, sticky and totally irresistible chicken tender!

Ginger Honey Garlic Chicken Tenders

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Ingredients:

  • 3 boneless skinless chicken breasts , sliced into 5-6 slices each
  • 2 cups flour
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 3 eggs
  • 3 tablespoons water
  • 1 1/2 tablespoon oil
  • oil for frying
  • green onions

Sauce

  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves , crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water

Directions:

  1. Preheat oil to 375 degrees.

Sauce

  1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes

Chicken

  1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1 1/2 tablespoons oil.
  2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
  3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
  4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
  5. Top with green onions if desired and serve immediately.

Notes:

When working with the flour mixture, I found working with just half at a time worked best. This kept the flour from getting clumped or wet.

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Chicken seasoning adapted from allrecipes, sauce adapted from Honey Garlic Wings.  Recipe & double dipping inspired by Rock Recipes Double Crunch Honey Garlic Chicken!!
 
Honey Garlic Crunch Chicken Tenders! Double dipped and deliciously crunchy coated in a sticky honey garlic sauce... these are seriously delicious!
Honey Garlic Crunch Chicken Tenders! Double dipped and deliciously crunchy coated in a sticky honey garlic sauce... these are seriously delicious!

How to Make Ginger Honey Garlic Chicken Tenders

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

90 comments on “Ginger Honey Garlic Chicken Tenders”

  1. Children are brilliant little inspiration machines aren’t they? I made a similar sauce awhile back and put it on chicken breasts. My family oooed and ahhhhed with every bite.

  2. Fabulous! I added a tsp of cornstarch in the sauce to thicken it for a little and used it for dipping

  3. Oh, these look absolutely mouth watering! Crunchy chicken coated with glaze is my weakness…. YUMMMMM. Visiting from the Time to Sparkle Link Party!

  4. We just had THE MOST AMAZING dinner at our favorite Mexican restaurant tonight and I was perfectly satisfied, and then I clicked on these and the title alone made me starving. Dagnabbit woman. ;-)

    I want these. RIGHT NOW

  5. These look great! Could you please share this at my Tasty Tuesday party?
    http://thecomfortsofhome.blogspot.com/2014/03/tasty-tuesday-3.html?showComment=1395104652171

  6. These look amazing–I’m definitely pinning this one! :)

  7. These look really delicious. I’m sure my family will love them.

  8. Ohh my goodness. These look so good! Definitely trying these soon. I love that the ingredients are ones which I always have on hand (except the paprika- I am in Brazil and ingredients can be challenging at best). I bet I could omit that or add a little something else.
    Pinned this okay? found this at mizhelens full plate thursday.

  9. Oh.Em.GEEEE. this look amazing. And now I’m starving. Pinned :)

  10. Sorry to be dense, but what are chili flakes? Is it the same as the red pepper flakes?

  11. Just curious, but do you think these would work as well if I baked the tenders instead of frying them? The whole thing sounds so yummy, but I’m trying to eat better these days! :)

    • I don’t think they would be quite as crispy but I do think it would work and they would still be delicious. If you do try it, I would love to hear how it worked out for you!

  12. I can’t wait to try your Honey Garlic Crunch Chicken Tenders, they look fantastic! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

  13. Oh my YUM! Pinning and making for dinner next week!

  14. Oh, yum. These look amazing! What a great twist on the classic chicken finger…my kids will LOVE them! Thanks for sharing. :)

  15. OH MY! These look so delicious!! I am adding this to my meal plan for THIS week! Thanks for sharing at The Mommy Club Link Up.

  16. These look yummy! They’re going on the meal plan one day very soon. Thanks.

  17. My husband is going to love these! Hope I have chicken in the freezer.

  18. I have made something similar but baked them in the oven – I used corn flakes to make them more crispy instead of bread crumbs – You might want to try that Maeve??

  19. I’m making these right now! I adjusted it a little, though. I semi-thawed the chicken, cut it into tenders, and now I am marinating it. I love spicy food, and I wanted this to be a little bit spicier, but more like a subtle spice, not like buffalo-wing spice. I am marinating one breast (I am the only one who wanted spicy) in 1 tbs. soy sauce, 1 tbs fish sauce, 1 tbs garlic, 1 tbs lemongrass, 1 tbs chili paste, 5 tbs sriracha (I like it super hot!), 1 tbs honey and 1tbs of white sugar. I put my tenders in the mixture, massaged the bag a little bit, then filled the rest with water. I’m waiting for them to finish thawing before I do the rest! I hope they turn out good. The pictures look really yummy. Right now I’m munching on some garlic bread until I can fry and sauce the little strips. Thanks for the recipe!

  20. I can’t find where to pin this?!

  21. This is one of my favorite recipes. I’ve made them several times since I found it. Just thought I should take a moment to thank you for it. The sauce is AMAZING and I’ve used it on pork chops too which were equally delicious with it. Tonight I’m attempting to bake my chicken instead of frying it. Can’t wait to see how it comes out. Thanks again for the delicious recipe.

  22. Omg these are amazing. They reminded my family of chilis chipolte chicken. Yum

  23. What type of oil did you use for this?

  24. This was great!…. i made double the sauce as i had a little extra chicken served with fried rice (fed 6 people generously!) didnt have chili flakes so used 1 teaspoon of minced red chilli. Definitly a dish i will cook again!

  25. WOW, made this last night and can say that this is my new favorite fried chicken recipe! Bonus is that I’m single and have three days of yummy leftovers! Albie, my dog, even gave me the “you gonna share with me?” look! Great recipe, thank you, James.

  26. Trying to find an old recipe called parmesan crusted chicken.

  27. Step 4, half way through, it says to gently press the flour into the chicken and shake off excess. Do you mean press in bread crumbs?

  28. I just made this recipe …DELICIOUS !!!! I really love the sauce. Thank you!

  29. These look so good, im trying tonight! Just curious, i see many comments on people asking how they came out if baked instead of fried. Has anyone tried to bake? How did the turn out?

  30. This recipe is amazing….the glaze is so tasty and the crispy chicken was awesome….thank you for sharing….I very rarely comment on pinterest recipes….this one I had to

  31. I’ve never fried chicken, or anything else for that matter, in my life! I’m 47. These turned out so crunchy and perfect in a frying pan with about 1/2 inch of coconut oil. My 14 year old son thanked me for the delicious dinner and told me I should make that one all the time. I’ve learned that organic virgin coconut oil is the healthiest to cook with and great for your brain health as well. That makes me feel better about frying! Next time I will try coating in coconut flour since wheat flour has a bad rap. My husband and I loved the sauce, but my son hates soy sauce so he ate them plain. In that case, I’d add a bit more spices as it lacks some flavor on its own. Thanks for sharing this recipe!

  32. I baked these on a baking rack (and sprayed the chicken with cooking spray for crunch), and they turned out perfectly fine. They were small bite-sized chunks of chicken, and I did about 10 minutes on one side, flipped them all over, and did an additional 10 minutes on the other side. I then broiled them about 2-3 minutes on each side. Crunchy and very good. I will definitely make this again. Thank you for the recipe!

  33. These look better than something I would order at a restaurant! YUMMO! I need to pin this =)

  34. I have made these a few times now and they are absolutely delicious! They are a hit with young and old at my house. Thank you!

  35. Just made this for the first time, loved it!!! Will be making it again soon.

  36. Made this for dinner and it was Awesome! Thank you for sharing this great recipe!!!

  37. Holly, I am making this again, I think this is the third time. Lol I tried the Rock recipe for the seasoned flour and used the baking directions. ugh. It stuck to my rack! BUT I loved your sauce a little better, ie, I liked the ginger in your sauce. Its in the oven now. And I went ahead and brushed some of your sauce on the Rock seasoned chicken breast. Lol. Again, you always have amazing recipes! Serving with broccoli and fried rice.

  38. how many did this feed? I have a family of 7 Im cooking for tonight and debating on whether to double the recipe or not.

  39. I made the crunchy honey garlic chicken
    3 times now this is my third time making it it is the best chicken I have ever made or taste it

  40. I’ve been wanting to make this for a while now and I finally got to tonight. There is only one word to describe it. Amazing.

    This recipe will continue to be made on a regular basis…. <3

  41. There is a Korean restaurant where I live that serves Korean fried chicken. Their boneless strips in soy garlic sauce cost about a dollar each. I made these last night and they are almost identical to the ones served at that restaurant. These are amazing! I made the mistake initially of not putting all of the sauce on the chicken when it was cooked because I did not want it to get soggy. Big mistake! It only gets better as sits. The chicken stayed crunchy and crispy even overnight in the refrigerator. I think this is my new favorite recipe. Thank you so much for sharing. I did not have fresh ginger so I used a teaspoon of ground ginger and it tasted great!

  42. Just a terrific, yummy recipe. We just finished this and it got rave reviews. My garlic loving husband requested double garlic for the sauce next time. One difference, I breaded the chicken and then stuck it in the fridge for 1/2 hour. This helps the breading adhere and helps up the “crunch” factor. We did not sauce all the chicken, and plan on trying it with buffalo sauce tomorrow! Thank you!

    • What a great tip Jennifer! Thanks so much for sharing. I am going to have to remember to stick my chicken in the fridge after breading next time!

  43. Wow! What a great looking recipe. I’m excited to try these one night for dinner next week. I featured your recipe in my weekly Coffee Cafe post this morning. Enjoy the rest of your weekend!
    http://www.perfectlycreatedchaos.com/2016/05/sunday-morning-coffee-cafe_15.html

  44. I must say, these were really really tasty. Wished the sauce would have been a bit thicker but I can just add a touch a flour or something next time. Thanks so much for sharing! I will certainly be making these often.

  45. Made for dinner tonight. So amazing! Doubled everything and baked half/fried half. Once I sauced it, you really couldn’t tell the difference. The only change was seasame
    seeds and not onions. So, so, so yummy!!! Can’t wait for lunch leftovers!

  46. I was looking for a new way to serve chicken and this recipe fit the bill. I didn’t have any Panko so I used bread crumbs..but I did everything else according to the recipe. Man was this delicious! The cooking temp and time were spot on. The chicken was crispy outside and tender inside and the sauce was fantastic. I’ll be coming back for more recipes soon. Thank you Holly.

  47. Have you tried egg, flour then panko instead of mixing together? This works for me when I am making chicken katsu. Your recipe sounds delicious I will try it tonight .

  48. We made these a little while ago and they were absolutely AAMMAAZZIINNGG!!!!! And we are making them again right now. Just waiting for my oil to heat up. Omg these are yum

  49. Delish! My family absolutely loved the recipe tonight

  50. Please give caloric count. Thank you

  51. Loved this recipe, my kids loved this recipe. Took a little longer than anticipated due to the double dredging, and deep frying in small batches as I don’t have a fryer. 

    Rating: 4
  52. Made this for visiting family members in August; went down a treat! Absolutely delicious and I’m making it again tonight

    Rating: 5
  53.  Often when buying fresh chicken breasts(also good for pork tenderloins!) in bulk, I  divide the meat up and keep the pieces I want to marinate and the rest just plain.  I put the pieces in a freezer bag and  the already made marinade and freeze that. Then on the day you require it for your recipe, it’s already marinated. Just thaw in the fridge and voila it’s ready for grilling, dredging etc.

  54. Why do you say to heat oven to 375 degrees? I fried these per your instructions…confused if I missed something that goes in the oven

  55. Made this last night.  I divided the flour and egg into four separate containers (2 each) and went from one to the other – less messy and the flour stays less gunky.  I did this an hour ahead of time and put them on a parchment lined sheet in the fridge – saves doing all the messy stuff when guest are there.

    Rating: 4

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