Jun 23, 2018

Sweet and Savory Honey Glazed Chicken Tenders

Some Chinese dishes incorporate sugar to balance out the salty flavor or tone down the spicy touch. Take pork stew and spicy stir-fry for instances, you can't really tell since the sweet note is hidden behind all other pungent aromas. But this time I'm going all out and making a truly sweet and savory dish by using honey. You can definitely feel the sweetness this time.

Sweet and savory honey glazed chicken tenders - 


  • 1 lb chicken tenders
  • 2 tablespoons olive oil
  • 2 tablespoons chopped scallion
  • Some flour
  • Some toasted white sesame seeds (optional)


  • 1/8 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar
  • 1/4 teaspoon Sriracha
  • 2 garlic cloves


Destem and chop the scallion. Peel and finely chop the garlic cloves. Mix chopped garlic together will all the other ingredients under the sauce section.

Remove the tendon from each chicken tender. Just hold on the end of the tendon and scrape the meat out with a knife. The tendon should be able to pull out easily. 

Sprinkle prepped chicken tenders with salt and pepper. Coat the chicken with flour and shake out excess powder.

Drizzle some oil in the pan and turn to medium high heat. Once heated up, add in chicken tenders and sear till colored. Flip and continue to sear the other side till slightly golden browned.

Pour in the sauce and wait till it starts to bubble. Lower the heat just a little if needed. Flip the chicken tenders so both sides are coated with the sauce. Continue to cook and reduce the sauce till it thickens.

Plate and garnish with chopped scallion and toasted white sesame seeds.

I especially love the sticky yet smooth sauce clinging on the chicken. Feel so luscious and satisfying. 

Even though this dish tastes sweet, but still balanced will some acidity and savory note, works really well as a lunchbox side dish. Even after reheating, the texture stays the same and the chicken remains moist and tempting.


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