Welcome to Day 17 of Cooking 20 Minute Dinner for 21 Days! Are you ready for the BEST Spicy Honey Garlic Chicken Tenders that will blow your mind? These Spicy Honey Garlic Chicken Tenders are pan-fried till juicy and tender on the inside and crispy on the outside. They tossed in a sweet and spicy garlic glaze that is finger-licking good! Warning, these Spicy Honey Garlic Chicken Tenders are addicting, make sure to make extra, trust me, you will thank me after!
The secret to my Spicy Honey Garlic Chicken Tenders is the glaze. A perfect balance between sweet, savory, and spicy, making it super addicting. I love using Korean Chili Paste because it is packed with umami flavors. The honey balances out the saltiness, and the garlic provides an extra level of depth to the dish. To take the glaze to another level, I added butter to give richness to the sauce. You can also toss chicken wings, crispy shrimp, or potato wedges in this glaze as well.
I pan-fried the chicken tenders for this recipe, but you can also deep fry or air fry them. Using an egg as part of the batter helps hold on to the coating and prevent it from falling during the frying process. I also recommend using a non-stick pan if you are not adding alot of oil, as it will help prevent the coating from sticking.
1 lb Chicken Tender
1 tsp of Salt
1 tsp of Pepper
2 tsp of Garlic Powder
6 tbsp of Corn Starch
1 Egg
6 cloves of Garlic (minced)
1.5 tbsp of Korean Chili Paste
1.5 tbsp of Soy Sauce
2.5 tbsp of Honey
1.5 tbsp of Butter
1 tbsp of Sesame Seeds
- Marinate the Chicken Tender in salt, pepper, garlic powder, 2 tbsp of Corn Starch, and 1 Egg
- Once everything is combined, coat the chicken in 4 tbsp of corn starch until all the chicken is fully covered.
- In a pan, add oil and turn the heat up to medium-high. Once the oil is hot, add in the chicken tender and pan fry for 2-3 minutes on each side. Remove and set aside once the chicken is golden brown and crispy.
- In a new pan, add Korean chili paste, honey, soy sauce, and butter. Turn the heat up to medium-high and mix for 30 seconds or until everything is combined.
- Add in minced garlic and let it simmer for another 30 seconds before adding in the chicken.
- Toss on high heat for 1 minute, making sure all the chicken is coated in the glaze.
- Garnish with sesame seeds and green onion
![[GIVEAWAY] SURPRISE!!! I am so excited to finally announce that I’ve officially signed my first cookbook deal with Penguin Random House! I can’t believe that I am able to publish a cookbook filled with my family’s recipes.
A year ago today, I launched my first e-cookbook, and many of you wanted a printed physical copy. This year, I met with many production companies because I wanted to ensure that it was the best possible quality if I ever came out with a physical cookbook. The cookbook will be out in Feb 2024, and I have officially started writing and testing recipes.
The book will consist of many never seen before everyday recipes plus secret family recipes. However, you are family to me, so I want to include 10 specific recipes requested by YOU.
To celebrate the signing of the cookbook, I will be giving away TEN $50 gift cards to the winning selected recipes.
All you have to do is comment down below and tag a friend you will want to cook with :) (or have them cook for you!)
UNLIMITED ENTRIES, the winners will be picked on DEC 10th!!
LOVE YOU SO MUCH, AND THANK YOU SO MUCH FOR ALL THE SUPPORT, THIS IS A DREAM COME TRUE ❤️😭🥺
Love,
Tiffy ❤️❤️
#cookbook #foodblogger #asianfood #foodie #giveaway](https://tiffycooks.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Amazing
This was absolutely delicious, me and my best friend made this well we tried but my mom took over but it was still really good. Thank you for this recipe.
This was amazing!!! I don’t usually leave reviews when making recipes, and most of the time I end up modifying them. But OMG! Adding this to my new dinner rotation! It’s cheap and so simple and DELICIOUS 🤤 Thank you!
This was so delicious, I didn’t have korean chili paste but used a garlic chili sauce instead, still amazing. I also cannot have fried foods so I used my air fryer, the texture was still fantastic and juicy inside. I served it with some bok choy and udon noodles with some of the sauce mixed in, one of the best things I have ever eaten. Thank you so much.
Picky eater approved! My husband is a picky eater so I rarely cook for him and just cook for myself. But tonight he tried these and loved them! I had skipped the chilli paste because he doesn’t like spicy food (which you had said was also yummy on your TikTok!) and it still turned out very yummy! I also accidentally used too much cornstarch… I didn’t realize I had to divide the cornstarch so 6Tbsp was added to the first mix… then it was coated in 4 more Tbsp before frying… OOPS! Still turned out great. Definitely going to try this again. It was still really good despite my mistake! I’m sure it will taste even better next time I make it.
I knew this recipe was legit when I saw how much garlic it called for (it’s never enough in other recipes). I had to go out of my way a little to find the right chili paste but I’m glad I did – it’s really the star ingredient here. Next time I think I’ll cut back on the salt (I should’ve just used low-sodium soy sauce) but there’s nothing else I’d change. I’ll be revisiting this one for sure. Thank you for the recipe!
Came across this recipe on your tiktok and it’s delicious and super easy!! I increased the amount of corn starch for the breading and added panko crumbs and it’s perfectly crunchy. Looking forward to trying some more of your recipes!