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Asian-Baked Chicken Tenders

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by Hungry House by Andrew Corrigan

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A take on chicken tenders that skips the deep fryer without sacrificing texture or flavor. They’re marinated in a savory-sweet blend of soy, honey, rice vinegar, and sesame oil, then coated in panko breadcrumbs and baked until golden and crisp. On the side: a creamy peanut dipping sauce, brightened with garlic and a hint of sriracha—ideal for dipping, dunking, or drizzling.

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Nutritional facts

Protein

36g

Carbs

27g

Calories

400

Fat

15g

Ingredients

Sesame Oil, Sriracha, Extra Virgin Olive Oil, Garlic, Honey, Gluten Free Tamari, Rice Wine Vinegar, Peanut Butter, Crushed Red Pepper, Chicken Breast, Panko Breadcrumbs, Ginger Powder, Whole Milk

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About Hungry House by Andrew Corrigan

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Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.

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