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.
there was nothing "asian" about this other than the lightest of panko-like breading and "peanut" sauce that was basically just peanut butter. GBBO-Japanese-week levels of bad.
Jacob · 07/08/25
Stephanie · 07/08/25
Anthony · 07/07/25
Lisa · 07/07/25
Good quality chicken and a great taste
Paul · 07/06/25
Emily · 07/05/25
soooo good and looooove the very low fat!
Rocket · 07/05/25
jeremy · 07/03/25
Christine · 07/03/25
Jeanette · 07/03/25
Erin · 07/02/25
A new favorite choice for our household
Johnette · 07/02/25
Arlene · 07/01/25
Johnette · 06/28/25
Jill · 06/27/25
Silvia · 06/26/25
I love this. The flavors are reminiscent of pad Thai to me. If these were mass produced there was always be some in my freezer for a quick meal they are that good!
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.
