Asian-Baked Chicken Tenders
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.
Nutritional facts
Protein
36g
Carbs
27g
Calories
400kcal
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
Contains milk, cereals containing gluten, wheat, peanuts, soybeans, sesame seeds.
Reviews
3.0
Based on 119 reviews
April · 07/10/25
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About Andrew Corrigan Corrigan
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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