These Ginger Honey Garlic Chicken Tenders are ultra-crispy and tossed in a sticky, garlicky glaze with the perfect hint of ginger and spice. They’re restaurant-level good — and totally doable in your home kitchen.

Why You Will Love This Recipe

These chicken tenders are crunchy on the outside, juicy inside, and covered in a glossy, garlicky honey-ginger sauce that’s sweet, salty, spicy, and completely addictive. Perfect for dinner, parties, or game day snacking.

Ginger Honey Garlic Chicken Tenders

Forget frozen tenders — once you make these from scratch, there’s no going back. These Ginger Honey Garlic Chicken Tenders are double-coated for maximum crunch, shallow-fried to golden perfection, and then glazed in a homemade sauce that clings to every bite.

The flavor starts in the breading: a mix of flour, panko, garlic powder, onion powder, paprika, and seasoning salt. The double-dip coating ensures a thick, craggy crust that holds up to sauce without getting soggy.

Then there’s the sauce — made from scratch with:

• Honey for sweetness

• Soy sauce for depth

• Fresh garlic and ginger for bite and warmth

• Chili flakes for a touch of heat

Each tender gets tossed in this sticky glaze just before serving. It’s messy in the best way — grab a napkin, then grab another piece.

Servings & Time

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Ingredients

Chicken Tenders:

• 3 chicken breasts, sliced into strips

• 2 cups flour

• ½ cup panko breadcrumbs

• ½ tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp seasoning salt

• ½ tsp black pepper

• 3 eggs

• 3 tbsp water

• Oil for frying

• Green onions, for garnish

Honey Garlic Ginger Sauce:

• ½ cup honey

• 4 tbsp soy sauce

• 4 garlic cloves, crushed

• 1 tbsp finely diced ginger

• ½ tsp chili flakes

• ⅓ cup water

Instructions

1. In a bowl, mix flour, panko, and seasonings.

2. In a second bowl, whisk eggs with water and 1 tbsp oil.

3. Pat chicken dry. Dip each piece in egg, then flour. Repeat for a double coat.

4. Heat 1 inch of oil in a skillet to 350°F.

5. Fry chicken in batches for 2–3 minutes per side, until golden and 165°F inside. Drain.

6. In a saucepan, combine all sauce ingredients. Simmer until slightly thickened.

7. Toss tenders in sauce or drizzle over top. Garnish with green onions.

Tips

• Let chicken rest 10 min after breading to prevent coating from falling off.

• Don’t overcrowd the pan — fry in small batches.

• Air fryer option: Spray with oil and cook at 400°F for 12–14 minutes.