Sesame Chicken Tenders with Ginger Soy Dipping Sauce
The Right Recipe
The Right Recipe
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  • 8 out of 10 times It can also be a wonderful Sesame Chicken Salad when you use the sauce as a dressing…. the chicken stays crunchy and tastes great at room temperature.
  • can
  • sauce
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted Asian sesame oil
  • 3/4 inch piece fresh ginger, peeled and grated finely
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package chicken tenders (about 16)
  • 1/4 cup white sesame seeds
  • 1 1/2 cups panko bread crumbs
  • salt and pepper
  • Oil (canola or peanut)
  • 2 tablespoons of the soy sauce mixture, and let marinate for 10-15 minutes Reserve remaining soy sauce mixture to use as the dipping sauce. On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper. Coat each chicken tender with the panko mixture, patting gently to help the crumbs adhere. Set tenders in a single layer on waxed paper until ready to fry. (this can be done hours in advance…just keep the tenders in a single layer and put in the frig)
  • 1/2 inch of oil in large skillet (non stick works well here) over medium high heat. Test temperature by dropping in a tiny piece of the panko….it should sizzle immediately. Fry chicken tenders (in batches unless your skillet is enormous) until golden brown on both sides and cooked through. This will only take 2-3 minutes per side then remove to a wire rack. (This will keep them crunchy. When you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom) You can stick them in a warm oven if you are not quite ready to serve. Serve hot with reserved soy ginger sauce.



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