Sweet Chili Garlic Chicken Tenders
Crispy double-coated chicken tenders tossed in a sweet-spicy chili garlic glaze and served with cool homemade ranch.
Equipment
Ingredients
Chicken
chicken tenders
450 g
Wet Batter
buttermilk
360 ml
lemon juice
30 ml
soy sauce
30 ml
hot sauce
60 ml
salt
5 g
garlic powder
15 g
onion powder
15 g
smoked paprika powder
15 g
black pepper powder
3 g
Dry Batter
all purpose flour
250 g
corn starch
60 g
baking powder
30 g
salt
5 g
garlic powder
15 g
onion powder
15 g
smoked paprika powder
15 g
black pepper powder
3 g
Sweet Chili Garlic Sauce
honey
110 g
ketchup
30 g
soy sauce
15 ml
fresh lemon juice
15 ml
hot sauce
60 ml
chili garlic sauce
15 g
garlic cloves, minced
3 pcs
salt
3 g
butter, cold
30 g
Ranch Dressing
mayonnaise
120 g
sour cream
60 g
buttermilk
30 ml
garlic powder
1.5 g
onion powder
1.5 g
dried parsley
1 g
dried dill
0.5 g
black pepper
0.5 g
lemon juice
5 ml
salt
3 g
Instructions
Marinate the chicken
Combine all wet batter ingredients with the chicken tenders and let marinate in the refrigerator.
Prepare the dry batter
Whisk together all dry batter ingredients in a large bowl.
Coat the chicken
Remove chicken from marinade, coat in flour, dip back in marinade, then coat again for thick, craggy coating.
Fry the chicken tenders
Heat oil to 175°C and fry chicken in batches until golden and cooked through.
Make the sweet chili garlic sauce
Simmer sauce ingredients until glossy, then whisk in cold butter for a silky finish.
Glaze the chicken
Lightly brush the sweet chili garlic glaze over the fried chicken tenders.
Prepare the ranch dressing
Whisk all ranch ingredients together and refrigerate until ready to serve.
Original recipe
Storage
Best enjoyed fresh; sauce can be made ahead and stored separately
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