Crispy chicken tenders tossed in a sticky, tangy-sweet Asian lemon sauce
📝 Introduction
Asian Lemon Chicken Tenders are a delicious fusion of crispy fried chicken and a bright, citrusy lemon sauce infused with Asian flavors. It’s a dish that strikes the perfect balance between sweet, tangy, and savory. These golden tenders are coated in a cornstarch batter, fried until crisp, and then glazed in a glossy sauce made with lemon juice, soy sauce, garlic, and a touch of honey. Serve them with rice, noodles, or a side of stir-fried veggies for a full meal.
🧂 Ingredients
For the Chicken Tenders:
- 1 lb (450g) chicken tenders or boneless chicken breast (cut into strips)
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- ¾ cup all-purpose flour
- ¾ cup cornstarch
- Oil for frying (vegetable or canola)
For the Lemon Sauce:
- ⅓ cup freshly squeezed lemon juice
- 2 tbsp soy sauce (light)
- 1 tbsp rice vinegar
- 2 tbsp honey (or sugar)
- 1 tbsp brown sugar (optional, for more sweetness)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tsp cornstarch + 1 tbsp water (slurry)
For Garnish:
- Sesame seeds
- Sliced green onions
- Lemon zest (optional)
🍳 Instructions & Method
Step 1: Marinate the Chicken
- In a large bowl, combine chicken tenders, buttermilk, salt, pepper, garlic powder, and paprika.
- Mix well, cover, and let it marinate in the fridge for at least 30 minutes, or up to 4 hours for extra tenderness.
Step 2: Coat the Chicken
- In a shallow bowl, mix flour and cornstarch.
- Remove chicken from marinade and dredge in the flour-cornstarch mix, pressing gently to ensure a good coating. Shake off excess flour.
- Place coated tenders on a wire rack and let them rest for 10 minutes (this helps the coating stick during frying).
Step 3: Fry the Chicken
- Heat about 1½ inches of oil in a deep pan or skillet over medium-high heat (350°F / 175°C).
- Fry chicken tenders in batches for 4–5 minutes per side, or until golden brown and cooked through.
- Drain on paper towels or a wire rack.
Step 4: Make the Lemon Sauce
- In a small saucepan over medium heat, combine lemon juice, soy sauce, rice vinegar, honey, brown sugar, garlic, ginger, and sesame oil.
- Bring to a simmer and cook for 2–3 minutes.
- Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.
Step 5: Toss and Serve
- Place the fried chicken tenders in a large bowl.
- Pour the hot lemon sauce over the chicken and toss to coat evenly.
- Garnish with sesame seeds, green onions, and lemon zest.
🍽️ Serving Suggestions
- Serve over steamed jasmine rice or garlic noodles
- Add a side of stir-fried broccoli or Asian slaw
- These also make great sliders with some pickled cucumbers on mini buns
🔁 Variations
- Baked Version: Bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway. Spray with oil for crispiness.
- Spicy Kick: Add chili flakes or a squirt of sriracha to the sauce.
- Air Fryer Option: Air fry at 380°F (193°C) for 12–15 minutes, flipping halfway through.