HONEY GARLIC CHICKEN TENDERS May 4 Written By Eleanor Debel https://www.youtube.com/shorts/Hw24EDVRTgYPrintHONEY GARLIC CHICKEN TENDERSYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredientsSeasoning for the Chicken:2 lbs chicken tenders¼ cup flour 1 tsp kosher salt 1 tsp black pepper 1 tsp sweet heat seasoning blend 2 1/2 cups flour 1 cup cornstarch 2 tsp baking powder 2 Tbsp sweet heat seasoning blend 1 tsp kosher salt 1 tsp black pepper12 oz sparkling water or club soda Honey Garlic Sauce:1 stick butter ¼ cup finely chopped garlic 1 tbsp soy sauce 1 tbsp rice vinegar ½ tsp sesame oil ¼ cup honey 1 tsp cornstarch mixed with 1 tsp of water and whisked into a slurry InstructionsIn a large bowl, toss the chicken tenders with the ¼ cup of flour, salt, pepper and seasoning blend, let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer half of this dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 375 F. Heat a skillet or small pot over medium high and add the butter, once melted add in the chopped garlic and reduce the heat to medium low. Let this simmer lightly for 2-3 minutes, making sure the garlic isn’t browning but getting fragrant and infusing into the butter. Whisk in the soy sauce, rice vinegar and sesame oil and increase heat slightly until the sauce simmers. Whisk in the honey and cornstarch slurry, then let simmer just another minute until the glaze thickens slightly, then remove from the heat and set aside. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 5-7 minutes. Transfer to a large sheet tray with a wire rack set inside and immediately season with a little salt as they come out of the fryer. Brush all the tenders with the garlic honey sauce until fully coated and serve with your favorite dipping sauce or just as is, enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfriedtechnique Eleanor Debel
HONEY GARLIC CHICKEN TENDERS May 4 Written By Eleanor Debel https://www.youtube.com/shorts/Hw24EDVRTgYPrintHONEY GARLIC CHICKEN TENDERSYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredientsSeasoning for the Chicken:2 lbs chicken tenders¼ cup flour 1 tsp kosher salt 1 tsp black pepper 1 tsp sweet heat seasoning blend 2 1/2 cups flour 1 cup cornstarch 2 tsp baking powder 2 Tbsp sweet heat seasoning blend 1 tsp kosher salt 1 tsp black pepper12 oz sparkling water or club soda Honey Garlic Sauce:1 stick butter ¼ cup finely chopped garlic 1 tbsp soy sauce 1 tbsp rice vinegar ½ tsp sesame oil ¼ cup honey 1 tsp cornstarch mixed with 1 tsp of water and whisked into a slurry InstructionsIn a large bowl, toss the chicken tenders with the ¼ cup of flour, salt, pepper and seasoning blend, let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer half of this dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 375 F. Heat a skillet or small pot over medium high and add the butter, once melted add in the chopped garlic and reduce the heat to medium low. Let this simmer lightly for 2-3 minutes, making sure the garlic isn’t browning but getting fragrant and infusing into the butter. Whisk in the soy sauce, rice vinegar and sesame oil and increase heat slightly until the sauce simmers. Whisk in the honey and cornstarch slurry, then let simmer just another minute until the glaze thickens slightly, then remove from the heat and set aside. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 5-7 minutes. Transfer to a large sheet tray with a wire rack set inside and immediately season with a little salt as they come out of the fryer. Brush all the tenders with the garlic honey sauce until fully coated and serve with your favorite dipping sauce or just as is, enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfriedtechnique Eleanor Debel
