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This vibrant chicken tenders board features juicy oven-baked chicken tenders in three delicious flavor profiles: garlic and herb with yogurt ranch, sesame-ginger with a sweet and sour dipping sauce, and classic honey mustard with a spicy sweet Dijon dipping sauce.
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Sesame-Ginger Baked Chicken Tenders
Prep Time
15 mins
Cook Time
20 mins
 

Sesame-ginger baked chicken tenders with garlic and soy, served with a punchy sweet and sour dipping sauce.

Author: Elizabeth Stark
Ingredients
Marinade
  • 2 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pound Farmer Focus chicken tenders
Breading
  • 1 cup panko
  • 1 tablespoon unsalted butter
  • 1 tablespoon black and white sesame seeds
To Cook
  • 1 egg, lightly beaten
  • 1/2 cup flour
Sauce
  • 1/3 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • Green onions and sesame seeds for garnish
Instructions

  1. In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.

  2. To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.

  3. To bread the tenders, toss panko with sesame seeds. Put both flour and eggs in wide, shallow bowls. Line a baking sheet with parchment.
  4. One at a time, use tongs to dip the tender in flour, shake off the excess, then dip in the egg, turning to coat. Allow the egg mixture to drip off, then gently press the tender into the panko, turning to coat. Set breaded tender on baking sheet. Repeat for remaining tenders.

  5. Tenders can be prepped 4 hours ahead and kept in the fridge.

  6. To make the dipping sauce, whisk to combine all the ingredients in a small saucepan. Cook over medium/medium-high heat 5 - 7 minutes, or until the sauce has reduced and thickened enough to coat the back of a wooden spoon. Set aside to cool. Garnish with sesame seeds and sliced green onions before serving.
  7. To bake the tenders, preheat oven to 450 degrees. Bake tenders 15 - 20 minutes, or until they're golden and an instant read thermometer hits 165 degrees F. Cool for a minute, then serve with sesame-soy dipping sauce.