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honey garlic chicken fingers with sesame seeds and chives.

Honey Garlic Chicken Fingers

CookitwithTim
These Honey Garlic Chicken Fingers are crispy on the outside, tender on the inside, and coated in a sweet and savory homemade honey garlic sauce. They are an easy family-friendly dinner that comes together quickly in one skillet.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 643 kcal

Equipment

  • Skillet
  • Stove Top

Ingredients
  

  • ½ cup All-Purpose Flour
  • 2 tablespoon Corn Starch
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • ½ cup Vegetable Oil
  • 1½ lbs Chicken Tenderloins

For The Sauce

  • 3 tablespoon Butter
  • 3 Garlic Cloves
  • 3 tablespoon Honey
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Apple Cider Vinegar

Instructions
 

  • Make the Dredge: In a medium-sized bowl, combine the flour, cornstarch, garlic powder, salt, and pepper. Add in chicken tenderloins and toss until they are well coated. ½ cup All-Purpose Flour 2 tbsp Corn Starch 1 tsp Garlic Powder 1 tsp Salt ½ tsp Pepper
  • Cook the Chicken: Remove the chicken from the flour mixture and shake off excess. 1½ lbs Chicken Tenderloins
    Heat the vegetable oil in a large skillet over medium heat. Cook the chicken in two batches, so you don't overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F. ½ cup Vegetable Oil
    Transfer the cooked chicken to a plate lined with paper towel. Carefully drain the oil, leaving the browned bits in the bottom of the pan.
  • Make the Honey Garlic Sauce: Using the same skillet on medium-low heat. Add the apple cider vinegar to deglaze the pan, scraping up those flavorful browned bits. 1 tbsp Apple Cider Vinegar
    Add the butter and allow it to melt. Stir in the minced garlic and cook until fragrant and just beginning to brown. 3 tbsp Butter 3 Garlic Cloves
    Add the soy sauce and honey. Stir well and allow the sauce to warm through and begin to slightly thicken. 2 tbsp Soy Sauce 3 tbsp Honey
  • Add the Chicken: Return the cooked chicken tenderloins to the skillet. Turn the chicken several times, making sure each piece is coated well in the honey garlic sauce.
  • Finish: Remove from the heat and garnish with sesame seeds and sliced green onions, if desired.

Notes

  • Don't overcrowd the skillet: Cook the chicken in batches so each piece has plenty of room to brown properly.
  • Don't overcook the chicken: Chicken tenders cook quickly. Overcooking them can leave you with dry, tough chicken.
  • Don't skip the browned bits: When you deglaze the skillet with apple cider vinegar, scrape up those flavorful bits from the bottom of the pan. They add extra flavor to the sauce.
  • Watch the Garlic: Fresh garlic can burn quickly, so keep it at a medium-low heat once you start making the sauce.

Storage

Refrigerator: Place the cooled chicken into an airtight container for up to 3-4 days.
Freezer: You can freeze the cooked chicken in an airtight freezer-safe container for up to 2 months. Remember the coating won't be quite as crispy after freezing and reheating.
Reheating: For best results, reheat in an air fryer until heated through. Avoid microwaving if possible because it can make the coating soft.

Nutrition

Calories: 643kcalCarbohydrates: 31gProtein: 39gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 17gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 1351mgPotassium: 700mgFiber: 1gSugar: 13gVitamin A: 315IUVitamin C: 3mgCalcium: 23mgIron: 2mg
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