Ingredients:

  • 1.5 lbs chicken tenderloins
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 0.5 cup honey
  • 0.25 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp sriracha
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Pat the chicken tenders bone-dry with paper towels to ensure maximum crispiness.
  2. In a large bowl or gallon-sized bag, combine cornstarch, garlic powder, paprika, salt, and pepper. Toss chicken until fully coated, shaking off any excess powder.
  3. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until the edges are golden and crispy.
  4. In a small saucepan, whisk together honey, soy sauce, minced garlic, sriracha, ginger, and rice vinegar. Bring to a simmer over medium heat until slightly thickened.
  5. Pour the bubbling sauce over the cooked chicken in the skillet. Toss rapidly for 1-2 minutes until the sauce reduces into a thick, 'lacquered' glaze that coats the meat.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.