Crispy Asian Chicken Tenders

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2% Milk(60g)
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  Soy Sauce, Low Sodium(45g)
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  Honey(30g)
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  Vinegar, Rice(15g)
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  Sesame Oil, Toasted(15g)
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  Garlic(180g)
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  Ginger, Fresh Root(15g)
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  Sriracha sauce(15g)
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  Bread Crumbs, Panko, Whole Wheat, Dry(480g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chopped green onions (optional for serving)

Instructions

1. 1Cut the chicken breasts into ½-inch-thick strips and place in a large zip-top bag set upright in a bowl.
2. 2In a small bowl, whisk together the milk, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until combined, then stir in the sriracha sauce. Pour the marinade into the bag, seal while removing excess air, and shake to coat the chicken. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
3. 3Pour the whole wheat panko into a shallow dish, drizzle with olive oil, and toss with your fingers until evenly moistened.
4. 4Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, remove chicken strips from the marinade one at a time, shake off excess liquid, coat both sides thoroughly in the panko mixture, and place directly into the hot oil.
5. 5Cook the chicken tenders over medium-high heat for 4–5 minutes per side until golden brown and crispy, then flip carefully. Continue cooking until the internal temperature reaches 165°F and juices run clear.
6. 6Transfer cooked tenders to a paper-towel-lined plate to cool for 5 minutes while you finish cooking any remaining batches.
7. 7Divide the cooled chicken tenders evenly into 4 airtight containers while still slightly warm, allowing steam to escape for 2 minutes before sealing.