Subtitle:
Crispy, golden chicken tenders coated in a sweet, spicy, and garlicky chili glaze that makes every bite irresistibly crunchy, sticky, and flavorful.
Introduction:
You won’t believe how crispy and sticky these Sweet Chili Garlic Chicken Tenders are! These homemade chicken tenders start with juicy, tender chicken coated in a perfectly seasoned crispy breading, then get tossed in a glossy sweet chili garlic sauce that brings together sweet, savory, garlicky, and mildly spicy flavors.
They’re incredibly easy to make and are perfect for a quick family dinner, weekend snack, party appetizer, or a homemade alternative to takeout. The contrast between the crunchy coating and the sticky sauce is what makes these chicken tenders so addictive.
The best part is that you don’t need complicated ingredients or restaurant equipment. With a few basic pantry staples, chicken tenders, and a flavorful sweet chili sauce, you can make a restaurant-style dish right in your own kitchen.
Why You’ll Love These Sweet Chili Garlic Chicken Tenders
- Extra crispy: A seasoned coating gives the chicken a crunchy exterior.
- Sticky and flavorful: The sweet chili garlic glaze coats every piece beautifully.
- Juicy chicken: Marinating or seasoning the chicken properly helps keep the inside tender.
- Easy ingredients: Most ingredients are easy to find at any grocery store.
- Perfect for any occasion: Serve them as dinner, an appetizer, snack, or party food.
- Better than ordinary chicken tenders: The sweet chili garlic glaze adds a completely different flavor.
- Customizable: You can make the sauce sweeter, spicier, or more garlicky according to your taste.
Ingredients
For the Chicken Tenders
- 1 lb (450 g) boneless, skinless chicken breast
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 large egg
- ½ cup buttermilk or regular milk
- 1 teaspoon hot sauce, optional
- Oil, for frying
For the Sweet Chili Garlic Sauce
- ½ cup sweet chili sauce
- 3–4 cloves garlic, finely minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes, optional
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnishing
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro, optional
- Red pepper flakes, optional
How to Make Sweet Chili Garlic Chicken Tenders
1. Prepare the Chicken
If you’re using chicken breasts, cut them lengthwise into strips of approximately the same size. Keeping the pieces similar in thickness helps them cook evenly.
Pat the chicken dry with paper towels. This removes excess moisture and helps the coating stick better.
Place the chicken in a bowl and season lightly with salt, pepper, garlic powder, paprika, and chili powder.
2. Prepare the Wet Mixture
In a separate bowl, whisk together the egg, buttermilk, and hot sauce if using.
Add the seasoned chicken to the mixture and toss until every piece is well coated.
For better flavor, allow the chicken to sit in the mixture for about 15–30 minutes.
3. Make the Crispy Coating
In another bowl, combine:
- All-purpose flour
- Cornstarch
- Garlic powder
- Paprika
- Onion powder
- Salt
- Black pepper
- Chili powder
Mix everything thoroughly.
The cornstarch is important because it helps create a lighter and crispier coating.
4. Coat the Chicken
Remove one chicken tender from the wet mixture and allow excess liquid to drip off.
Place it into the seasoned flour mixture and press the coating firmly onto the chicken.
For an even crispier crust, dip the coated chicken back into the wet mixture and then into the flour mixture a second time.
Repeat with all the chicken pieces.
5. Fry the Chicken Tenders
Heat enough neutral cooking oil in a deep skillet or heavy-bottomed pan for frying.
The oil should be around 350°F (175°C).
Carefully place the coated chicken tenders into the hot oil without overcrowding the pan.
Fry until the outside is golden brown and crispy and the chicken is fully cooked inside, usually around 4–6 minutes per side, depending on thickness.
The safest way to check doneness is with a food thermometer: chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a wire rack or paper towel-lined plate.
Make the Sweet Chili Garlic Sauce
While the chicken is cooking, prepare the glaze.
Add the following to a saucepan:
- Sweet chili sauce
- Minced garlic
- Honey
- Soy sauce
- Rice vinegar
- Sesame oil
- Red pepper flakes
Place the saucepan over medium-low heat and stir.
Mix the cornstarch with 1 tablespoon of water in a small bowl to make a slurry.
Add the slurry to the sauce and stir continuously.
Cook for approximately 1–2 minutes, until the sauce becomes glossy and slightly thickened.
Don’t cook it too long, because you want the sauce to remain smooth and sticky rather than becoming overly thick.
Coat the Chicken Tenders
Place the crispy chicken tenders into a large bowl.
Pour the warm sweet chili garlic sauce over the chicken.
Gently toss until every tender is coated in the shiny glaze.
For maximum crispiness, don’t let the chicken sit in the sauce for too long before serving. The longer the coating sits in the sauce, the softer it will become.
Finish with sesame seeds, sliced green onions, and a small sprinkle of red pepper flakes if desired.
What to Serve With Chicken Tenders
These chicken tenders pair especially well with:
- Steamed white rice
- Fried rice
- Vegetable rice
- French fries
- Sweet potato fries
- Coleslaw
- Cucumber salad
- Steamed vegetables
- Asian-style slaw
- Garlic bread
- Simple green salad
For a complete meal, serve the chicken over fluffy white rice with fresh vegetables and a little extra sweet chili sauce on the side.
Tips for Extra-Crispy Chicken Tenders
Don’t skip the cornstarch
Cornstarch helps create a lighter, crunchier coating.
Don’t overcrowd the pan
Adding too many chicken pieces at once can lower the oil temperature and result in greasy rather than crispy chicken.
Keep the oil temperature consistent
If the oil is too cool, the coating can absorb excess oil. If it’s extremely hot, the outside can brown before the chicken is properly cooked.
Use similarly sized chicken pieces
This helps everything cook at approximately the same rate.
Sauce immediately before serving
The sauce is deliciously sticky, but moisture will eventually soften the crispy coating.
Use a wire rack
A wire rack allows excess oil to drain while keeping the bottom of the chicken from becoming soggy.
Air Fryer Method
You can also make these chicken tenders in an air fryer.
Preheat the air fryer to approximately 400°F (200°C).
Lightly spray the coated chicken with cooking oil and arrange the pieces in a single layer.
Air fry for approximately 10–14 minutes, turning halfway through cooking, until golden and the internal temperature reaches 165°F (74°C).
Prepare the sweet chili garlic sauce separately and toss the cooked chicken in the sauce just before serving.
Oven Method
For an oven-baked version, preheat your oven to 425°F (220°C).
Place the coated chicken tenders on a wire rack set over a baking sheet. Lightly spray them with cooking oil.
Bake for approximately 18–25 minutes, turning halfway through, until golden and fully cooked.
Check that the thickest part reaches 165°F (74°C).
Toss with the prepared sweet chili garlic sauce before serving.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, store the chicken and sauce separately if possible.
Reheat the chicken in an air fryer or oven rather than microwaving it. This helps bring back some of the crispiness.
Can You Freeze Them?
Yes. For best results, freeze the cooked chicken tenders without the sauce.
Allow the chicken to cool completely, then place the pieces in a freezer-safe container or bag with parchment paper between layers.
When ready to eat, reheat until hot and crispy, then prepare fresh sweet chili garlic sauce and toss the chicken just before serving.
Frequently Asked Questions
Can I use chicken breast instead of chicken tenders?
Yes. Chicken breast works perfectly. Simply cut it into evenly sized strips.
Can I make these chicken tenders less spicy?
Yes. Leave out the red pepper flakes and use a mild sweet chili sauce.
How do I make them extra spicy?
Add additional red pepper flakes, a little cayenne pepper, or your favorite hot sauce.
Why aren’t my chicken tenders crispy?
The most common reasons are low oil temperature, overcrowding the pan, or allowing the cooked chicken to sit in sauce for too long.
Can I make these without frying?
Yes. You can use the air fryer or oven methods above.
Can I prepare the chicken ahead of time?
Yes. You can coat the chicken several hours ahead and keep it refrigerated until you’re ready to cook it.
Can I use store-bought sweet chili sauce?
Absolutely. Store-bought sweet chili sauce works well and makes this recipe faster.
What makes the sauce sticky?
The combination of sweet chili sauce and honey creates the glossy, sticky texture, while the cornstarch slurry helps the sauce thicken.
