If you’re on the lookout for a dish that checks all the boxes—crunchy, sticky, sweet, savory, and impossibly easy to love—this Asian Glazed Chicken Fingers Recipe is about to steal your heart. Imagine tender strips of chicken, perfectly golden and crisp on the outside, tossed in a glossy soy-honey glaze that packs just the right touch of zing, heat, and umami. It’s dinner party magic, crowd-pleasing finger food, and weeknight comfort all rolled into one unforgettable bite.
Ingredients You’ll Need
Let’s talk ingredients! This Asian Glazed Chicken Fingers Recipe is wonderfully approachable, built on staple items you might already have in your pantry. Each component brings something vital—flavor, crunch, color, or that signature sticky glaze that makes every bite pop.
- Chicken tenders: Tender and quick-cooking, these form the juicy backbone of the dish.
- All-purpose flour: Helps create a clinging base for the crispy coating.
- Eggs: Act as the glue so your breadcrumbs stick perfectly.
- Panko breadcrumbs: For that irresistible crunch—panko keeps it light and airy.
- Salt and black pepper: Essential for properly seasoning every layer.
- Vegetable oil: Gives you that beautiful golden finish when pan-frying.
- Soy sauce: Salty and rich, this is the flavor anchor for the glaze.
- Honey: Sweetens the glaze and adds shine for that classic sticky look.
- Rice vinegar: Just the right acidity to brighten all the flavors.
- Hoisin sauce: Deepens the glaze with a sweet-salty twist and a hint of umami.
- Sesame oil: Toasted fragrance that instantly says “Asian-inspired.”
- Garlic: Provides warmth and aromatic depth to the glaze.
- Fresh ginger: Lends a gentle zing for authentic flavor.
- Crushed red pepper flakes (optional): A dash of heat, totally adjustable to your crowd.
- Cornstarch slurry: Thickens that glorious glaze to just the right clingy consistency.
- Sliced green onions and sesame seeds: Essential for color, freshness, and final pizzazz!
How to Make Asian Glazed Chicken Fingers Recipe
Step 1: Season and Prep the Chicken
Start by laying your chicken tenders out on a board and sprinkling them generously with salt and pepper. This sets the stage, because they’ll carry seasoning through every layer. Give them a gentle toss to coat all the surfaces evenly, and let them rest while you set up the breading station.
Step 2: Set Up Your Breading Station
Arrange three shallow bowls in an assembly line: one for flour, one for the beaten eggs, and another for the panko breadcrumbs. This easy setup is your secret weapon for clean, efficient dipping, ensuring every piece of chicken is thoroughly coated and ready for the skillet.
Step 3: Dredge and Coat the Chicken
Working one tender at a time, dredge the chicken in flour for a light dusting, dip it in egg for stickiness, and finally, press it into the panko breadcrumbs. Don’t rush—take a moment to gently press the panko onto each tender for ultimate crunch. Arrange the breaded pieces on a plate while you finish the batch.
Step 4: Pan-Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, pan-fry the chicken fingers in batches, about 3–4 minutes per side, until they’re gorgeously golden and cooked through. Transfer each batch to a paper towel-lined plate to absorb any excess oil. Your kitchen will smell amazing!
Step 5: Prepare the Asian Glaze
In a small saucepan, combine the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and (if desired) red pepper flakes. Bring everything to a gentle simmer, whisking well. Stir in the cornstarch slurry, and keep simmering until the glaze is thick, glossy, and deeply aromatic—about 2–3 minutes is all it takes.
Step 6: Toss and Glaze
While the glaze is still warm, add the crispy chicken fingers and toss until every piece is luxuriously coated. This is the magical finishing touch that makes the Asian Glazed Chicken Fingers Recipe truly irresistible.
How to Serve Asian Glazed Chicken Fingers Recipe
Garnishes
A final sprinkle of sliced green onions and white or black sesame seeds makes these chicken fingers shine. The onions give a pop of color and freshness, while the sesame seeds add a nutty crunch that contrasts beautifully with the sticky glaze.
Side Dishes
These chicken fingers pair beautifully with steamy white or jasmine rice to soak up all that extra glaze. You can also serve them over an Asian-inspired slaw, tossed with shredded cabbage, carrots, and a tangy dressing for a crisp, refreshing bite alongside the rich chicken.
Creative Ways to Present
For a crowd-pleaser twist, try threading the glazed chicken fingers onto skewers for fun party appetizers, or pile them up on a platter with extra glaze for dipping. For lunchboxes or outdoor picnics, wrap a few in lettuce leaves, or toss them into a rice bowl with quick-pickled veggies. You’ll be amazed at how versatile this Asian Glazed Chicken Fingers Recipe can be!
Make Ahead and Storage
Storing Leftovers
Transfer leftover glazed chicken fingers to an airtight container as soon as they’ve cooled. They’ll keep wonderfully in the fridge for up to 3 days, retaining their flavor and most of their crunch (especially if you don’t overdress them in glaze before storing).
Freezing
Want to meal prep? Simply freeze the cooked, unglazed chicken fingers on a sheet pan until solid, then pop them into a freezer bag for up to 2 months. Reheat and glaze just before serving so they taste freshly made every time.
Reheating
To bring back the crisp factor, warm the chicken fingers in a 375°F oven for about 10 minutes, or until hot and crunchy. You can also use an air fryer for an even speedier reheat. If they’re already glazed, cover loosely with foil to avoid burning the glaze.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just slice whole chicken breasts into strips about the same size as tenders. They’ll cook up just as perfectly in the Asian Glazed Chicken Fingers Recipe.
Is there a gluten-free version of this recipe?
Yes! Swap the all-purpose flour for your favorite gluten-free blend and use gluten-free panko or crushed rice crackers. Double-check that your soy sauce and hoisin are gluten free as well.
How spicy is the glaze?
Without the red pepper flakes, the glaze is mostly sweet and savory. Add as little or as much of the optional red pepper as you like—taste and customize for your perfect heat level.
Can I bake or air fry instead of pan-frying?
Definitely! For a lighter Asian Glazed Chicken Fingers Recipe, arrange the breaded tenders on a wire rack set over a baking sheet and bake at 425°F for 15–18 minutes, or use your air fryer for even speedier, super crisp results.
What can I substitute for hoisin sauce?
If you don’t have hoisin, try mixing a little extra soy sauce with a bit of brown sugar and a squeeze of ketchup. It’s not identical, but it’ll get close in a pinch!
Final Thoughts
If you’re craving a crowd-pleasing dinner or show-stopping party snack, give this Asian Glazed Chicken Fingers Recipe a spot at your table. It’s the kind of dish you’ll come back to again and again, just for that sweet, sticky, totally addictive glaze and juicy-crisp texture. Treat yourself and let me know how your batch turns out!
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Asian Glazed Chicken Fingers Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Asian Glazed Chicken Fingers are a delicious twist on a classic favorite. Crispy chicken tenders are coated in a flavorful glaze made with soy sauce, honey, and aromatic spices, creating a sticky, irresistible dish that’s perfect for both weeknight dinners and entertaining.
Ingredients
Chicken Fingers:
- 1 ½ pounds boneless, skinless chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil (for pan-frying)
Glaze:
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prep the Chicken: Season the chicken tenders with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Chicken: Dredge each chicken tender in flour, dip into the egg, then coat with panko.
- Cook the Chicken: Heat vegetable oil in a skillet over medium heat. Cook the breaded chicken tenders in batches for 3–4 minutes per side, until golden brown and cooked through. Set aside on paper towels.
- Make the Glaze: In a saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes. Simmer, then stir in the cornstarch slurry and cook until thickened.
- Glaze the Chicken: Toss the cooked chicken fingers in the warm glaze until coated. Garnish with green onions and sesame seeds.
Notes
- For a crispier texture, bake or air fry the chicken tenders before glazing.
- Serve with steamed rice or Asian slaw for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 3 chicken fingers
- Calories: 420
- Sugar: 14 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 115 mg
