Everyone loves homemade chicken tenders, and these Asian chicken strips with garlic chili sauce are among the very best. Savory, slightly sweet, and boldly spicy, they make a fantastic meal or appetizer. Toss the cooked chicken in the sauce for a sticky, flavorful coating, or serve the sauce on the side for anyone who prefers less heat.
Asian Chicken Strips Recipe
This is one of our most popular easy chicken strip recipes, made regularly by readers for lunch and dinner. Here, the tenders are paired with a simple homemade garlic chili sauce that balances garlic, tang, sweetness and heat. Use it as a dunking sauce or pour it over the strips and enjoy every last bite.
Video for Asian Chicken Strips with Garlic Chili Sauce
These juicy chicken strips are coated with panko breadcrumbs for an extra crunchy bite. They stay moist inside while the exterior becomes perfectly crisp. Plan to make extra when serving guests—these disappear fast. Kids will love the familiar fried texture while adults often reach for the spicy garlic chili sauce. The sauce is quick to prepare and can easily be doubled for larger groups.
This makes a terrific family dinner: serve the strips with a green salad or a bowl of rice for a complete meal that satisfies different tastes at the table.
Fry the chicken strips to a golden, crispy texture
Make the flavorful garlic chili sauce
Asian Chicken Strips w/ Garlic Chili Sauce
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Ingredients
For the garlic chili sauce
- 2 Tablespoons (30ml) vegetable oil
- 5 cloves garlic , minced
- 1 large shallot , minced (about 2 Tablespoons)
- 1 Tablespoon (15ml) fish sauce (or soy sauce; for gluten-free use tamari)
- 2 Tablespoons (30ml) brown sugar
- 2 Tablespoons (30ml) rice vinegar
- 3 Tablespoons (45ml) ketchup
- 1-2 Tablespoons (15-30ml) Sriracha or chili garlic sauce , or to taste
For the chicken strips
- 2 pounds (910g) chicken tenders or chicken strips , patted dry
- 2 eggs , beaten
- 3 cups (710ml) panko or all-purpose flour (for gluten-free option use rice flour or cornstarch)
- oil for frying the chicken
Instructions
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Make the sauce: In a medium saucepan, heat the oil over medium heat. Add the minced garlic and shallot and cook until softened and fragrant but not burned. Stir in fish sauce (or soy/tamari), brown sugar, rice vinegar, ketchup and Sriracha or chili garlic sauce. Combine well.
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Reduce heat to low and simmer the sauce about 3 minutes to meld flavors. Remove from heat. If you prefer a thinner sauce, stir in water one tablespoon at a time until you reach the desired consistency.
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Prepare the chicken: In a large bowl, beat the eggs. In a separate bowl place the panko or flour.
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Dredge the chicken: Dip each chicken tender in the beaten egg, then coat with panko or flour, shaking off excess. For a firmer coating, arrange the coated pieces on a wire rack and rest for about 15 minutes (this step is optional but helps the coating adhere).
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Pour oil into a large pot or skillet to a depth of about 1 inch, taking care that the oil won’t overflow when you add the chicken. Heat the oil to approximately 350°F (175°C). Fry the tenders in batches without overcrowding, turning once, until golden and cooked through—about 3–5 minutes per side depending on thickness. Drain on a rack or paper towels.
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Place the fried chicken in a large bowl and pour the garlic chili sauce over it, tossing to coat evenly. Alternatively, serve the sauce alongside for dipping. Serve hot.
Nutrition Information per Serving
Other Favorite Chicken Recipes:
- Air Fried Chicken Tenders/Strips
- Baked Chicken Tenders or Chicken Strips
- Crispy Fried Chicken Tenders with Panko or Breadcrumbs
- Grilled Asian Chicken
Enjoy more of these awesome Asian chicken recipes.