Spicy Asian Dredged Chicken Tenders - With Gluten Free Options
March 28, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Boneless Pieces, Spring more
"These are a family favourite. They always get Ooohs and Ahhhs..... I use VH brand soy sauce and plum sauce as the entire VH line of sauces is gluten free."
- Serving Size: 1 (186.9 g)
- Calories 257
- Total Fat - 4.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 272.2 mg
- Sodium - 1260.4 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 0.9 g
- Sugars - 0.5 g
- Protein - 23.5 g
- Calcium - 27.5 mg
- Iron - 3.9 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Mix together the chicken tenders, garlic, ginger, soy sauce, fish sauce and sesame oil in a bowl and let sit for 5 to 10 minutes.
Preheat oven to 425 degrees Fahrenheit.
Mix the flour, onion powder, dried chives and cayenne together in a large re-sealable plastic bag.
Remove the chicken pieces from the soy mixture and place in the flour mixture.
Seal the bag and toss well to coat.
Generously coat a rimmed baking sheet with non-stick spray.
Remove the coated chicken pieces with tongs and place them on the baking sheet.
Spray the chicken pieces with non-stick spray, place the baking sheet on the middle rack and cook for 10 minutes turning the chicken halfway through.
Serve with plum sauce for dipping.
Tips & Variations
No special items needed.