Spicy Asian Dredged Chicken Tenders - With Gluten Free Options

"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."

Original recipe yields 4 servings


  • 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

Step 1

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.

Step 2

Preheat oven to 425 degrees Fahrenheit.

Step 3

Mix the flour, onion powder, dried chives and cayenne together in a large re-sealable plastic bag.

Step 4

Remove the chicken pieces from the soy mixture and place in the flour mixture.

Step 5

Seal the bag and toss well to coat.

Step 6

Generously coat a rimmed baking sheet with non-stick spray.

Step 7

Remove the coated chicken pieces with tongs and place them on the baking sheet.

Step 8

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.

Step 9

Serve with plum sauce for dipping.

Tips & Variations

No special items needed.



Wife made these for dinner last night and they were wonderful, full of flavor and moist. We did not make a dipping sauce. Another one of Bea's fantastic recipes!

review by:
(22 Oct 2014)


Taste wise and cooking times spot on but I lost quite a bit of the coating from the pieces in the process but made for a really nice easy mid week meal, thank you QueenBea, made for Billboard Recipe Tag game.

review by:
(22 Oct 2014)