There’s something so comforting about crispy, golden chicken strips coated in a sweet and sticky glaze. Whether you’re making them for a casual family dinner, a game-day snack, or just to satisfy a takeout craving at home, these homemade sweet and sticky chicken strips are sure to hit the spot.

These chicken strips bring together the perfect balance of crunch and sauciness, with a glaze that’s both sweet and slightly tangy. They remind me of those restaurant-style crispy chicken tenders, but even better because you can make them fresh in your own kitchen. The combination of a crispy, well-seasoned coating and a thick, glossy sauce makes every bite completely irresistible.

Plus, they’re super versatile—you can serve them with fries, over rice, or even in a wrap. And if you have kids, they’ll love dipping them into their favorite sauces. Let’s dive into this delicious homemade version of sweet and sticky chicken strips that’s easy to make and even easier to devour!

Why You’ll Love This Recipe

• Crispy and Crunchy – These chicken strips have a perfectly crispy exterior that holds up even under the sticky glaze.
• Sweet and Savory Perfection – The sauce is the ideal mix of sweet, tangy, and just a little bit of spice.
• Easy to Make – No deep frying required! These are pan-fried to crispy perfection with simple ingredients.
• Family-Friendly – Everyone, from kids to adults, will love the flavor-packed crunch of these chicken strips.
• Better than Takeout – Skip the restaurant and make these at home with fresh ingredients and no artificial flavors.

Ingredients You’ll Need

For the Chicken Strips:

• 2 large chicken breasts, cut into strips
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs (panko for extra crispiness)
• ½ cup cornstarch
• Vegetable oil for frying

For the Sweet and Sticky Sauce:

• ½ cup honey
• ¼ cup soy sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

How to Make Sweet and Sticky Chicken Strips

Step 1: Prep the Chicken

Start by cutting the chicken breasts into evenly sized strips. This ensures they cook evenly and makes them the perfect size for dipping.

Step 2: Set Up Your Breading Station

In three separate bowls, set up your breading station:

1. In the first bowl, mix the flour with salt, black pepper, paprika, garlic powder, and onion powder.
2. In the second bowl, whisk together the eggs and milk until smooth.
3. In the third bowl, combine the breadcrumbs with cornstarch for an extra crispy coating.

Step 3: Bread the Chicken

Take each chicken strip and coat it in the flour mixture, then dip it into the egg mixture, and finally press it into the breadcrumb mixture to coat thoroughly. Shake off any excess.

Step 4: Fry Until Crispy

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F), carefully add the breaded chicken strips in batches. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain any excess oil.

Step 5: Make the Sweet and Sticky Sauce

In a small saucepan over medium heat, combine honey, soy sauce, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes (if using). Stir and bring to a simmer. Mix the cornstarch with water and pour it into the sauce, stirring constantly until it thickens.

Step 6: Coat the Chicken in Sauce

Once the sauce has thickened, add the crispy chicken strips to the saucepan and toss until fully coated. Make sure every piece is covered in that glossy, flavorful glaze.

Step 7: Garnish and Serve

Sprinkle sesame seeds and chopped green onions over the chicken for extra flavor and presentation. Serve immediately and enjoy!

Helpful Tips

• Double Coating for Extra Crunch – For an even crispier texture, double dip the chicken in the flour and egg before coating it in breadcrumbs.
• Keep the Oil at the Right Temperature – Too hot, and the outside will burn before the inside is cooked. Too low, and the chicken will absorb too much oil and turn greasy. A thermometer can help you maintain the ideal frying temperature.
• Make the Sauce in Advance – You can prepare the sauce ahead of time and reheat it when needed. This makes dinner prep even faster.
• Want It Spicier? – Add more red pepper flakes or a dash of hot sauce to the glaze for an extra kick.
• Bake Instead of Frying – For a healthier alternative, bake the breaded chicken strips at 400°F for 20-25 minutes, flipping halfway through.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Asian-Inspired
• Diet: Halal-Friendly

Notes

• Use Panko for Extra Crispiness – If you love an extra-crunchy texture, opt for panko breadcrumbs instead of regular ones. They create a lighter and crispier coating.
• Adjust the Sauce to Taste – If you prefer a thicker sauce, let it simmer a little longer after adding the cornstarch mixture. If it’s too thick, add a splash of water to loosen it up.
• Make it Kid-Friendly – If serving to kids, you can omit the red pepper flakes to keep the sauce mild.
• Marinate the Chicken for More Flavor – For even juicier chicken, marinate the strips in a little soy sauce, garlic, and ginger for 30 minutes before breading them.
• Reheating for Best Texture – To keep them crispy when reheating, use an oven or air fryer instead of the microwave. This helps maintain that perfect crunch.
• Scaling the Recipe – This recipe can easily be doubled for a crowd or halved for a smaller portion.

Storage Instructions

Refrigeration

Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat them in an oven at 375°F for about 10 minutes instead of microwaving.

Freezing

You can freeze the cooked chicken strips before adding the sauce. Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. When ready to eat, bake them at 400°F for 15-18 minutes, then toss with freshly made sauce.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will be juicier and add even more flavor. Just be sure to cut them into uniform strips for even cooking.

Can I air fry these chicken strips?
Yes! Preheat your air fryer to 375°F and cook the breaded chicken strips for about 12-15 minutes, flipping halfway through. Then toss them in the sauce before serving.

What can I serve with sweet and sticky chicken strips?
These go great with steamed rice, roasted vegetables, or even a fresh slaw for some crunch. They’re also delicious on their own as a snack or appetizer.

Can I make the sauce less sweet?
If you prefer a less sweet glaze, reduce the honey slightly and add a bit more apple cider vinegar for balance.

Related Recipes

If you loved these sweet and sticky chicken strips, here are a few more recipes to try:

• Sticky Chicken Rice Bowls
• Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni and Cheese
• Crispy Chilli Chicken

Conclusion

These sweet and sticky chicken strips are everything you want in a homemade meal—crispy, saucy, and packed with flavor. Whether you’re making them for dinner, a party, or just because you’re craving something delicious, this recipe is guaranteed to be a hit. The best part? They’re so easy to make, and once you try them, you might never want takeout again.

So grab your ingredients, get your pan ready, and let’s make some crispy, sweet, and sticky chicken strips!

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