This sweet and spicy Asian-inspired fried chicken is insanely good and pairs perfectly with a rich and velvety dipping sauce that is full of fresh herb flavors. You can use one 14-ounce can of sweetened condensed milk for both steps in this recipe to create a sweet, rich, and savory dish your whole family will love. If you want to make your recipe spicier, just add a bit more Sriracha to the dipping sauce to bring up the heat.
Prepare the Marinade: Stir together all Marinade ingredients in a medium bowl.
Prepare the Chicken Tenders: Add chicken tenders to bowl with marinade; cover and chill 8 hours or overnight.
Heat oil to 330°F in a large Dutch oven over medium-high. Remove chicken from marinade; discard marinade.
Dredge chicken in flour, shaking off excess. Place coated chicken in hot oil; fry until coating is golden brown and a meat thermometer inserted in thickest portion registers 165°F. Drain chicken on paper towels; cover to keep warm.
Prepare the Dipping sauce: Stir together all Dipping Sauce ingredients. Serve immediately with warm chicken tenders. (If not serving immediately, stir in scallions, cilantro, and basil just before serving.)
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This was a huge hit! My family loved the combination of flavors. My only complaint is the number of new ingredients that I had to purchase. Luckily, we'll make this again. I substituted regular basil and that worked out fine.
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