Rating: 5 stars
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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. 

Karen Rankin
Recipe by MyRecipes August 2016

Gallery

Credit: Caitlin Bensel, Food Styling: Blakeslee Giles, Prop Styling: Audrey Davis

Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 3 (serving size: about 2 tenders, 2 1/2 tbsp sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Marinade: Stir together all Marinade ingredients in a medium bowl.

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  • 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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