Description
Indulge in the delightful crunch of Copycat-Glazed Sesame Chicken Strips, a dish that brings restaurant flavors right to your home kitchen. Perfect for game days, family gatherings, or simply as a snack, these chicken strips are coated in a crispy panko breadcrumb crust and finished with a luscious barley tea glaze. They’re not just delicious; they’re easy to make and sure to impress your guests. With each bite, you’ll enjoy savory, sweet, and umami notes that create an irresistible flavor combination. Get ready to serve up this crowd-pleaser at your next event!
Ingredients
- 1 1/2 lbs boneless skinless chicken tenders
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/4 cup buttermilk (or regular milk)
- 1 cup barley tea glaze
- Peanut or vegetable oil (for frying)
- 1 Tbsp sesame seeds
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Additional sesame seeds (for garnish)
- Minced fresh parsley (for garnish)
Instructions
- Pat chicken tenders dry with paper towels.
- Set up three bowls: one with flour mixed with paprika, salt, garlic powder, and black pepper; the second with whisked eggs and buttermilk; the third with panko breadcrumbs.
- Coat each chicken tender in flour, then egg mixture, and finally roll in panko until fully coated.
- Heat oil in a heavy-bottomed pot to 350°F (175°C) and fry the chicken strips in batches until golden brown (about 5–7 minutes). Drain on paper towels.
Nutrition
- Serving Size: 3 pieces (approximately 150g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: For extra crunch, double bread the chicken by repeating the coating process. Maintain oil temperature for crispy results and avoid overcrowding the pot. Serve with sweet chili sauce or soy sauce for dipping.