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Salty Sweet Chicken Tenders

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Salty Sweet Chicken Tenders
2011-03-16 Appetizer
5 63

These delectable little morsels of chicken tenders dipped in a sweet and salty sauce will be the talk of your next party.

  • Servings: 6


2 cups Apple Cider Vinegar
2 cups Apple Cider or Juice
1½ cups Packed Dark Brown Sugar
2 Tbsp Dried Red Chiles
1 Cinnamon Stick
Chicken Tenders:
3 Tbsp Flaky Sea Salt
1 tsp Chili Powder
1 tsp Smoked Paprika
3 tsp Sugar
⅔ cup Cornstarch
2 Large Egg Whites, lightly beaten
1 lb Chicken Tenderloins, cut into bite-sized pieces
2 cups Peanut Oil, or more as needed
¼ cup Finely Chopped Cilantro Leaves


For Sauce: Combine all sauce ingredients in a medium-sized heavy bottomed saucepan and place over medium-high heat. Simmer until mixture is reduced and syrupy, about 15 minutes. Discard cinnamon stick, pour into serving bowl and let cool to room temperature before serving.

For Chicken Tenders:

In a medium-sized shallow bowl, combine salt, chili powder, smoked paprika, sugar, and cornstarch; mix well. Place egg whites in a small bowl. Dip chicken into egg whites in small batches, then roll in the salt/chili/sugar mixture and shake off any excess. Heat oil in a medium-sized sauté pan over medium high heat until a drop of water “spits” when added to hot oil. Fry chicken tenders in batches until crisp and golden. Drain on paper towels. Sprinkle and toss with chopped cilantro leaves while hot. Serve hot with the dipping sauce.

Helpful Tips:

Can easily be doubled or tripled for a crowd.