Ingredients
- 1/2 pound schicken tenderloinsor boneless skinless chicken breasts cut into 3/4-inch strips (about 16 strips total)
- 1/4 cup milkor buttermilk
- tablespoon slow-sodium soy sauce
- tablespoon shoney
- tablespoon rice vinegar
- tablespoon toasted sesame oil
- clove sgarlicminced
- tablespoon minced fresh ginger
- tablespoon srirachachili paste (sambal oelek), or hot sauce of choice
- cup swhole wheat panko bread crumbsif you can’t find whole wheat, swap regular panko
- tablespoon sextra-virgin olive oil
- Chopped green onionsoptional for serving
Instructions
- Place a large ziptop bag inside of a baking dish so that it is upright with the opening at the top.
- Add the chicken strips.
- In a large measuring cup or small bowl, whisk together the milk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce until combined.
- Carefully pour the liquid into the bag, then seal the bag, removing as much air as possible.
- Turn the bag so that the chicken is well coated, then let marinate at room temperature for 30 minutes or place in the refrigerator overnight.
- When ready to bake: Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with nonstick spray.
- Place the panko in a large, shallow dish (a 9×13 inch pan works well). Drizzle the oil over the top, then toss to moisten.
- Arrange the ingredients in a line from left to right as follows: marinated chicken, panko breadcrumbs, baking sheet.
- Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the “wet” hand).
- Place the chicken in the dish with the panko.
- With your right hand (the “dry” hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated.
- Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each tender.
- Repeat for remaining tenders.
- Bake the chicken until golden brown and the juices run clear, 15 to 20 minutes. Be sure the chicken reaches a temperature of 165 degrees F. The time may be longer if your chicken pieces are larger and shorter if they are thinner.
