Sweet Chili Chicken Tenders

Sweet chili sauce chicken tenders are crispy panko chicken tenders tossed in a sticky sweet-and-spicy glaze, an easy weeknight recipe!

Sweet Chili Sauce Chicken Tenders are crispy, golden panko chicken tenders tossed in a sticky, glossy sweet chili sauce that I personally find is equal parts comforting and addictive. This is the kind of sweet chili sauce chicken that disappears fast, whether I serve it as a family dinner, game day snack or an appetizer.

I started making this sweet chili chicken recipe on nights when plain chicken just felt boring, but I still wanted something quick. The combination of crunchy panko coating and that sweet-and-spicy Thai chili glaze hits every craving I have, every time: crispy, saucy, savory and just a little bit sticky in the best way. It’s SO good!

These little tenders can be baked, air fried or pan-fried, depending on your mood (and patience) and they come out golden and juicy no matter which method you go for.

Finished with sesame seeds and green onions, this sweet-chili sauce chicken is restaurant-worthy yet doable for me at home in about 30 minutes.

Big flavor with simple ingredients: This sweet chili sauce chicken recipe has an incredible flavor without a long ingredient list. The sweet chili glaze does most of the heavy lifting, while garlic, soy sauce and a splash of vinegar balance everything out.

Crispy without deep frying: Thanks to the panko breadcrumb coating, these panko chicken tenders get beautifully crisp whether baked or air fried. I always get that satisfying crunch without committing to a full deep fry setup.

Family-friendly and customizable: This sweet chili chicken recipe leans more sweet than spicy, so it’s 100% kid-approved. You can easily dial the heat up or down depending on who’s at the table.

Better than takeout: These sweet chili chicken tenders taste like something you’d order at a restaurant but fresher, cheaper and made exactly how you like them.

For the Chicken Tenders

• Chicken tenders or sliced chicken breast: Tender, quick-cooking and perfect for this sweet chili sauce chicken recipe. If you’re slicing your own chicken breasts, remember to cut against the grain of the meat.
• Panko breadcrumbs: My trick to ultra-crispy panko chicken tenders with a light, airy crunch.
• Parmesan cheese: Adds salty depth and extra crispness to the coating.
• Eggs: Help the panko stick to the chicken.
• Seasonings: Garlic powder, onion powder, paprika, salt and black pepper help make sure the chicken is yummy from the inside out.
• Oil: For pan-frying or lightly coating when baking or air-frying.

For the Sweet Chili Sauce

• Sweet Thai chili sauce: The star of this sweet chili sauce chicken; sticky, glossy and gently spicy.
• Soy sauce: This adds a savory balance.
• Rice vinegar: Brightens the sauce and cuts the sweetness.
• Honey: It’s optional, but I love the way it boosts shine and stickiness.
• Garlic and ginger: I always add these for warmth and depth of flavor.
• Sriracha (optional): Use it for adjustable heat.

For Serving

• Sesame seeds and green onions: Add crunch, color and a pop of freshness.
• Extra sweet chili sauce: For dipping (highly recommended).

Check out the recipe card below for the full ingredient and quantity list.

This is my easy way to make crispy on the outside, juicy on the inside, sweet chili tenders:

Season and bread the chicken: Pat the chicken dry, season generously and then dip it into beaten eggs, followed by the panko-Parmesan mixture. Press firmly so the coating sticks. This is important for crispy panko chicken tenders.

Cook the chicken: Bake, air fry or pan-fry until golden brown and cooked through (165°F internal temperature).

Make the sauce: Warm the sweet Thai chili sauce with soy sauce, vinegar, honey, garlic, ginger and sriracha just until glossy and slightly thickened.

Sauce and serve: Toss the hot chicken tenders in the glaze or drizzle it over the top to keep them extra crispy.

This sweet chili sauce chicken recipe is easy to adapt. Use chicken breasts if you don’t have tenders; just slice them evenly. For a gluten free option, swap in gluten-free panko or crushed cornflakes and use tamari instead of soy sauce.

If you love heat, add extra sriracha or chili-garlic paste. Prefer mild? Stick with sweet chili sauce alone.

You can also use this same method with different sauces: buffalo, honey garlic or teriyaki but sweet chili chicken tenders are my favorite.

Sweet chili sauce chicken tenders are best fresh but leftovers keep well. I recommend you store cooled tenders in an airtight container in the fridge for up to 3 days.

For the best texture, store the chicken and sauce separately and toss them just before serving. Reheat in the oven or air fryer at 350°F to re-crisp the panko coating.These panko chicken tenders can also be frozen without sauce for up to 2 months.

I love serving my sweet chili sauce chicken tenders as an appetizer with toothpicks and extra dipping sauce or I make them the main event with rice, noodles or fries.

They’re yummy sliced over salads, tucked into wraps or served rice-bowl style for an easy sweet chili chicken dinner.  I love to add steamed veggies or a crisp slaw to balance the richness.

TIPS AND PROBLEM SOLVING

• If the breading isn’t sticking, make sure the chicken is completely dry before breading and press the panko firmly.
• If the tenders aren’t crispy enough, don’t skip the oil spray when baking or air frying.
• If the coating browns too quickly, lower the heat slightly and cook a bit longer.

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Sweet Chili Chicken Tenders

Taylor Jackzen

Sweet Chili Chicken Tenders combine crispy breaded chicken strips with a sticky sweet-and-spicy Thai chili glaze. This easy recipe can be baked, air fried, or pan-fried – guaranteed to be a hit for weeknight dinners or a crowd-pleasing appetizer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

For the Chicken Tenders

• 1 ½ lbs chicken tenders or chicken breasts sliced into strips
• 1 ½ cups panko breadcrumbs
• 1 cup Parmesan cheese grated
• 2 eggs beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• Avocado oil for frying

For the Sweet Thai Chili Sauce

• ½ cup sweet Thai chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey optional, for extra stickiness
• 1 clove garlic grated
• 1 tsp fresh grated ginger optional
• 1-2 tsp sriracha optional, for heat

For Serving

• Sesame seeds
• Chopped green onions
• Extra sweet chili sauce for dipping

Instructions

 

• Pat the chicken tenders dry. Sprinkle evenly with garlic powder, onion powder, paprika, salt, and black pepper and set aside.
• Combine panko breadcrumbs and Parmesan in one shallow bowl and beaten eggs in a second bowl.
• Dredge each chicken tender in the beaten eggs, then into the panko mixture, pressing lightly to help it adhere.
• Heat ½ inch of oil in a large skillet over medium to medium-high heat (about 350°F).
• Add the tenders in batches, without overcrowding.
• Fry 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F.
• Transfer to a wire rack or paper towel–lined plate to drain.
• In a small saucepan, whisk together sweet Thai chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sriracha.
• Heat over low for 2–3 minutes until warmed and slightly thickened.
• Toss the hot chicken tenders in the glaze, or drizzle the glaze over them to maintain crispiness.
• Garnish with sesame seeds and chopped green onions and serve warm.