Crispy Baked Panko Sriracha Chicken Strips Recipe

Name: Crispy Baked Panko Sriracha Chicken Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup honey; 1/4 cup low sodium soy sauce; 1 teaspoon sesame seed oil; 1 1/2 teaspoons ground ginger; 2 tablespoons orange juice; 1 teaspoon garlic powder; 3 tablespoons sriracha sauce; 3 lbs chicken breasts, cut into strips; Pam cooking spray; 1/2 cup flour; 3 eggs; 3 cups panko breadcrumbs; 1 teaspoon salt, divided

Servings: persons

1/4 cup honey
1/4 cup low sodium soy sauce
1 teaspoon sesame seed oil
1 1/2 teaspoons ground ginger
2 tablespoons orange juice
1 teaspoon garlic powder
3 tablespoons sriracha sauce
3 lbs chicken breasts, cut into strips
Pam cooking spray
1/2 cup flour
3 eggs
3 cups panko breadcrumbs
1 teaspoon salt, divided

1
Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
2
When you are ready to bread the tenders, preheat oven to 450u00b0 and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
3
Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
4
Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
5
Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
6
Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.

1057

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup honey, 1/4 cup low sodium soy sauce, 1 teaspoon sesame seed oil, 1 1/2 teaspoons ground ginger, and more.

Yes, Crispy Baked Panko Sriracha Chicken Strips falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Baked Panko Sriracha Chicken Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions