Follow these simple steps to create Honey Garlic Chicken Tenders that are bursting with flavor and cooked to perfection. Don’t worry, it’s easier than you think!

1. Prepare the Chicken: Start by patting the chicken tenderloins dry with paper towels. This is a crucial step as it helps the chicken to brown nicely and prevents it from steaming in the pan. Excess moisture can hinder browning and result in less crispy tenders. Place the dried chicken tenders in a medium-sized bowl and set aside.
2. Whisk Together the Glaze: In a separate medium bowl, prepare the incredibly flavorful honey garlic glaze. Combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and sesame oil. Whisk all these ingredients together until the cornstarch is fully dissolved and the glaze is smooth and homogenous. Make sure there are no lumps of cornstarch remaining. This ensures a silky smooth glaze that coats the chicken evenly.
3. Marinate the Chicken (Optional, but Recommended): Pour about half of the honey garlic glaze over the chicken tenders in the bowl. Toss the chicken to ensure that each tenderloin is thoroughly coated in the glaze. While marinating is optional, it’s highly recommended as it allows the flavors to penetrate the chicken, resulting in even more flavorful and tender chicken tenders. Let the chicken marinate for at least 15 minutes, or ideally for up to 30 minutes in the refrigerator. If you’re short on time, even a quick 15-minute marinade will make a difference. Reserve the remaining glaze for later use – we’ll be using it to create that luscious, sticky coating.
4. Heat the Oil: Place a large skillet or frying pan over medium-high heat. Add vegetable oil to the skillet, enough to lightly coat the bottom – about 2-3 tablespoons should suffice. Heat the oil until it is shimmering hot. You can test if the oil is ready by dropping a tiny droplet of water into it; if it sizzles immediately, the oil is hot enough. Be careful not to overheat the oil to the point of smoking, as this can impart a burnt flavor to the chicken.
5. Cook the Chicken Tenders: Once the oil is hot, carefully add the marinated chicken tenders to the skillet in a single layer. Avoid overcrowding the pan, as this can lower the oil temperature and cause the chicken to steam rather than brown. If necessary, cook the chicken in batches to ensure even cooking and browning. Cook the chicken for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
6. Add the Remaining Glaze: Once the chicken tenders are cooked through and nicely browned, reduce the heat to medium-low. Pour the remaining honey garlic glaze into the skillet with the chicken. Stir gently to coat all the chicken tenders evenly in the glaze. Let the glaze simmer and thicken for about 2-3 minutes, stirring occasionally, until it becomes glossy and sticky and clings beautifully to the chicken. The cornstarch in the glaze will activate with the heat and thicken the sauce to a perfect consistency.
7. Garnish and Serve: Remove the Honey Garlic Chicken Tenders from the skillet and transfer them to a serving plate or platter. Garnish with sesame seeds and chopped green onions, if desired. These garnishes add visual appeal, a subtle nutty flavor, and a fresh, mild oniony bite. Serve immediately while they are hot and the glaze is still glossy and irresistible. These Honey Garlic Chicken Tenders are best enjoyed fresh, but leftovers can be stored in the refrigerator and reheated.