Preparation Steps

• Pat the chicken tenders dry and season evenly with the salt and pepper. Let them sit while you arrange the breading stations.
• Set up three shallow bowls: one with the flour mixed with cornstarch and paprika, one with the beaten eggs, and one with the panko. Working in batches, dredge each tender first in the flour, then dip into the egg, and finally press into the panko to coat well. Place the breaded tenders on a wire rack and rest 10 minutes — this helps the coating adhere and crisp.
• While the coated chicken rests, whisk together the honey, soy sauce, rice vinegar, sesame oil, grated ginger and 3 cloves of minced garlic in a small bowl. In a separate small cup mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry and set aside.
• Heat a 12-inch skillet over medium and add the vegetable oil. Test the oil by dropping in a few panko crumbs — they should sizzle immediately and brown in about 30 seconds. Reduce heat to medium-low to keep the oil from burning.
• Fry the tenders in a single layer (work in 2 batches if needed) for about 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer cooked pieces to a paper towel–lined plate to drain briefly.
• Carefully wipe out the skillet leaving any light fond, then return it to medium heat. Add the remaining 1 clove minced garlic and sauté 20–30 seconds until fragrant. Pour in the honey mixture and bring to a gentle simmer.
• Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust—add a pinch of red pepper flakes if you want a faint heat.
• Return the tenders to the skillet and toss to coat evenly in the sauce, cooking together for another minute so the glaze clings to the breading. Remove from heat and let them rest 1–2 minutes so the glaze sets.
• Serve the tenders hot sprinkled with sesame seeds and sliced green onions if using. They pair well with steamed rice, a simple salad, or as a hand-held appetizer.