Ingredients

• 750 g chicken breast (in long strips)
• 150 g yogurt
• 1 egg (m)
• 50 ml water (1/5 cup)
• 6 g salt ((1 tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 2 g black pepper ((⅔ tsp))
• 4 g onion powder ((1⅓ tsp))
• 2 g garlic powder ((⅔ tsp))
• 150 g cornstarch
• 75 g all-purpose flour
• 3 g onion powder ((1 tsp))
• 2 g black pepper ((⅔ tsp))
• 2 g salt ((⅓ tsp))
• 50 g sweet soy sauce ((ketjap manis))
• 75 g hot chili sauce
• 20 g honey
• 25 ml water

Instructions

1. Prepare all ingredients before making the chicken tenders.

2. Place the yogurt, egg, water, salt, cayenne pepper, black pepper, onion powder, and garlic powder in a deep bowl. Mix until smooth. Add the chicken and coat each strip completely in the marinade. Let it marinate for at least 30 minutes for extra flavor.

3. Place the cornstarch, flour, onion powder, black pepper, and salt in a bowl and mix well. Coat the marinated chicken pieces one by one in the flour mixture.

4. Place the chicken tenders on a sheet of baking paper and repeat with the remaining chicken.

5. Heat a layer of sunflower oil in a frying pan over medium heat (175°C / 347°F). Fry the chicken tenders until golden brown on both sides. Drain on paper towels.

6. Add the sweet soy sauce, hot chili sauce, honey, and water to a pan. Heat over low heat and stir until you get a smooth sticky sauce.

7. Brush the sticky sauce over the warm chicken tenders until fully coated.