Orange Chicken Tenders with Yum Yum Sauce

Steps

Chicken and batter

1. 1

   Place the chicken tenders in a large bowl. Add the egg, 1/4 cup soy sauce, and 1/4 cup cornstarch. Mix thoroughly until the chicken is coated in a light paste.

2. 2

   In a separate bowl, whisk together the flour, 1 1/2 cups cornstarch, baking powder, garlic powder, paprika, chili powder, cayenne, thyme, and salt to taste.

3. 3

   Measure 2 cups of the dry batter into another bowl for the wet batter.

4. 4

   Add one egg to the reserved dry batter. Gradually stream in the sparkling water, stirring as you go, until the mixture becomes light and airy. Do not necessarily use all the water.

5. 5

   Coat each marinated tender in the remaining dry batter, pressing the flour mixture firmly onto the chicken.

6. 6

   Dip the floured tender into the wet batter, allowing excess batter to drip briefly back into the bowl.

7. 7

   Return the tender to the dry batter for a final coating, pressing the coating onto the surface so it forms a craggy crust.

8. 8

   Place the battered tenders on a rack or tray and let them rest for about 15 minutes. This helps the coating adhere during frying.

   Start 15-minute timer
9. 9

   Heat enough neutral oil for deep-frying to 350°F (180 °C) / 175°C (350 °F) in a heavy pot or deep fryer. Fry the tenders in batches for 4–5 minutes, turning as needed, until deeply golden and the chicken reaches 165°F (74 °C) / 74°C (165 °F) internally.

   Start 5-minute timer
10. 10

    Remove the tenders to a rack or paper towel-lined tray and let them rest for 15 minutes.

    Start 15-minute timer
11. 11

    Return the rested tenders to the 350°F (180 °C) / 175°C (350 °F) oil and fry for about 1 additional minute, until the crust is especially crisp. Drain well.

Orange sauce and finishing

12. 12

    To make the orange sauce, melt the butter in a large skillet or saucepan over medium heat. When it begins to bubble lightly, add the chili flakes and minced garlic. Cook until fragrant, about 30–60 seconds, without letting the garlic burn.

    Start 1-minute timer
13. 13

    Add the sweet chili sauce, 1/2 cup soy sauce, orange juice, and optional brown sugar. Stir and bring the mixture to a light simmer.

14. 14

    Whisk the cornstarch and 1 tablespoon water together in a small bowl to make a smooth slurry. Add it to the simmering sauce while stirring, then cook until the sauce thickens and becomes glossy. If using the transcript's additional rice vinegar, stir in a small splash to taste.

15. 15

    Add the fried chicken tenders to the sauce and turn them until every piece is coated and glossy. Remove from the heat.

Yum yum sauce

16. 16

    Make the yum yum sauce by whisking together the mayonnaise, ketchup, rice vinegar, honey, soy sauce, paprika, garlic powder, MSG, and salt to taste. Whisk in 1–2 tablespoons water until it reaches the desired dipping consistency.

17. 17

    Serve the sauced orange chicken tenders immediately with the yum yum sauce for dipping.