Orange Chicken Tenders with Yum Yum Sauce

Ingredients

• 2 lb chicken tenders
• 1 egg (For the chicken marinade)
• 0.25 cup soy sauce (For the chicken marinade)
• 0.25 cup cornstarch (For the chicken marinade)
• 5 cup all-purpose flour (For the dry batter)
• 1.5 cup cornstarch (For the dry batter)
• 2 tsp baking powder (For the dry batter)
• 1 tbsp garlic powder (The description says garlic; garlic powder is used here for the dry batter)
• 1 tbsp paprika (For the dry batter)
• 1 tbsp chili powder (For the dry batter)
• 1 tsp cayenne pepper (For the dry batter)
• 1 tsp dried thyme (For the dry batter)
• salt (To taste, for the dry batter)
• 2 cup dry batter (Reserved from the prepared dry batter for the wet batter)
• 1 pint sparkling water (Add gradually; use only as much as needed to make a light, airy batter)
• 1 egg (For the wet batter)
• 3 tbsp butter (For the orange sauce)
• 4 cloves garlic (Fresh, minced)
• 2 tsp chili flakes (For the orange sauce)
• 0.25 cup sweet chili sauce (Thai sweet chili sauce)
• 0.5 cup soy sauce (For the orange sauce)
• 1.5 cup orange juice (Fresh orange juice, described in the transcript as fresh OJ)
• rice vinegar (Mentioned in the transcript for the orange sauce, but no quantity was provided)
• 0.25 cup brown sugar (Optional)
• 1 tbsp cornstarch (For the slurry)
• 1 tbsp water (For the cornstarch slurry)
• neutral frying oil (For deep-frying; heat to 350°F / 175°C)
• 2 cup mayonnaise (For the yum yum sauce)
• 0.5 cup ketchup (For the yum yum sauce)
• 1 tbsp rice vinegar (For the yum yum sauce)
• 1 tbsp honey (For the yum yum sauce)
• 1 tsp soy sauce (For the yum yum sauce)
• 1 tsp paprika (For the yum yum sauce)
• 0.5 tsp garlic powder (For the yum yum sauce)
• 0.25 tsp MSG (For the yum yum sauce)
• salt (To taste, for the yum yum sauce)
• 1.5 tbsp water (Use 1–2 tablespoons to reach the preferred thickness)

Steps

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.

9. 9

   Heat enough neutral oil for deep-frying to 350°F / 175°C 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 internally.

10. 10

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

11. 11

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

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.

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.

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.

Notes

The description lists the complete ingredient quantities. The transcript additionally mentions rice vinegar in the orange sauce but gives no amount; use it sparingly to taste or omit. Fry in batches so the oil temperature does not drop substantially. Serve immediately for the crispest coating.

Nutrition per serving

• main
• chicken
• fried
• double-fried
• crispy
• spicy-sweet
• sauce
• American