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Chili Peppa chicken tenders

Island Style Chili Peppa Chicken Tenders

Course Main Dish
Cuisine Hawaiian


  • 1-2 packages chicken breast, cleaned
  • salt and pepper to season


  • 1/8 cup soy sauce
  • 2 cloves garlic, minced
  • 1 Tbs mirin(Japanese rice wine) can be substituted with sherry
  • 1 Tbs cornstarch

Dry Mix

  • 1 cup flour
  • 2 Tbs cornstarch

Chili Peppa Sauce

  • 3/4 cup soy sauce
  • 1/4 cup mirin(Japanese rice wine)
  • 1/2 cup sugar
  • 2 cloves garlic, minced
  • 1 TBS fresh ginger, minced
  • 1 TBS sriracha hot sauce
  • 1 TBS honey
  • 1/8-1/4 tsp chili pepper flakes
  • dash of cayenne pepper(optional)



  • Clean chicken and slice into tenders- strips about the length of a finger. Lay out in an even layer and season both sides with salt and pepper.
  • Place marinade ingredients in a container, whisk to dissolve the cornstarch, and add the chicken tenders..Toss to coat, cover and place in the fridge to marinate 30 minutes or up to overnight.


  • While the chicken is marinating, place all sauce ingredients in a frying pan or small short pot over medium flame. Bring to a boil and mix to dissolve the sugar. Continue cooking for 5-7 minutes, until the sauce thickens. It will still be thin, but you can tell on the sides of the frying pan that it has reduced. Set aside.

Fry up!

  • Heat oil for frying in a frying pan. In a bowl, whisk together the flour and cornstarch for the dry mix. Take out the chicken, remove from marinade, and dip chicken tenders into the dry mix, tossing till coated. Fry until nice and golden and fully cooked through. Place on a paper towel to drain the extra oil. When all the chicken is fried, heat up the sauce and one by one dip the tenders in to fully coat them.
  • Serve with rice, garnish with green onions. enjoy!