Savory Soy-Glazed Chicken Tender
Easy Air Fryer Soy Chicken Tenders (Kyochon Style)
Transform your frozen chicken tenders into a delicious snack with this easy soy-glazed chicken recipe, inspired by the popular Kyochon Chicken style! Using just an air fryer, you can achieve crispy exteriors and tender interiors, coated in a sweet and savory soy sauce glaze. It’s a simple yet incredibly satisfying dish, perfect for a quick meal, a kid-friendly snack, or even a party appetizer.
Chicken
- 500g chicken tenders
Marinade & Coating
- 1 pinch salt
- 2 Tbsp cooking wine (or mirin/sake)
- 3 Tbsp all-purpose flour
- 1 pinch salt
- 2 Tbsp cooking wine (or mirin/sake)
- 3 Tbsp all-purpose flour
Cooking Instructions
Step 1
If using frozen chicken tenders, thaw them by running them under cold water or leaving them at room temperature until no longer frozen. Pat the thawed chicken tenders dry with paper towels. In a bowl, combine the chicken tenders with 1 pinch of salt and 2 Tbsp of cooking wine (or mirin/sake). Gently toss to coat and let it marinate for about 10 minutes. While the chicken marinates, spread 3 Tbsp of all-purpose flour on a plate. Dredge each marinated chicken tender in the flour, ensuring it’s evenly coated. Tap off any excess flour. You can also use tempura powder or cornstarch for an extra crispy coating.
Step 2
Preheat your air fryer to 190°C (375°F) for about 5 minutes. Arrange the flour-coated chicken tenders in a single layer in the air fryer basket, making sure they don’t overlap too much. If your air fryer is small, you may need to cook in batches or slightly overlap them. Air fry for 10 minutes.
Step 3
After 10 minutes, carefully flip the chicken tenders over. Continue to air fry at 190°C (375°F) for another 8 minutes. Check for doneness, adjusting the time as needed.
Step 4
Flip the chicken tenders one last time and air fry at 190°C (375°F) for an additional 5 minutes. Chicken tenders cook quickly, so be careful not to overcook them, which can make them dry. A slight overshoot in cooking time is okay as they will be coated in sauce.
Step 5
While the chicken is cooking, prepare the soy glaze. In a small saucepan, combine 3 cloves of minced garlic, minced scallions (if using), 2 Tbsp soy sauce, 3 Tbsp water, 1.5 Tbsp vinegar, 1/3 Tbsp oyster sauce, 1 Tbsp plum extract (or honey/sugar), and 1/2 Tbsp ginger paste/syrup. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer until slightly thickened, about 3-5 minutes. Don’t let the sauce reduce too much.
Step 6
Once the sauce is ready and the chicken is cooked, carefully pour the hot glaze over the chicken tenders in a large bowl (or return the chicken to the saucepan with the sauce). Toss gently to coat all the chicken pieces evenly. If you returned the chicken to the saucepan, place it back on low heat and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the chicken beautifully. For an extra touch of flavor, stir in 1 tsp of sesame oil just before serving. (Sesame oil is optional).
