You guys, I’ve been waiting to share these tenders with you for a while now. They’ve become my favorite food addiction lately!

Backstory:

My husband and his coworkers were on a kick of heading to Buffalo Wild Wings for lunch a while back and I always wanted to try it. A few months ago we had a rare date night. We stopped in and grabbed a few different varieties of boneless chicken tenders and sauces. Then, we headed to an even rare movie outing and saw The Martian. I’m not a huge Matt Damon fan, but that was a really good movie, right? Anyways, back to the wings. One of my favorites, which isn’t surprising since I love Asian flavors, was their Asian Zing sauce. It was very flavor and had just enough heat for me. It didn’t cause palpitations, but I still needed to dip it into ranch or grab a celery stick afterwards.

I decided for the Super Bowl I was going to make a few different sauce for chicken tenders and these popped back into my mind. I checked my copy of Top Secret Restaurant Recipes 3 that was given to me by the publisher and sure enough, Todd Wilbur had a copycat Asian Zing sauce recipe! I thought these were spot on, but my husband said they were slightly different. A little sweeter with more heat. He preferred these much better than the restaurant’s. I found the sauce addictive and saved the extra for a dip. It works great for eggrolls, wontons, spring rolls, etc.! I added the sesame seeds as a visual cue that these were the Asian Zing tenders and loved the addition.

If you prefer wings, or don’t want to fry, go ahead and simply make up a batch of the sauce. I love this double battering and fry method for tenders with sauces because it soaks up the sauce without becoming soggy. It gives the perfect crunch!

Buffalo Wild Wings Asian Zing Boneless Tenders

Ingredients

For the chicken batter:

• 3 boneless skinless chicken breasts, cut into 1″ chunks
• Oil for frying
• 1 cup all purpose flour
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1 egg
• 1 cup milk

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For the sauce:

• 2 tsp cornstarch
• 4 tsp rice wine vinegar
• 1/2 cup light corn syrup
• 1/3 cup granulated sugar
• 1/4 cup chili garlic sauce
• 1 Tbsp soy sauce
• 1 tsp lemon juice
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp minced garlic
• Toasted sesame seeds, for optional garnish

In a large bowl, combine flour, salt, and black pepper. In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

To prepare the sauce: Dissolve the cornstarch in rice wine vinegar in a small bowl. Combine the vinegar solution with the remaining ingredients in a small saucepan over medium/low heat. Heat mixture, stirring often, until the sauce reaches a boil, the remove it from the heat. Set aside.

Heat oil in a large, deep skillet to 375 F. Fry the chicken in the hot oil in batches until the outside is nicely browned and fully cooked, 165 F., about 5 minutes per batch. Drain on paper towels.

Toss the chicken pieces with the sauce and serve immediately.

Serves 6

Adapted from Top Secret Restaurant Recipes 3 by Todd Wilbur