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Soy-Marinated Chicken Tenders
with Japanese Sweet Potatoes & Sweet Chili Slaw
40 MIN
2 Servings
From the Test Kitchen
These chicken tenders get their irresistible savoriness from a soy sauce marinade and an extra-crispy exterior from a coating of flour and cornstarch. The tenders and a side of roasted Japanese sweet potatoes—a magenta-skinned variety known for its sweet flavor and starchy texture—are even more delicious when dipped in hoisin-seasoned mayonnaise. (Chefs, the cabbage for your slaw may be red, or green and cone-shaped.)
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NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
-
8 Chicken Tenders
- 2 Scallions
- 1 lb Japanese Sweet Potatoes
-
½ lb Cabbage
- 3 Tbsps Sweet Chili Sauce
- 2 Tbsps Hoisin Sauce
- 2 Tbsps Rice Vinegar
- 2 Tbsps Soy Sauce
- 1 tsp Furikake
- 2 Tbsps Mayonnaise
-
⅓ cup Flour Blend (All-Purpose Flour & Cornstarch)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sweet potatoes; halve lengthwise. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Marinate the chicken & prepare the ingredients:
While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a large bowl; add the soy sauce. Turn to thoroughly coat. Set aside to marinate, turning occasionally, for at least 10 minutes. While the chicken marinates, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Make the slaw:
While the sweet potatoes continue to roast, add the white bottoms of the scallions, sweet chili sauce, and vinegar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Coat the chicken:
While the slaw marinates, place the flour blend on a plate. Working a few pieces at a time, remove the marinated chicken from the bowl of soy sauce (letting any excess drip off). Thoroughly coat the chicken in the flour blend (tapping off any excess). Transfer to a separate plate.
5
Cook the chicken:
While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour blend sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate.
6
Make the sauce & plate your dish:
While the chicken cooks, in a bowl, combine the mayonnaise and up to half the hoisin sauce (you will have extra hoisin sauce). Season with salt and pepper to taste. Transfer the roasted sweet potatoes to a serving dish. Divide the cooked chicken and slaw between 2 dishes. Garnish with the green tops of the scallions. Garnish the chicken with the furikake. Serve with the sauce on the side. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sweet potatoes; halve lengthwise. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Marinate the chicken & prepare the ingredients:
While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a large bowl; add the soy sauce. Turn to thoroughly coat. Set aside to marinate, turning occasionally, for at least 10 minutes. While the chicken marinates, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Make the slaw:
While the sweet potatoes continue to roast, add the white bottoms of the scallions, sweet chili sauce, and vinegar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Coat the chicken:
While the slaw marinates, place the flour blend on a plate. Working a few pieces at a time, remove the marinated chicken from the bowl of soy sauce (letting any excess drip off). Thoroughly coat the chicken in the flour blend (tapping off any excess). Transfer to a separate plate.
5
Cook the chicken:
While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour blend sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate.
6
Make the sauce & plate your dish:
While the chicken cooks, in a bowl, combine the mayonnaise and up to half the hoisin sauce (you will have extra hoisin sauce). Season with salt and pepper to taste. Transfer the roasted sweet potatoes to a serving dish. Divide the cooked chicken and slaw between 2 dishes. Garnish with the green tops of the scallions. Garnish the chicken with the furikake. Serve with the sauce on the side. Enjoy!
Tips from Home Chefs