Crispy Asian Chicken Tenders

Scaled for 4 portions · 5 steps

680 gchicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips (about 16 strips total))0.25 cupmilk (or buttermilk)3 tbsplow-sodium soy sauce2 tbsphoney1 tbsprice vinegar1 tbsptoasted sesame oil3 clovegarlic (minced)1 tbspminced fresh ginger1 tbspSriracha (chili paste (sambal oelek), or hot sauce of choice)2 cupwhole wheat panko bread crumbs2 tbspextra-virgin olive oil—Chopped green onions (optional for serving)

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