How to Make… Chicken Tenders with Passionfruit Sauce

How to Make… Chicken Tenders with Passionfruit Sauce

Simple steps to a delicious dinner with a touch of sweetness

It’s a childhood favorite and a take-out go-to. Nostalgic, tasty and just the right amount of greasy–the chicken tender is a guilty pleasure the world over.

But the crispy breading and moist white chicken are merely the springboard to the most fun part of the dish: selecting what dip you’ll ceremoniously dunk your dinner into before each bite. Plum sauce? Honey? Barbecue sauce? Not according to our Chef in Tortola, Kathy Corbett. Gone are the days of overly salty store-bought sauces–this homemade sweet and sour passionfruit sauce will change your chicken tender dipping habits forever.

Ingredients (Serves 4): 

For the chicken tenders:
♦ 1 lb boneless chicken breast
♦ 1 cup flour
♦ 1 egg, whipped to make a wash
♦ A good splash of oil
♦ 2 cups of breadcrumbs or panko

For the dipping sauce:
♦ 6 fresh passion fruits, juice extracted, reserve some seeds
♦ ½ tbsp arrowroot
♦ 1 tsp rice wine vinegar
♦ ¼ tsp Dijon mustard
♦ 1 tsp honey

Method: 

Slice the chicken into strips. Dip the tenders in flour, then dip in the egg wash and roll in breadcrumbs. In a pan, heat the oil on medium heat. Place the breaded chicken in the pan and sauté until browned. Remove and keep warm.

For the sauce, mix the passion fruit juice gradually with the arrowroot to form a smooth paste. Heat this mixture on low and stir until thickened–arrowroot thickens naturally on low heat. Once thickened, remove from heat. Add the rice wine vinegar, Dijon, honey, and taste. For the sweet sauce lovers, add more honey, and for the tart sauce lovers, add more vinegar. Sprinkle the reserved seeds on the dip for added crunch.

Arrange the tenders on a serving dish around the sauce, dip, and enjoy!

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Illustration: Louise Cunningham
Colleen McNamara