Oven-Fried Chicken Tenders with Chinese Five-Spice Barbeque Sauce

My husband LOVES chicken. The truth is, if he could, he would eat it every day, every meal, until he grew feathers and a beak. Wanting to try something a bit different tonight from the usual crumbed chicken, I went hunting on the internet and found this recipe. The smell of the tenders cooking is wonderful, warm and almost nutty from the spices and sesame seeds.  The five-spice powder smells just like a health food market my mother used to shop at when I was little. Warm and comforting. Combined with the barbeque sauce, the flavours are sweet, subtly spicy, a little sour and salty. The kind of thing one expects from most Asian-style cooking. 

Oven-Fried Chicken Tenderloins with Chinese Five-Spice Barbeque Sauce

Oven-Fried Chicken Tenders

3/4 cup Panko (Japanese-style breadcrumbs)

2 tbsp sesame seeds

1 large egg

1/2 tsp Chinese five-spice powder

1/2 tsp salt

400g chicken tenderloins

Preheat oven to 180 degrees Celsius (fan-forced).  In a large saucepan, toast Panko and sesame seeds over medium heat for about 5 minutes, or until golden, stirring frequently to ensure even heating. Transfer to a plate or bowl.

In a medium bowl, with a wire whisk or fork, mix egg, five-spice powder and salt until foamy.

Dip the tenderloins in the egg mixture, then in the crumb mixture to coat. Place the tenderloins on a baking tray and cook for 13 to 15 minutes, or until they've lost all pink colouring throughout. Do not turn over while cooking. 

Crispy, golden crumbed tenderloins...

Chinese Five-Spice Barbeque Sauce

1 tbsp olive oil

1 small onion, chopped

1/2 tsp Chinese five-spice powder

1/2 cup tomato sauce

1 tbsp brown sugar

1 1/2 tbsp cider vinegar

1 1/2 gluten-free Worcestershire sauce

While the tenders cook, in the same saucepan used to toast the Panko and sesame seeds, heat oil over medium heat.  Add onion and cook 8 to 10 minutes, or until soft and lightly browned. You can add a pinch of salt to stop the onion browning too much.  Remove from heat; stir in tomato sauce, sugar, vinegar, Worcestershire sauce and five-spice powder.  Return to a low heat to warm the sauce through.  Pour sauce into a small bowl and serve with the cooked tenderloins. 

Barbeque sauce... sweet, spicy saucy goodness!

And this is the finished product!

Together at last, golden crumbed chicken tenders with delicious barbeque sauce.

Serve with a nice salad on the side, or if you're feeling a little more decadent, serve with oven-bake chips, and dip away at that warm barbeque sauce. 

A twist on this recipe would be to use chicken breast sliced into "fingers" and serve as finger food at your next party.