Perfect Chicken Tenders (and Honey Mustard Sauce)

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Honey Mustard, recipe follows

Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.

Honey Mustard:

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

All-Purpose Peanut Sauce

2 cloves garlic (minced)
1 1/2 teaspoons ginger (minced or grated)
1/3 cup peanut butter (creamy or chunky are both fine; 1/3 cup = 80g)
2 teaspoons soy sauce
2 teaspoons fish sauce (omit to make this vegan or substitute with vegan fish sauce)
1/2 teaspoon toasted sesame oil (or to taste)
2-3 tablespoons hot water (to your desired consistency)

Optional Add-ins
1 tablespoon lime juice
1 teaspoon chili oil
1-2 tablespoons Sriracha
Instructions

Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother consistency.

Enjoy this sauce on noodles, veggie noodles, tofu, grilled meats, vegetables, wontons or dumplings, salads, summer rolls, and more!