If you’re ready to fall in love with crispy, sweet, and super saucy chicken, let me introduce you to Sticky Honey Teriyaki Chicken Strips with Creamy Dip! This addictive dish brings together juicy, golden chicken tenders in a lush homemade honey teriyaki glaze, served with a cool and luscious creamy dip that balances every bite. Whether you’re hosting a fun get-together or just want to treat yourself on a weeknight, Sticky Honey Teriyaki Chicken Strips with Creamy Dip are guaranteed to be the star of the table. Let’s get into the details so you can experience these amazing flavors yourself!
Ingredients You’ll Need
One of the best things about Sticky Honey Teriyaki Chicken Strips with Creamy Dip is that every ingredient serves a delicious purpose. You’re looking at a handful of pantry staples and a few fresh highlights, all working together to create the perfect blend of crunch, sweet-salty sauce, and creamy coolness.
- Chicken tenders or breast: Tender, juicy, and perfect for soaking up all that gorgeous sauce; cut into strips for easy, even cooking.
- Cornstarch: Helps the coating crisp up beautifully and also comes into play for thickening the sauce.
- Eggs: The glue that helps the breadcrumbs and flour stick to the chicken.
- Panko breadcrumbs: Extra crunchy for that unbeatable restaurant-style coating.
- Flour: Gives the chicken a light base so all the layers lock in flavor and texture.
- Salt & black pepper: Essential for seasoning every layer—don’t skip this step!
- Olive oil spray or neutral oil: Use for air frying, baking, or shallow frying, depending on how crispy you want to go.
- Low-sodium soy sauce: The salty, umami backbone of the teriyaki sauce.
- Honey: Adds sticky sweetness and glaze—absolutely essential for that signature shine.
- Brown sugar: Deepens the sweetness and gives the sauce a rich, molasses-like flavor.
- Rice vinegar: The tangy kick that balances out all the sweet and savory notes.
- Garlic & fresh ginger: Bring warmth and zip; fresh is best if you’ve got it!
- Sesame seeds: Gorgeous little crunch bombs for your garnish.
- Green onions: Sliced thin for that fresh, oniony pop.
- Mayonnaise (or Greek yogurt): The smooth and creamy foundation of your dip—Greek yogurt keeps things lighter.
- Sour cream: Adds tang and blends beautifully with the mayo or yogurt.
- Garlic powder: Gives the dip subtle savory depth.
- Rice vinegar or lemon juice: A dash of acid to wake up all the flavors in your creamy dip.
- Salt & pepper (for the dip): Season to your taste; a little sprinkle makes a big difference.
How to Make Sticky Honey Teriyaki Chicken Strips with Creamy Dip
Step 1: Coat the Chicken Strips
Start by patting your chicken strips dry and seasoning them generously with salt and pepper. Set up three stations: one for flour, one for beaten eggs, and another for your panko breadcrumbs mixed with cornstarch. Dredge each strip in flour, dip in egg, and press into the breadcrumb-cornstarch mix until every piece is completely covered. This triple-dip gives the magic crunch once you cook them!
Step 2: Cook the Chicken (Your Way!)
Choose your adventure: Air fry at 400°F for 12–14 minutes, flipping halfway; bake at 425°F for 18–20 minutes; or shallow-fry in oil until deeply golden and cooked through. Each method gives a slightly different result, but they all make the chicken irresistibly crispy on the outside and juicy inside. Don’t forget to lay cooked strips on a rack to keep that marvelous crunch.
Step 3: Whip Up the Sticky Honey Teriyaki Sauce
While your chicken is sizzling, combine soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger in a saucepan. Bring to a gentle simmer, stirring so nothing sticks. Next, add the cornstarch slurry (that’s just cornstarch and water whisked together) to thicken it up, then let it bubble until it’s glossy, syrupy, and smelling unbelievable. This sauce is the utterly addictive essence of Sticky Honey Teriyaki Chicken Strips with Creamy Dip.
Step 4: Coat Those Crispy Strips
Right after your chicken is cooked, spoon the hot sticky teriyaki sauce over the strips in a big bowl. Toss gently to coat every nook and cranny—you want each bite to glisten. The contrast of the crispy breading and the sticky, sweet-savory sauce is pure magic.
Step 5: Make the Creamy Dip
In a small bowl, whisk together mayonnaise (or Greek yogurt), sour cream, honey, rice vinegar or lemon juice, and garlic powder. Taste, then add salt and pepper as desired. This creamy dip adds a cool, tangy finish that pairs perfectly with the richness of the chicken and the vibrant teriyaki glaze.
How to Serve Sticky Honey Teriyaki Chicken Strips with Creamy Dip
Garnishes
To make your platter pop, sprinkle the Sticky Honey Teriyaki Chicken Strips with Creamy Dip with toasted sesame seeds and a shower of fresh green onions right before serving. The sesame seeds provide a lovely nutty crunch, and the green onions add fresh color and mild sharpness—both make your dish as beautiful as it is tasty!
Side Dishes
These saucy strips play well with so many sides. Try them alongside steamed jasmine rice to soak up any extra sauce, or a bright cabbage slaw for something fresh and crunchy. If you’re aiming for a party platter, wide cucumber ribbons or carrot sticks provide color and a palate-cleansing crunch between bites.
Creative Ways to Present
For a crowd-pleasing appetizer, arrange the Sticky Honey Teriyaki Chicken Strips with Creamy Dip on a board with toothpicks for easy grabbing. Skewer them for fun individual servings, or tuck them in lettuce cups for a lighter, hand-held snack. To impress at dinner, pile them high atop a bed of sticky rice and scatter with edamame or colorful bell pepper strips.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Sticky Honey Teriyaki Chicken Strips with Creamy Dip (lucky you!), store the chicken and dip in separate airtight containers in the fridge. The chicken keeps its flavor and the dip won’t get watery or absorb sauce flavors. Enjoy within 3 days for best texture and taste.
Freezing
You can absolutely freeze the cooked, uncoated chicken strips! Place them on a tray to freeze individually, then transfer to a freezer bag. Skip freezing the sauce or dip, as their textures may change. When ready to enjoy, simply reheat and toss with fresh sticky teriyaki sauce for that just-made effect.
Reheating
To reheat, pop chicken strips in a 350°F oven or air fryer until heated through and re-crisped. If you’ve already sauced them, use a lower heat to avoid burning the glaze—cover loosely with foil if needed. Stir the creamy dip before serving, and you’re back in business!
FAQs
Can I use chicken thighs instead of breast or tenders?
Absolutely! Chicken thighs are juicier and pack even more flavor. Just cut them into even strips and follow the same breading and cooking instructions. The sticky sauce pairs beautifully with the slightly richer meat.
Is there a gluten-free way to make Sticky Honey Teriyaki Chicken Strips with Creamy Dip?
Yes! Use gluten-free panko, tamari in place of soy sauce, and a 1:1 gluten-free flour blend for dredging. The rest of the recipe remains unchanged, so everyone can enjoy these saucy, crispy strips!
What if I don’t have an air fryer or want to fry in less oil?
Baking at a high temp will still get you a fantastic crunch! Make sure to spray the breaded strips generously with olive oil spray and use a wire rack set over a baking sheet for maximum crispiness all around.
Can the creamy dip be made lighter?
Definitely. Opt for Greek yogurt in place of mayonnaise and light sour cream if you want a fresher, leaner dip. The honey and vinegar keep all the flavor bright and zippy, even with lighter swaps.
How spicy is this dish, and can I add some heat?
The recipe as-is is delightfully sweet-savory with no heat, but if you love a kick, add a squeeze of sriracha or a pinch of red pepper flakes to the sauce or creamy dip. Adjust to your spice comfort level and enjoy!
Final Thoughts
If you’re ready for a new crave-worthy dish, you really can’t go wrong with Sticky Honey Teriyaki Chicken Strips with Creamy Dip. The crispy coating, luscious sticky glaze, and cool creamy dip are so satisfying together. This recipe has never failed to impress at my table, so I hope you’ll give it a try and share it with someone special. Enjoy every finger-licking bite!