Mediterranean Sticky Honey Teriyaki Chicken Strips with Creamy Dip
These crispy chicken strips get a Mediterranean-Asian fusion twist with a sticky honey teriyaki glaze and a smooth creamy dip. The chicken is coated in a crunchy panko breading, tossed in a sweet-savory sauce with hints of garlic and ginger, and paired with a honey-kissed dipping sauce that balances richness with tang. Perfect for a weeknight dinner, party platter, or game-day snack, these strips are irresistible for both kids and adults.
Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4
Ingredients
For the Chicken Strips:
1 lb chicken tenders (or chicken breast cut into strips)
½ cup cornstarch (for coating)
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup flour
Salt & black pepper, to taste
Olive oil spray (for air fryer or baking) or neutral oil (for frying)
For the Sticky Honey Teriyaki Sauce:
½ cup low-sodium soy sauce
¼ cup honey
2 tbsp brown sugar
2 tbsp rice vinegar
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)
For the Creamy Dip:
½ cup mayonnaise (or Greek yogurt for lighter version)
2 tbsp sour cream
1 tbsp honey
1 tsp rice vinegar or lemon juice
½ tsp garlic powder
Salt & pepper, to taste
Instructions
Prepare the Chicken Strips
Pat chicken strips dry and season lightly with salt and pepper.
Set up a breading station with 3 shallow bowls: one with flour and cornstarch mixed, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken strip in the flour mixture, then dip in eggs, and finally coat in panko. Press breadcrumbs gently to stick.
Cook the Chicken
Air Fryer: Spray strips with olive oil spray, place in the basket, and cook at 375°F (190°C) for 12–14 minutes, flipping halfway.
Oven: Bake on a parchment-lined sheet at 400°F (200°C) for 18–20 minutes until golden.
Fry: Heat oil in a skillet and fry chicken strips until golden brown, 3–4 minutes per side. Drain on paper towels.
Make the Sticky Honey Teriyaki Sauce
In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
Bring to a gentle simmer. Stir in cornstarch slurry and cook until thickened, about 2–3 minutes.
Coat the Chicken
Toss crispy chicken strips in the sticky sauce until well coated.
Prepare the Creamy Dip
Mix mayonnaise (or Greek yogurt), sour cream, honey, rice vinegar, garlic powder, salt, and pepper until smooth. Chill until serving.
Serve
Plate chicken strips, sprinkle with sesame seeds and green onions, and serve with the creamy dip on the side.
Tips & Variations
Make It Spicy – Add sriracha, chili flakes, or a splash of hot sauce to the teriyaki glaze for a sweet-heat kick.
Healthier Breading – Swap panko for whole wheat breadcrumbs or almond flour for a lower-carb version.
Air Fryer Boost – Spray the chicken well with olive oil before air frying for a crispier finish without deep frying.
Gluten-Free Option – Use gluten-free panko and tamari instead of soy sauce.
Creamy Dip Twist – Mix a little harissa paste, tahini, or smoked paprika into the dip for a Mediterranean flair.
Vegetarian Version – Substitute chicken with cauliflower florets, tofu strips, or halloumi sticks.
Extra Crunch – Add finely crushed nuts (like sesame seeds, pistachios, or almonds) into the breadcrumb mix.
Meal Prep Friendly – Bread and cook the chicken strips ahead of time, then glaze with sauce just before serving to keep them from going soggy.
Double the Sauce – Make an extra batch of honey teriyaki sauce to drizzle over rice or roasted veggies on the side.
Q&A
Q: Can I make the chicken strips ahead of time?
A: Yes. You can bread and cook the chicken in advance, then reheat in the oven or air fryer. Add the sticky sauce just before serving to keep them crisp.
Q: Can I use chicken thighs instead of tenders?
A: Absolutely. Boneless, skinless thighs work well. Just cut them into strips for even cooking.
Q: Is there a lighter version of the dip?
A: Swap mayonnaise and sour cream for Greek yogurt for a lighter, protein-rich dip.
Q: How can I make this dish more Mediterranean?
A: Add tahini to the dip, toss in sesame seeds or pine nuts for crunch, and serve with a side of couscous or roasted vegetables.
Q: Can I store leftovers?
A: Store cooked chicken (without sauce) in an airtight container in the fridge for 2–3 days. Reheat and toss in fresh sauce when ready to eat.
Nutrition
(per serving, approx. 1/4 of recipe including dip)
Calories: 460–500
Protein: 36g
Carbohydrates: 35g
Fat: 20g
Fiber: 2g
Sugar: 14g
(Values may vary depending on cooking method and dip ingredients used.)
Conclusion
These Mediterranean Sticky Honey Teriyaki Chicken Strips with Creamy Dip strike the perfect balance of crispy, sticky, and creamy. The crunchy chicken coated in a sweet-savory glaze pairs beautifully with the cool, tangy dip, making it a dish that’s as fun to eat as it is flavorful. Whether you air fry for a lighter version, fry for extra crispiness, or swap in a vegetarian alternative, this recipe is versatile enough to fit any occasion. Serve it as a main dish with rice or as a party platter with plenty of dip on the side—it’s always a crowd-pleaser.