Peking Tenders with Hoisin Sauce - low res.JPG

Peking Chicken Tenders with Hoisin Sauce

Servings: 10


  • 30 Chicken Tenders or Fritters
  • 1 c. Water
  • 2 tbsp. Ginger
  • 1 tbsp. Garlic
  • 2 tbsp. Scallions
  • 3 tbsp. Honey
  • 1 tbsp. Rice Wine Vinegar
  • 1 tbsp. Sherry
  • 2 tsp. Cornstarch
  • 20 oz. Hoisin Sauce
  • Six inch skewers


  1. Deep fry chicken tenders for 3-5 minutes, at 350º, or until internal temperature of 165º is reached.
  2. To prepare the Peking sauce, in a large sauce pan, bring water to a boil. Add ginger, scallions, garlic, honey and rice wine vinegar. Continue to simmer for 5-10 minutes on medium heat.
  3. Mix the cornstarch with 3 oz. of water until smooth. Bring the sauce up to a boil and add the cornstarch slurry while stirring constantly. Remove from heat once thickened.
  4. To serve, toss the hot fritters in the peking sauce to coat, and plate with hoisin sauce on the side.