Sticky Honey Teriyaki Chicken Strips with Creamy Dip Recipe

If you’re craving something that perfectly balances sweet, savory, and a little bit of tang, then you’re absolutely going to love these Sticky Honey Teriyaki Chicken Strips with Creamy Dip. This dish is all about that irresistible sticky glaze clinging to golden, crispy chicken strips paired with a luscious, cool dip that complements every bite. Whether you’re cooking for a fun family dinner, a casual gathering, or just treating yourself to something special, these chicken strips hit the mark with flavor and texture that keep you coming back for more.

Ingredients You’ll Need

The magic of Sticky Honey Teriyaki Chicken Strips with Creamy Dip comes down to a handful of simple but powerful ingredients. Each one plays a key role—from the crunchy coating to the glossy, sticky sauce and that dreamy creamy dip that rounds everything off.

• Chicken tenders: These tender strips cook quickly and stay juicy inside, making them ideal for this recipe.
• Cornstarch: Used in the coating and sauce thickener, it adds a delicate crispness and perfect glaze consistency.
• Eggs: Help the panko breadcrumbs stick to the chicken for maximum crunch.
• Panko breadcrumbs: Provide that unbeatable light, crispy texture that doesn’t get soggy.
• Flour: A base coat for the chicken, helping to seal in moisture and build the crust on the strips.
• Salt and black pepper: Essential seasoning that enhances every layer of flavor.
• Olive oil spray or neutral oil: For cooking the chicken strips perfectly golden, whether you air fry, bake, or pan fry.
• Low-sodium soy sauce: The salty backbone of the teriyaki sauce that brings umami depth.
• Honey: Adds natural sweetness and a sticky gloss to the sauce and dip.
• Brown sugar: Gives richness to the sauce, balancing the salt and acidity.
• Rice vinegar: Brightens the sauce and dip with a pleasant tang.
• Garlic and fresh ginger: These build aromatic layers that make the teriyaki sauce so crave-worthy.
• Sesame seeds and green onions: Fresh garnishes that add both visual appeal and subtle nutty, fresh notes.
• Mayonnaise and sour cream: Combine to make a creamy, cooling dip that’s slightly sweet and tangy.
• Garlic powder and lemon juice: In the dip, these add a punch of savory flavor and brightness.

How to Make Sticky Honey Teriyaki Chicken Strips with Creamy Dip

Step 1: Prepare the Chicken Strips

Start by seasoning your chicken strips well with salt and black pepper to boost flavor right from the start. Then, set up your coating station — lightly dust each piece in flour to create a base layer, dip them into the beaten eggs, and finally coat evenly with a mixture of panko breadcrumbs and cornstarch. This triple-step coating ensures a wonderfully crispy finish every time.

Step 2: Cook the Chicken Until Crispy and Golden

You have options here depending on your kitchen setup. Air frying at 400°F for about 12–14 minutes is a quick way to get crisp, juicy strips with less oil. Alternatively, baking at 425°F for 18–20 minutes works beautifully if you prefer oven cooking. If you’re craving that classic fried texture, shallow frying in neutral oil until golden brown will do the trick—just watch your heat so you don’t burn the coating.

Step 3: Make the Sticky Honey Teriyaki Sauce

While your chicken cooks, whisk together the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and fresh ginger in a small saucepan. Bring it to a gentle simmer, then stir in the cornstarch slurry to thicken it up to that luscious, sticky consistency. This sauce is the heart of the dish, coating every crispy strip for a perfect balance of flavors and shine.

Step 4: Toss the Chicken in the Sauce

Once the chicken strips are cooked to that golden perfection, toss them immediately in your warm sticky honey teriyaki sauce. Make sure every piece gets a generous, glossy coating. This step transforms simple chicken strips into the star of the show.

Step 5: Whip Up the Creamy Dip

Mix mayonnaise, sour cream, honey, rice vinegar or lemon juice, garlic powder, and a pinch of salt and pepper in a bowl until smooth and creamy. This dip is your cool, tangy counterpart to the sweet and sticky chicken—trust me, it’s addictive!

Step 6: Garnish and Serve

Plate your chicken strips, sprinkle with sesame seeds and sliced green onions for a pop of color and a subtle crunch, and serve the creamy dip on the side. The combination is downright irresistible.

How to Serve Sticky Honey Teriyaki Chicken Strips with Creamy Dip

Garnishes

Sprinkle some toasted sesame seeds and thinly sliced green onions on top. Not only do these add a lovely crunch and freshness, but they also bring a bit of visual flair that makes the dish look super inviting. A little extra honey drizzle can also elevate the sticky effect if you want.

Side Dishes

Sticky Honey Teriyaki Chicken Strips with Creamy Dip pair beautifully with simple jasmine rice or steamed broccoli for a balanced meal. For a lighter touch, a crisp cucumber salad or pickled vegetables complements the sweet and savory notes wonderfully.

Creative Ways to Present

For a fun twist, serve the chicken strips as finger food at a party alongside bamboo skewers and small bowls of the creamy dip. You can also pile the strips on top of a bed of greens for a hearty salad, or stuff them into soft bao buns with fresh slaw for a handheld treat that’s impossible to resist.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Sticky Honey Teriyaki Chicken Strips with Creamy Dip in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain crispiness, and store the dip chilled.

Freezing

If you want to keep leftovers longer, freeze the cooked chicken strips without sauce in a single layer on a baking sheet first, then transfer to a freezer bag. They’ll keep well up to 2 months. Defrost overnight in the fridge before reheating and saucing.

Reheating

For best texture, reheat chicken strips in an oven or air fryer at 350°F until warmed through and crisp again. Avoid microwaving as it can make the coating soggy. Reheat the sauce gently on the stove and toss the chicken in it just before serving. The creamy dip should be served fresh but will hold up a day refrigerated.

FAQs

Can I use chicken breast instead of tenders?

Absolutely! Just slice the chicken breast into strips about the same size as tenders so they cook evenly. Both options work wonderfully in this recipe.

Is it possible to bake the chicken strips instead of frying?

Yes, baking at 425°F for 18 to 20 minutes is a great alternative for a healthier option. Just flip halfway through to ensure evenly crisp and golden coating.

How can I make the creamy dip lighter?

Simply swap out the mayonnaise for Greek yogurt, and it still tastes rich and tangy with fewer calories. Adjust honey and seasonings to your liking.

Can I prepare the sauce ahead of time?

Definitely! The sticky honey teriyaki sauce can be made a day ahead and refrigerated. Reheat gently on the stove before tossing with the chicken strips.

What if I want a spicier version of this dish?

Feel free to add a pinch of crushed red pepper flakes or a dash of sriracha into the sauce as it simmers. It will add a lovely kick to the sweet and savory flavors.

Final Thoughts

There’s something truly comforting about these Sticky Honey Teriyaki Chicken Strips with Creamy Dip that makes them a standout in any meal rotation. Crispy, sticky, flavorful, and paired with a dreamy dip, they’re sure to become a favorite for your family and friends too. So grab your ingredients, get cooking, and prepare to enjoy some seriously delicious bites that everyone will rave about.