Instructions

• Place a large zip-top bag upright inside a baking dish (the dish will catch any leaks). Add the chicken strips to the bag.
• In a large measuring cup or small bowl, whisk together the milk (or buttermilk), soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, minced ginger, and Sriracha (or hot sauce) until combined.
• Pour the marinade into the bag with the chicken. Seal the bag, pressing out as much air as possible, and gently turn the bag so the chicken is fully coated. Marinate for 30 minutes at room temperature or refrigerate overnight. Discard any leftover marinade that has contacted raw chicken.
• About 20 minutes before baking (or when ready if you marinated 30 minutes), preheat the oven to 350°F. Line a rimmed baking sheet with foil, place an ovenproof wire rack on the sheet, and coat the rack with nonstick spray.
• Place the panko in a large, shallow dish. Drizzle the extra-virgin olive oil over the panko and toss with your hands or a fork until the crumbs are evenly moistened.
• Working in batches, remove a few chicken pieces from the marinade with your left (wet) hand and let excess drip off. Place those pieces into the oiled panko.
• With your right (dry) hand, press panko onto all sides of each piece so the crumbs adhere, then transfer the coated tenders to the prepared wire rack, leaving a little space between each piece. Repeat until all chicken is coated and arranged on the rack.
• Bake in the preheated oven for 15 to 20 minutes, or until the coating is golden brown and an instant-read thermometer inserted into the thickest part of a tender reads 165°F. (Baking time may be longer for larger pieces or shorter for thinner ones.)
• Remove the tenders from the oven and let rest for about 3 minutes. Serve warm, garnished with chopped green onions if desired.