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Crispy Honey Mustard Chicken Strips Bento Box Recipe Easy and Perfect for Lunch

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This recipe delivers crispy, golden chicken strips coated in a sweet and tangy honey mustard sauce, perfect for a quick, flavorful lunch that can be packed in a bento box.

Ingredients

Scale
  • 1 lb (450g) chicken breast, cut into strips
  • 1 cup (100g) panko breadcrumbs (Japanese-style recommended)
  • ½ cup (60g) all-purpose flour or almond flour for gluten-free
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Cooking spray or a light drizzle of olive oil for baking
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) Dijon mustard
  • 1 tbsp mayonnaise (optional)
  • 1 tsp apple cider vinegar
  • Pinch of cayenne pepper (optional)
  • Optional bento box sides: steamed white or brown rice, fresh cucumber slices or cherry tomatoes, baby carrots or snap peas, pickled veggies or small fruit portion (like sliced apples or grapes)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone mat. If using a wire rack, place it on the sheet and lightly oil it.
  2. Prepare dredging stations: In one bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
  3. Coat each chicken strip by dredging in the flour mixture, shaking off excess, dipping into beaten eggs, then coating thoroughly with panko. Press crumbs gently to adhere. Place coated strips on a plate or tray.
  4. Arrange coated strips on the wire rack or directly on the baking sheet, spaced out to avoid steaming.
  5. Bake for 15-18 minutes, flipping halfway through, until coating is golden and internal temperature reaches 165°F (74°C).
  6. While baking, whisk together honey, Dijon mustard, mayonnaise (if using), apple cider vinegar, and cayenne pepper in a small bowl until smooth.
  7. Once chicken strips are slightly cooled, place them in a bento box container with your choice of sides like rice, veggies, and fruits.
  8. Serve honey mustard sauce separately or drizzle lightly over chicken strips to keep them crispy.

Notes

Pat chicken strips dry before coating to ensure crispiness. Use room temperature eggs for better coating adhesion. Flip strips halfway through baking for even crisping. Broil for 1-2 minutes at the end for extra crispiness but watch closely to avoid burning. Keep honey mustard sauce separate when packing to maintain crisp texture. Can be air fried at 400°F (200°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: crispy chicken strips, honey mustard chicken, bento box lunch, easy chicken recipe, baked chicken strips, healthy lunch, quick chicken strips

Find it online: https://sofiaspice.com/crispy-honey-mustard-chicken-strips-bento-box-recipe-easy-and-perfect-for-lunch/