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Tangy Sassy Chicken Tenderloins

A tangy and sweet chicken tenderloin dish.

By tastykitchen · From Open Recipes · 9 ingredients
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Tangy Sassy Chicken Tenderloins

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tangy Sassy Chicken Tenderloins

Serves 6
Prep10 min
Cook15 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Apple cider vinegar + honeytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together169 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Garlic + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (apple cider vinegar, honey, garlic, pepper, chicken):

  1. Tomatobetter flavor fit
  2. Capsicumabout as good a flavor fit
  3. Onionthe original
  4. Potatoabout as good a flavor fit

Fit is the average pairing score against apple cider vinegar, honey, garlic, pepper, chicken. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).