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If you’re after something loaded with flavor and crazy fast, these Thai-inspired spicy chicken strips are my go-to cure for late-night cravings. They’ve got that loud crunch from panko crumbs and get totally dunked in a sweet, fiery peanut-ginger glaze. Trust me, they disappear almost before I plate them. You’ll pull them together before your takeout even leaves the app.
The first time I made these after a brutal day, they instantly turned into our end-of-week treat. My crew always nags me for extra sauce every time!
Mega-Tasty Ingredients
- Cilantro: slices of sharp green leaves give a top-layer of freshness just make sure they aren’t floppy
- Cornstarch: this pulls the sauce together and thickens without lumps use the freshest stuff you have
- Water: smooths out the sauce, and filtered is best if you've got it
- Fresh ginger: packs a zing, peel it with a spoon and grate for easier mixing
- Creamy peanut butter: brings a silky, nutty hug to the sauce stick to natural jars if you can
- Sriracha hot sauce: that big classic punch of spice add what feels right for you
- Low sodium soy sauce: brings salty power and keeps everything in check so it’s not crazy salty
- Brown sugar: adds that rich deep sweet finish pick darker sugar for more depth
- Garlic: makes all the sauce magic, look for nice solid cloves
- Canola oil: goes high with the heat for crisping up the breading use another light oil if you need to
- Red pepper flakes: your easy way to bring it up a notch or not, sprinkle in what you like
- Panko breadcrumbs: gives that shattering crisp coating, Japanese panko stays nice and light
- Eggs: lets the crumbs really stick aim for large ones for more coverage
- Chicken breast tenderloins: sweet and soft quick-cooking chicken bites, pick juicy ones with no extra liquid
Simple How-To
- Scatter on Cilantro:
- When they’re hot out of the sauce, move them to your serving plate and toss on the chopped cilantro for that pure pop of color and flavor.
- Dunk and Glaze:
- Take every fried chicken piece and dunk it through the spicy sauce with your tongs or a fork so they’re shiny and fully coated.
- Mix Up The Spicy Sauce:
- Grab a small pan and toss in the garlic, soy, brown sugar, peanut butter, ginger, and sriracha all at once. Stir really well before turning on the stove—you want a smooth mix from the jump. Set it on medium-high heat and whisk now and then. While that works, whisk water with cornstarch in a separate cup till smooth. Pour this into the bubbling sauce and whisk till thick—if it gets gluey, just splash in a little water and keep it moving.
- Sizzle the Chicken:
- Line up the panko-coated chicken pieces, then use tongs to gently lower them into the hot oil in batches so they fry, not steam. Let the first side go about three to four minutes till deep golden, flip, and cook the other side two or three more. Move to a plate with paper towels afterward to soak up the grease.
- Dredge and Bread:
- Take one chicken piece, dip it in egg till covered, press it into the panko and pepper bowl, and coat all over. Set each aside on a plate. Finish them all before frying for a quick batch fry.
- Get Your Oil Ready:
- Pour canola oil in a frying pan until it’s about one and a half inches high up the side. Heat to medium—hot but not getting smoky—so your chicken stays juicy inside and the outside fries up perfect.
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The sound when chicken hits hot oil makes me think of laid-back cookouts with friends every summer. And honestly, I never get bored, because the tender chicken just grabs up all that loud, exciting sauce.
Keep It Fresh
Stash leftovers in something airtight in the fridge for a couple days. If you want the coating to stay crunchy, skip the microwave. Instead, throw the tenders on a baking tray and blast them in a four hundred degree oven or an air fryer. Just six minutes or so, and you've got crispy outsides again.
Ingredient Swaps
No panko around? Regular plain breadcrumbs will do, but you’ll lose a bit of that light texture. Out of canola? Grab some sunflower or avocado oil. Need it peanut-free? Use tahini for the sauce instead. For more burn, toss in chili oil or switch up the hot sauce—go wild!
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How to Serve
Stack the chicken high with a side of extra sauce for dunking—perfect game snack. Or drop them onto jasmine rice with a quick cucumber salad. Feeling extra? Pile them on buns for spicy sliders. Lime wedges and cilantro wake everything up, so throw some on top.
Flavor Story
Peanut and ginger sauces are favorites in Thai street eats. These crunchy tenders put an American spin on those big Southeast Asian tastes. The sticky, spicy glaze is just like a classic Thai dipping sauce—so you get all the flavor vibes without tracking down oddball groceries.
FAQs About the Recipe
- → How do I tone down the spiciness?
If you like things milder, cut back on the sriracha or chili flakes. Want more kick? Pour in extra. Make it just right for you.
- → What if I want to bake these instead of pan-frying?
Definitely. Just pop the panko-covered tenders on a greased baking pan and roast at 425°F for 15-18 minutes, flipping once, until crispy and cooked through.
- → Which chicken cut should I grab?
Chicken tenderloins are super fast and soft, but slices of breast or pieces of thigh are just as good.
- → Do I really need peanut butter for the sauce?
Peanut butter makes the sauce creamy and richer, but you can totally skip it or use a splash more soy sauce or a dash of sesame oil.
- → What keeps the tenders crunchy after they’re sauced up?
Eat them right after you mix them with sauce. Or just drizzle sauce on top when you’re ready to dig in for the crunchiest bite.