Thai Spicy Tenders (Printable Version)
Crunchy chicken strips tossed in a punchy Thai-style sauce, on your plate in no time.
# What You'll Need:
→ Chicken Tenders
01 -
2 large eggs
02 -
2 cups canola oil (use extra if you need more for frying)
03 -
1 cup panko breadcrumbs
04 -
1 pound chicken breast tenderloins
05 -
0.5 teaspoon red pepper flakes
→ Spicy Sauce
06 -
1 teaspoon creamy peanut butter
07 -
2 tablespoons fresh cilantro, chopped
08 -
2 cloves garlic, minced
09 -
1.5 tablespoons Sriracha hot sauce
10 -
2 tablespoons brown sugar
11 -
2 tablespoons water (add more if it's too thick)
12 -
0.33 cup low sodium soy sauce
13 -
1 inch piece fresh ginger, grated
14 -
1 tablespoon cornstarch
# Step-by-Step Guide:
01 -
Scatter some chopped cilantro on top of the sauced chicken tenders, then dig in while they're hot.
02 -
Coat the fried tenders in the warm sauce one by one, then lay them out on a plate to serve.
03 -
Mix garlic, soy sauce, brown sugar, ginger, peanut butter, and Sriracha in a saucepan and put over medium-high heat. Stir everything together. Stir cornstarch with water in a bowl until smooth, then pour in. Bring to a boil, lower to simmer, and let it thicken just a bit. Add more water if you need to thin it.
04 -
Lay the coated tenders in the hot oil, just a few at a time so you don't crowd them. Fry till they're golden on the first side, about 3-4 minutes. Flip and cook a couple more minutes. Set them on a plate lined with paper towels. Do this till all your tenders are done.
05 -
Take each chicken piece, dip it in the egg wash, then roll it around in the panko mix so it's fully coated. Move to a plate as you go.
06 -
Beat eggs gently in a shallow bowl. In another bowl, toss panko with red pepper flakes to mix up well.
07 -
Pour canola oil into a skillet, about one and a half inches deep. Crank heat to medium—it’s ready when it looks shimmery on the surface.
# Additional Notes:
01 -
Want that super crispy bite? Let the oil get fully hot before the chicken goes in. If you don't want too much heat, just cut back on the Sriracha or red pepper flakes.