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These Spicy Thai Chicken Tenders are my answer to weeknight cravings when I want something bold but quick. Crunchy from the panko coating and drenched in a sticky, spicy peanut-ginger sauce, they always get devoured fast in my house. You can whip them up start to finish in less time than it takes to order takeout.
I first whipped these up after a long day and they instantly became our Friday night staple. My family begs for more sauce every single time.
Ingredients
- Chicken breast tenderloins: provide bite-sized juicy pieces that cook quickly look for fresh pink cuts without excess liquid
- Eggs: help the panko crumbs cling for a crunchier crust use large eggs for best results
- Panko breadcrumbs: create a super crisp coating Japanese panko stays light and airy
- Red pepper flakes: add a gentle background heat adjust for spice preferences
- Canola oil: is neutral and perfect for frying stick to high-heat oils for best texture
- Garlic: makes the sauce savory choose firm unblemished cloves
- Brown sugar: brings a balancing sweetness opt for dark if you like richer caramel notes
- Low sodium soy sauce: is essential for salty umami flavors and helps keep things from getting too salty
- Sriracha hot sauce: delivers that classic Thai spice you can add more or less as you like
- Creamy peanut butter: offers silkiness and subtle nutty flavor choose natural if possible
- Fresh ginger: brightens everything with zing scrape skin before grating for best flavor
- Water: helps blend and adjust the sauce thickness filtered water is ideal
- Cornstarch: thickens the sauce to delicious stickiness make sure it is fresh with no clumps
- Cilantro: provides fresh herbal pop on top look for bright green leaves without wilting
Step-by-Step Instructions
- Prepare the Oil:
- Pour enough canola oil into your frying skillet to come up about one and a half inches up the sides. Place over medium heat. You want the oil hot but not smoking so it fries the tenders evenly and keeps them juicy inside.
- Set Up Dredging Station:
- Crack the eggs into a shallow bowl and whisk them. In a separate shallow bowl combine panko breadcrumbs with red pepper flakes. This double bowl setup keeps your coating crispy and spicy in every bite.
- Bread the Chicken:
- Dip one chicken tender at a time into the egg so it is well coated. Then press it into the panko-red pepper mix so every surface is covered. Lay each finished tender on a plate. Complete all tenders before moving on to frying so you can fry them in quick batches.
- Fry the Tenders:
- Carefully lay several tenders at a time into the hot oil. Space them out so they fry instead of steam. Let the first side cook for three to four minutes until deeply golden then gently flip with tongs and fry for another two to three minutes until both sides are crisp and cooked through. Lift out and rest on a paper towel lined plate to drain off extra oil.
- Make the Spicy Thai Sauce:
- In a small pot add the minced garlic brown sugar soy sauce sriracha peanut butter and fresh ginger all at once. Whisk together fully before heating so the peanut butter melts into the liquid. Heat on medium high whisking now and then until the mixture bubbles. While waiting whisk water and cornstarch in a tiny bowl until totally smooth then pour into your bubbling sauce. Keep whisking as the sauce quickly thickens then turn heat to low. If the sauce ever gets too thick just add a splash of water.
- Coat and Serve:
- With a pair of tongs or a fork, dip each fried chicken tender one by one in the warm sauce so every bit is fully coated and glossy. Set on a platter and scatter chopped cilantro all over right before serving for freshness and a pop of color.
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That first sizzle when the chicken hits the hot oil always brings back memories of cooking these for my friends on summer weekends. I never get tired of how the tender chicken soaks up all that bold sauce.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to two days. The coating stays crisp best if you reheat tenders in a hot oven or air fryer instead of the microwave which can make them a little soggy. I like spreading them out on a baking sheet and reheating at four hundred degrees Fahrenheit for about six minutes.
Ingredient Substitutions
If you do not have panko breadcrumbs regular breadcrumbs will work but the crust will be less airy. Sub sunflower oil or avocado oil if you are out of canola. For a nut free version use tahini instead of peanut butter in the sauce. If you love extra heat try adding a dash of chili oil or swapping in your favorite hot sauce for sriracha.
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Serving Suggestions
Pile these chicken tenders high on a platter as a game day snack with extra sauce for dipping on the side. They are also lovely over jasmine rice and a quick cucumber salad or stuffed into buns for spicy sliders. I like serving them with wedges of lime and extra fresh cilantro for brightness.
Cultural Background
Spicy sauces with peanuts and ginger are classic flavors in Thai street food. While these crispy tenders are a fun twist on American comfort food, the sticky spicy sauce is inspired by traditional Thai dipping sauces. It is a great way to introduce family and friends to bold Southeast Asian flavors without needing a long list of specialty ingredients.
Frequently Asked Questions
- → How can I adjust the spice level?
Reduce the amount of sriracha and red pepper flakes for a milder flavor, or add extra for more heat to suit your preference.
- → Can I bake instead of fry the chicken?
Yes, bake the panko-coated tenders at 425°F on a greased baking sheet for about 15-18 minutes, turning halfway through, until golden and cooked through.
- → What type of chicken works best?
Chicken breast tenderloins are ideal for quick cooking and tenderness, but sliced chicken breast or thighs work too.
- → Is the peanut butter necessary for the sauce?
The peanut butter adds subtle creaminess and depth, but you can omit it or swap for more soy sauce or sesame oil if needed.
- → How do I keep the tenders crispy after saucing?
Serve them immediately after tossing in the sauce. For extra crispiness, drizzle sauce just before eating instead of coating fully.