Spicy Thai Chicken Tenders (Print Version)
# Ingredients:
→ Chicken Tenders
01 -
1 pound chicken breast tenderloins
02 -
2 large eggs
03 -
1 cup panko breadcrumbs
04 -
0.5 teaspoon red pepper flakes
05 -
2 cups canola oil, plus more as needed for frying
→ Spicy Sauce
06 -
2 cloves garlic, minced
07 -
2 tablespoons brown sugar
08 -
0.33 cup low sodium soy sauce
09 -
1.5 tablespoons Sriracha hot sauce
10 -
1 teaspoon creamy peanut butter
11 -
1 inch fresh ginger, grated
12 -
2 tablespoons water, plus more if needed
13 -
1 tablespoon cornstarch
14 -
2 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Pour canola oil into a frying skillet to a depth of approximately 1.5 inches and heat over medium heat until shimmering.
02 -
Crack eggs into a shallow bowl and beat lightly. In a separate bowl, combine panko breadcrumbs with red pepper flakes and mix thoroughly.
03 -
Dip each chicken tenderloin first into the beaten egg, then dredge in the panko mixture to coat evenly. Place breaded chicken on a plate.
04 -
Carefully lower chicken tenders into hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes on one side until golden brown, then turn and cook for an additional 2-3 minutes. Transfer cooked tenders to a paper towel-lined plate. Repeat with remaining tenders.
05 -
In a small saucepan, whisk together garlic, brown sugar, soy sauce, Sriracha, peanut butter, and ginger. Heat over medium-high, stirring until combined. In a separate bowl, mix cornstarch with water until smooth and add to the saucepan. Bring to a boil, then simmer until thickened, stirring occasionally. Add extra water if the sauce is too thick.
06 -
Dip each fried chicken tender into the warm sauce until fully coated. Place on a serving plate.
07 -
Sprinkle chopped cilantro over sauced tenders and serve immediately.
# Notes:
01 -
For extra crispiness, make sure the oil is fully heated before frying. Adjust spice level by reducing Sriracha or red pepper flakes as needed.