Spicy Thai Chicken Tenders (Printable Version)
Golden panko-crusted chicken tenders tossed in a vibrant spicy Thai sauce, ready in under 20 minutes.
# Ingredients Required:
→ Chicken Tenders
01 -
1 pound chicken breast tenderloins
02 -
2 large eggs
03 -
1 cup panko breadcrumbs
04 -
½ teaspoon red pepper flakes
05 -
2 cups canola oil (for frying)
→ Spicy Sauce
06 -
2 cloves garlic, minced
07 -
2 tablespoons brown sugar
08 -
⅓ 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
13 -
1 tablespoon cornstarch
14 -
2 tablespoons fresh cilantro, chopped
# Guide to Cooking:
01 -
Pour oil into a frying skillet to a depth of approximately 1.5 inches and heat over medium heat until hot.
02 -
Crack eggs into a shallow bowl and beat lightly. In a separate bowl, combine panko breadcrumbs with red pepper flakes. Dip each chicken tender in the egg wash, then thoroughly coat with the panko mixture. Set aside.
03 -
Working in batches to avoid overcrowding, carefully place tenders into the hot oil. Fry each batch for 3 to 4 minutes on one side until golden brown, flip and cook an additional 2 to 3 minutes until browned and cooked through. Transfer cooked tenders to a paper towel-lined plate to drain excess oil.
04 -
In a small saucepan, combine garlic, brown sugar, soy sauce, Sriracha, peanut butter, and grated ginger. Whisk until smooth and heat over medium-high until boiling, stirring occasionally.
05 -
Mix cornstarch and water in a small bowl to form a slurry. Gradually whisk into the boiling sauce. Reduce heat to a simmer and stir occasionally until sauce thickens. Adjust consistency by adding water if necessary.
06 -
Dip each fried tender into the prepared sauce, ensuring an even coating. Arrange on serving platter and garnish with chopped cilantro. Serve immediately.
# Extra Suggestions:
01 -
Maintain oil temperature to ensure tenders cook evenly without absorbing excess oil.