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One night, I cooked up these Spicy Thai Chicken Tenders just because I was craving crunchy, sticky, spicy food. The oil popping, that panko coating getting all crisp—then the saucy peanut-ginger finish? Total comfort on a plate, and it came together super fast.
Years ago, I discovered the trick of stirring peanut butter right into the spicy sauce while playing around with a Thai-style dish. That peanut butter pop makes fried chicken tenders go from basic to drool-worthy.
Tasty Ingredients
- Panko breadcrumbs: Lighter than regular ones, panko turns extra crispy and grabs all the flavor
- Red pepper flakes: Give just the right buzz—sprinkle less if you don’t like it hot or leave out completely
- Chicken breast tenderloins: Super tender and cook fast, so you get juicy chicken every time
- Sriracha: Tangy with a warm heat—start slow, then add more if you want real fire
- Creamy peanut butter: Go for natural and smooth for deep flavor, without a sugar overload
- Fresh ginger: Zingy and fragrant—pick ginger knobs that feel nice and firm (skip wrinkly, mushy lumps)
Stick to plain chicken with no extras in the pack so you taste the real thing. Only grab ginger that’s full and fresh-looking; shriveled hurts the taste.
How to Make It
- Soak in the Sauce
- Let those freshly fried tenders take a swim in the hot saucy mix instead of tossing. That way the crunchy shell hugs all that sticky sauce but still stays crisp.
- Put Together the Sauce
- Whisk sriracha, creamy peanut butter, grated ginger, garlic, soy, brown sugar, and a splash of cornstarch slurry in a pan. Let it bubble for a bit so everything gets super smooth and sticky enough to cling nicely.
- Fry Up the Chicken
- Warm oil at medium—hot enough for a sizzle when the strip drops in, but not blazing. The panko and pepper mixture will turn golden and crunchy, locking in all the juicy chicken.
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Top Features
I once dumped the tenders in the pan and covered them right away with sauce. Bam—lost all the crunch to mush. Now, I always dip them one at a time and get that crisp bite, every time.
Twist It Up
Can’t handle too much heat? Swap in chili garlic sauce for sriracha or skip the red pepper entirely. Like it sweeter? Drizzle in honey or maple syrup—that sauce turns sticky and amazing. Feeling lazy? Bake the tenders at 425°F (220°C) for around 15 minutes (flip halfway) and enjoy crisp chicken, less oil fuss.
Prep Hacks
Bread the chicken strips up and let them chill in the fridge (uncovered) for up to an hour before frying. You can even whip up the sauce early—just reheat gently and add a splash of water if it thickens too much.
Pro Tips
- Keep your oil steady—not too cool or too hot—use a thermometer if you’ve got one. Too hot and the crust fries too fast, too cold and it gets oily.
- Toss the panko and chili flakes well so every bite is crunchy and a bit spicy.
- Mix that cornstarch slurry hard before pouring it into your sauce—no one wants lumps! Makes the sauce glossy and smooth.
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Common Questions
- → What type of chicken is best for this dish?
Chicken breast tenderloins are the best choice because they cook fast and stay juicy, great for frying evenly.
- → How can I adjust the spice level?
You can turn the heat up or down by adding more or less sriracha and red pepper flakes to match your spice preference.
- → Can I bake the chicken tenders instead of frying?
Sure thing! Baking at a high temp can get them crispy, but frying gives the most crunch.
- → What is the role of peanut butter in the sauce?
It gives the sauce a creamy feel and a mild nutty taste that balances out the spice and sweetness.
- → How do I prevent the tenders from becoming greasy?
Keep the oil hot and don't crowd the pan. Letting them drain on paper towels briefly helps too.