Thai Spicy Chicken Tenders (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
2 cups canola oil for frying
02 -
1 pound chicken breast tenderloins
03 -
½ teaspoon red pepper flakes
04 -
2 large eggs
05 -
1 cup panko breadcrumbs
→ Spicy Sauce
06 -
1 teaspoon creamy peanut butter
07 -
2 tablespoons brown sugar
08 -
1 inch fresh ginger, grated
09 -
2 tablespoons water
10 -
1 tablespoon cornstarch
11 -
⅓ cup low sodium soy sauce
12 -
2 cloves garlic, minced
13 -
1.5 tablespoons Sriracha hot sauce
14 -
2 tablespoons fresh cilantro, chopped
# Step-by-Step Directions:
01 -
Fill a frying pan with oil about 1.5 inches deep. Heat on medium until it's nice and hot.
02 -
Beat the eggs lightly in one shallow bowl. In another, mix the panko and red pepper flakes. Dip each chicken piece in the eggs, then coat well with the panko. Set these aside.
03 -
Put some tenders in the hot oil carefully so they don’t get crowded. Fry one side for 3 to 4 minutes until golden. Flip and cook the other side for 2 to 3 minutes until done. Drain the cooked pieces on paper towels.
04 -
Stir garlic, brown sugar, soy sauce, Sriracha, peanut butter, and ginger in a small pot. Whisk everything until smooth and heat on medium-high until it boils, stirring now and then.
05 -
Mix cornstarch with water in a small bowl to make a thin paste. Slowly whisk this into the boiling sauce. Turn down the heat and stir every now and then until it’s nice and thick. Add a bit of water if it’s too thick.
06 -
Dip each fried chicken piece into the sauce to cover it well. Place on a plate and sprinkle chopped cilantro on top. Serve right away.
# Helpful Notes:
01 -
Keep the oil hot enough so the chicken cooks right and doesn’t soak up too much grease.