Addictive Spicy Thai Chicken Tenders

As seen in Satisfying Entrées for Every Table.

Every piece of these Spicy Thai Tenders pops with heat and brightness. Crispy panko chicken strips get a quick fry, then they’re coated with a sauce that brings sriracha, brown sugar, soy, peanut, and plenty of garlic. They stay juicy, and you’ll get the perfect mix of sweet and spicy. Grab some cilantro for a fresh finish just before you dig in. They come together super fast, so they’ll save you on busy nights or make you the hero for snack time.

Barbara Chef
Created By Sasha
Last updated on Sun, 08 Jun 2025 13:36:19 GMT
Barbecue chicken wings piled on a plate. Save Pin
Barbecue chicken wings piled on a plate. | foodthingle.com

When I want something fast and full of flavor on a busy night, these fiery Thai chicken tenders do the trick every single time. They come out extra crisp thanks to panko, and get dunked in a gooey, spicy peanut ginger glaze that you’ll want to eat by the spoonful. Start to finish, they’re done faster than any delivery order arrives.

Threw these together after a rough workday and now we make them almost every Friday. My bunch always wants extra sauce to dunk.

Irresistible Ingredients

  • Cilantro: toss on at the end for a zippy punch of flavor just grab fresh leafy bunches
  • Cornstarch: thickens up the sauce for that sticky finish double check it’s not lumpy or old
  • Filtered water: helps you get the sauce just the right consistency
  • Fresh ginger: perks everything up with some zing scrape the skin for smooth grating
  • Creamy peanut butter: makes things silky and nutty go for natural if you can
  • Sriracha hot sauce: brings that bright sharp heat use less or more depending on your mood
  • Low sodium soy sauce: delivers that salty punch and keeps things balanced
  • Brown sugar: adds mellow sweetness and richer caramel if you pick dark brown
  • Garlic: makes the sauce super savory firm whole cloves work best
  • Canola oil: fries the tenders up nice and crispy use any high smoke point oil in a pinch
  • Red pepper flakes: monkey with the fire level and shake in a little or a lot
  • Panko breadcrumbs: get you that classic crackle panko’s lighter than classic crumbs
  • Eggs: bind everything together and make the panko stick big eggs do the job well
  • Chicken breast tenderloins: perfect for quick-cooking juicy bites pink fresh ones are best without extra liquid

Simple Steps

Toss and Top:
Pick up each crispy tender and dunk it right in the steamy sauce with tongs so every nook gets glossy. Line up on a big tray, then shower with fresh chopped cilantro just before digging in.
Cook the Sauce:
Throw chopped garlic, soy sauce, sriracha, brown sugar, ginger, and peanut butter into a saucepan all at once. Whisk ‘til mixed before it goes on the heat. Warm it up over medium-high, stirring here and there, until bubbles show up. Meanwhile, quickly blend your cornstarch into cold water in a cup so it’s totally smooth. Pour that mix into the hot pot and whisk fast as the sauce goes thick. If it tightens too much, splash in a bit more water.
Crisp the Chicken:
Ease a few tenders at a time into bubbling oil, making sure they don’t touch. Sizzle one side for maybe four minutes until it’s a deep gold, then gently flip to brown the backside for two or three. Once cooked all the way, scoop them onto a paper towel to drain the grease.
Bread the Tenders:
Drag chicken pieces through the beaten eggs to coat. Next, press each into the panko and red pepper mixture so all sides stick. Arrange finished ones on a plate; prep every piece before firing up the stove.
Ready Egg and Crumb Bowls:
Beat eggs in a shallow bowl, set aside. In another bowl, toss panko and pepper flakes. With these separate bowls, you’ll get crisp breading with a hint of spice.
Get the Oil Going:
Pour canola oil in your skillet so it goes up about an inch and a half up the side, then turn to medium and wait ‘til hot (but not smoking!) for even golden crust with juicy inside.
A plate of chicken wings with sauce. Save Pin
A plate of chicken wings with sauce. | foodthingle.com

The pop and crackle of frying up these tenders always reminds me of hanging out with friends during summertime. It’s the way the chicken grabs all that yummy spicy sauce that keeps me coming back for more.

Keep ‘Em Fresh

Put leftover chicken in a sealed container and store in the fridge for two days max. Keep the crust crispy by reheating in a toaster oven or air fryer instead of zapping in the microwave, which softens the coating. Lay pieces out on a baking tray and heat at four hundred degrees for around six minutes.

Smart Swaps

No panko? Regular breadcrumbs work, though the texture’s less crunchy. Canola on the outs? Try avocado oil or sunflower oil. For folks with nut allergies, tahini’s a great peanut butter swap in the sauce. For an extra kick, add chili oil or pick your favorite hot sauce instead of sriracha.

A plate of chicken wings with sauce. Save Pin
A plate of chicken wings with sauce. | foodthingle.com

Serving Ideas

Stack these tenders high for a party snack, with extra spicy sauce for dunking. They’re awesome spooned over jasmine rice and quick cukes, or stuffed in mini buns for a slider treat. A squirt of lime and more cilantro on top make them taste even fresher.

Flavor Story

Peanut, ginger, and chile sauces are found everywhere in Thai street food. Crispy chicken is my twist on classic American comfort, but the sticky, bold glaze is a nod to bright, traditional Thai dips. You get to share those sweet, savory flavors with family or friends—no need for any hard-to-find ingredients.

Common Recipe Questions

→ How do I make it less spicy?

Use less sriracha or red pepper flakes for something milder, or crank them up for extra heat to match your taste.

→ Is there a way to avoid frying?

Definitely! Spread the breaded tenders on a greased sheet, bake them at 425°F, flip about halfway through, and pull them out after 15-18 minutes when they look golden and done.

→ What kind of chicken should I try?

Tenderloins cook quick and turn out soft, but sliced breasts or chicken thighs do the trick too if that’s what you’ve got.

→ Can I skip the peanut butter in the sauce?

Peanut butter makes things creamy and tasty, but you can leave it out. Just use a little more soy or add some sesame oil instead.

→ How do I stop the tenders going soggy after adding sauce?

Eat them right after you toss them with the sauce. For extra crunch, just drizzle sauce over the top right before you dig in instead of tossing.

Thai Spicy Tenders

Crunchy panko chicken tenders tossed in a saucy, spicy Thai blend. Done fast and loaded with flavor.

Preparation Time
5 Minutes
Cooking Time
10 Minutes
Overall Time
15 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Asian

Output: 4 Number of Servings (Makes about 8 to 10 chicken strips)

Special Diets: Lacks Dairy

What You'll Need

→ Chicken Tenders

01 2 cups canola oil, and extra if needed
02 0.5 teaspoon red pepper flakes
03 1 cup panko breadcrumbs
04 2 large eggs
05 1 pound chicken breast tenderloins

→ Spicy Sauce

06 2 tablespoons fresh cilantro, chopped
07 1 tablespoon cornstarch
08 2 tablespoons water, or as needed
09 1 inch piece fresh ginger, grated
10 1 teaspoon creamy peanut butter
11 1.5 tablespoons Sriracha sauce
12 0.33 cup low-salt soy sauce
13 2 tablespoons brown sugar
14 2 garlic cloves, minced

Steps to Follow

Step 01

Fill your skillet with about 1.5 inches of canola oil. Set it on medium heat and let it get nice and hot. You'll see it shimmer when it's ready.

Step 02

Put eggs in a shallow bowl and whisk just a little. In another bowl, toss together red pepper flakes and panko so it's all mixed up.

Step 03

First, dip the chicken pieces into the eggs. Next, roll them around in the panko mix until everything's covered. Set those aside on a plate.

Step 04

Drop a few chicken pieces into the hot oil at a time, just enough so they're not crowded. Flip them once after 3-4 minutes, let the other side get golden for another 2-3 minutes, then move them to a paper towel to drain. Keep going till all are done.

Step 05

In a little pot, mix garlic, brown sugar, soy sauce, peanut butter, ginger, and Sriracha. Cook on medium-high and stir till smooth. Mix cornstarch with some water until there aren't lumps, then pour it in. Once things bubble, turn down the heat and let it thicken a bit more. If it's too thick, add water till it's how you like it.

Step 06

Take the fried chicken and dunk each one in the warm sauce until it's coated. Move them to a plate so you can serve them up.

Step 07

Scatter that chopped cilantro all over the saucy tenders and pass them around while they're hot.

Additional Tips

  1. Getting the oil really hot gives you crunchier chicken. If you don't want too much heat, just cut down on the Sriracha or pepper flakes.

Essential Tools

  • Frying skillet
  • Medium saucepan
  • Shallow bowls
  • Tongs
  • Paper towels

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • This one has eggs, soy, wheat, and peanuts

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 420
  • Fat Content: 25 g
  • Carbohydrates: 23 g
  • Protein: 27 g