
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.

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.

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.