Thai Spicy Tenders (Printable Version)
# 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:
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.
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.
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.
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.
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.
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.
07 -
Scatter that chopped cilantro all over the saucy tenders and pass them around while they're hot.
# Additional Tips:
01 -
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.