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Spicy Thai Chicken Tenders

Irresistibly Crispy Spicy Thai Chicken Tenders in 15 Minutes

Enjoy these Spicy Thai Chicken Tenders that are perfectly crispy and ready in just 15 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tenders
Course: Appetizers
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tenders
  • 1 pound Chicken Breast Tenderloins Fresh tenderloins ensure juicy bites.
  • 2 Eggs Acts as a binding agent for the panko coating.
  • 1 cup Panko Breadcrumbs Provides a delightful crunch; can substitute with traditional breadcrumbs.
  • 1 teaspoon Red Pepper Flakes Adjust to your spice preference.
For Frying
  • 2 cups Canola Oil Ideal for frying; can substitute with peanut oil.
For the Sauce
  • 3 cloves Garlic Freshly minced enhances flavor.
  • 2 tablespoons Brown Sugar Balances the sauce's spiciness.
  • 1/4 cup Low Sodium Soy Sauce Use tamari for a gluten-free version.
  • 2 tablespoons Sriracha Hot Sauce Adjust according to your heat tolerance.
  • 2 tablespoons Creamy Peanut Butter Omit for a nut-free option.
  • 1 tablespoon Fresh Ginger Fresh is preferred over ground.
  • 1 tablespoon Cornstarch Used to thicken the sauce.
  • 1/2 cup Water Helps create the perfect sauce consistency.
For Garnishing
  • 1/4 cup Cilantro Optional garnish that adds freshness.

Equipment

  • Frying skillet
  • Measuring cups
  • Mixing Bowls
  • Whisk

Method
 

Cooking Instructions
  1. Prepare the oil by heating about 1.5 inches of canola oil in a frying skillet over medium heat, reaching approximately 350°F.
  2. Set up a dredging station with one bowl holding two beaten eggs and another filled with a mix of panko breadcrumbs and a pinch of red pepper flakes.
  3. Carefully coat each chicken tenderloin in the egg, then coat thoroughly in the panko mixture.
  4. Fry the coated chicken tenders in the hot oil for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.
  5. In a small pot, whisk together minced garlic, brown sugar, low sodium soy sauce, sriracha, creamy peanut butter, and freshly grated ginger, bringing to a gentle boil.
  6. Mix cornstarch with water until smooth, add to the sauce to thicken it, simmering until desired consistency.
  7. Once thickened, dip each tenderloin into the sauce, allowing excess to drip off and then transfer to a platter.
  8. Garnish with chopped cilantro and serve immediately.

Nutrition

Serving: 4tendersCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

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