SPICY THAI CHICKEN TENDERS
Spicy Thai Chicken Tenders are coated in panko, fried to a T , then tossed during a delicious spicy Thai sauce.
These Spicy Thai Chicken Tenders came to existence because i used to be brooding about the way to use my popular Thai sauce with chicken. If y’all follow Domestic Superhero, then you almost certainly know that my One Pot Spicy Thai Noodles are my hottest recipe. With over a million pins on pinterest, thousands of shares on Facebook, and ranking favorite on Google, you recognize they need to be delicious (duh, they are). I had some left over chicken tenderloins in my fridge, so i made a decision to cook them up and coat them within the same delicious sauce i exploit for the noodle recipe. These Spicy Thai Chicken Tenders are totally winning.
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| SPICY THAI CHICKEN TENDERS |
I was lecture my friend Sabrina (an amazing blogger) about this recipe, and she or he highly recommended frying these Spicy Thai Chicken Tenders. Typically i'm going for a more healthy approach, like baking, but when she said the panko coating would be 100 times better fried up, I believed her. This recipe is so simple, and only features a few steps – coat the chicken in egg wash then shake in panko, and fry. Boom, done. Then all that’s left is mixing and cooking your sauce. Dump all the ingredients together during a sauce pot, whisk together, and simmer until thickened…about 3 minutes. Toss. Easy.
The sauce is so majorly delicious and not TOO spicy. If you can’t stand spice, then tone down the sriracha, but i'm telling you it’s not THAT spicy. If you wish tons of spice, add more sriracha to the sauce. you'll test the sauce as you're making it and add more or less as you go…just make it however you like!
INGREDIENTS:
For the Tenders:
- 1 pound chicken breast tenderloins
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 tsp red pepper flakes
- 2 cups canola oil or more depending on size of skillet
For the Sauce:
- 2 cloves garlic minced
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 1.5 TBS Sriracha hot sauce this is a medium amount of spice, tone it down if you don't like spicy
- 1 tsp creamy peanut butter
- 1 inch fresh ginger grated
- 2 TBS water
- 1 TBS cornstarch
- 2 TBS cilantro chopped
INSTRUCTIONS:
- Add oil to a frying skillet (should be about 1.5 inches of oil), and heat over medium heat.
- Place egg into a shallow bowl, set aside. Set panko and red pepper flakes into a different shallow bowl, mix to combine, set aside. Dip each tender into egg, then coat with panko breadcrumbs. Set aside.
- Place tenders into heated oil in the frying skillet. Don't overcrowd the skillet, cook in batches (I did 4-5 each batch). Fry for 3-4 minutes on the first side, when browned flip to other side, cook 2-3 minutes or until browned. Remove from skillet and set on a paper towel lined plate. Repeat for all tenders.
- To make the sauce: Add garlic, brown sugar, soy sauce, sriracha, peanut butter, ginger, water, and cornstarch to a small sauce pot. Whisk to combine completely. Heat over medium high heat and bring to a boil, whisking occasionally. Reduce heat to a simmer and let sauce thicken (should only take a minute or 2). If sauce seems too thick, you can add a bit more water to thin it.
- Carefully take each tender and dip into the sauce, coating completely. Repeat for all tenders. Serve immediately garnished with chopped cilantro.
