Spicy Thai Chicken Tenders are coated in panko, fried to perfection, then tossed in a delicious spicy Thai sauce.
These Spicy Thai Chicken Tenders came to existence because I was thinking about how to use my popular Thai sauce with chicken. If y’all follow Domestic Superhero, then you probably know that my One Pot Spicy Thai Noodles are my most popular recipe. With over one million pins on pinterest, thousands of shares on Facebook, and ranking number one on Google, you know they have to be delicious (duh, they are). I had some left over chicken tenderloins in my fridge, so I decided to cook them up and coat them in the same delicious sauce I use for the noodle recipe. These Spicy Thai Chicken Tenders are totally winning.
I was talking to my friend Sabrina (an amazing blogger) about this recipe, and she highly recommended frying these Spicy Thai Chicken Tenders. Typically I go 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 has 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 in 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 am telling you it’s not THAT spicy. If you like a lot of spice, add more sriracha to the sauce. You can test the sauce as you are making it and add more or less as you go…just make it however you like!
Actually, you know what might be amazing? Putting these Spicy Thai Chicken Tenders over the top of the Spicy Thai Noodles…ohhhhh yeah!
Tools you need to make Spicy Thai Chicken Tenders:
- A frying pan is going to be essential when frying these tenders. I don’t have a deep fryer, and it’s just as simple to use a skillet to cook these up!
- Using Panko to crust your tenders will be key in order to get the crispy coating on the outside.
- Having a sauce pot to whip up the sauce and a whisk to continuously mix the sauce while cooking will be two needed items.
- 1 pound chicken breast tenderloins
- 1 cup panko breadcrumbs
- 1/2 tsp red pepper flakes
- 2 cups canola oil or more depending on size of skillet
- 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
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.
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