SPICY THAI CHICKEN TENDERS
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.
Adapted from https://domesticsuperhero.com/spicy-thai-chicken-tenders/