Spicy Thai Chicken Tenders

If there’s one thing I’ve learned as a mom, a cook, and a woman juggling a million things (hello, laundry mountain!), it’s this: dinner needs to be delicious and drama-free. That’s where these Spicy Thai Chicken Tenders swoop in like your new weeknight superhero.

These crispy, golden tenders are spicy, sweet, and satisfyingly sticky—in other words, everything we crave when we’re tired of the same ol’ chicken rut. Whether you’re feeding your picky eaters or just want something a little different (without breaking out every pan in the kitchen), this recipe is here to save your evening.

So grab that bottle of Sriracha—it’s go time.

Why You’ll Love These Spicy Thai Chicken Tenders

Let’s be real: sometimes chicken feels… meh. But Spicy Thai Chicken Tenders bring the zing. We’re talking about tender, juicy bites of chicken wrapped in a golden panko crunch, then drenched in a sticky Thai-inspired sauce that’s the perfect combo of sweet, spicy, and savory.

Still need convincing? Here’s why these tenders are basically your new dinner bestie:

• ✅ Crispy on the outside, juicy on the inside
• ✅ Ready in under 30 minutes (yes, really)
• ✅ Totally customizable for spice levels
• ✅ Picky-eater approved (just skip the dip if needed)

Ingredients You’ll Need

Let’s keep it simple. You might already have most of this in your pantry:

For the Chicken Tenders:

• 1 lb chicken breast tenderloins
• 2 eggs
• 1 cup panko breadcrumbs
• ½ tsp red pepper flakes
• 2 cups canola oil (or enough to shallow fry)

For the Thai-Inspired Sauce:

• 2 cloves garlic, minced
• 2 tbsp brown sugar
• ⅓ cup low sodium soy sauce
• 1.5 tbsp Sriracha (adjust to your heat level!)
• 1 tsp creamy peanut butter
• 1 inch fresh ginger, grated
• 2 tbsp water
• 1 tbsp cornstarch
• 2 tbsp chopped cilantro (for garnish)

How to Make Spicy Thai Chicken Tenders

This recipe is super straightforward—promise. You’ll fry up those tenders first, then coat them in that heavenly sauce.

Step 1: Get Your Oil Hot and Ready

Heat about 1.5 inches of canola oil in a large skillet over medium heat. You’ll want it hot but not smoking.

Step 2: Prep the Coating Station

Crack those eggs into a shallow bowl and beat them. In another shallow dish, mix the panko breadcrumbs with red pepper flakes. Dip each chicken tender in egg, then press into the panko mix until fully coated.

Step 3: Time to Fry

Working in batches (4-5 at a time), fry the chicken tenders. Cook for 3-4 minutes on one side until golden, then flip and cook another 2-3 minutes. Once done, transfer to a paper towel-lined plate. (Pro tip: hide one for yourself before they vanish.)

Step 4: Make the Magic Sauce

In a small saucepan, combine garlic, brown sugar, soy sauce, Sriracha, peanut butter, and ginger. Whisk it all together over medium-high heat until it comes to a gentle boil.

In a separate small bowl, whisk together the water and cornstarch. Pour this into the sauce and continue whisking. Once it thickens (this happens fast), lower the heat and simmer. If it gets too thick, a splash of water will do the trick.

Step 5: Sauce It Up

Using tongs or a spoon, dip each fried tender into the sauce, coating it fully. Lay them on a serving plate and sprinkle with chopped cilantro.

Then step back—because your family might start swarming.

Tips for Cooking Like a Pro (Even If You’re in Pajamas)

• Don’t overcrowd your pan: Give those tenders space to crisp up. Too many at once = soggy sadness.
• Not a fan of too much heat? Cut the Sriracha in half or swap for sweet chili sauce.
• Craving extra crunch? Double-coat your tenders by dipping twice in egg and breadcrumbs. You won’t regret it.

My Go-To for Game Nights and Lazy Fridays

Let me tell you a quick story: the first time I made these, it was a Friday, the kids were cranky, and I was about this close to ordering takeout. But I remembered this recipe—and 30 minutes later, everyone was licking their fingers and asking for seconds. These Spicy Thai Chicken Tenders have been a part of our family Fridays ever since.

Bonus? They reheat like a dream in the air fryer.

FAQs About Spicy Thai Chicken Tenders

Conclusion

Whether you’re cooking for your crew or just treating yourself after a long day, Spicy Thai Chicken Tenders are the kind of meal that brings big flavor with very little fuss. One bite in, and you’ll see what I mean—they’re spicy, saucy, and just the pick-me-up your dinner routine needs.

So roll up those sleeves, crank up the playlist, and let’s make some magic in the kitchen tonight. 🧡

More Chicken Magic You’ll Crave

If you loved these Spicy Thai Chicken Tenders, your taste buds are in for a treat! Whether you’re craving more bold flavors or searching for your next easy dinner win, I’ve got some irresistible recipes that pair perfectly with this dish—or stand strong on their own. Here are a few favorites to keep that dinner inspiration flowing:

1. For another spicy and crave-worthy favorite, don’t miss this ultra-flavorful Firecracker Chicken—it’s sweet, spicy, and makes your kitchen smell like takeout heaven (without the delivery fee).
2. Love Asian-inspired dishes with a zesty kick? This easy Sweet and Spicy Sticky Chicken delivers big flavor with pantry staples and comes together in under 30 minutes.
3. Prefer a no-fry option? Try the oven-baked perfection of Baked Huli Huli Chicken—it’s tangy, tropical, and just as satisfying with half the mess.
4. Need something for your slow cooker nights? Set it and forget it with this juicy Slow Cooker Cilantro Lime Chicken—a fresh and citrusy twist that’s great for tacos, bowls, or salads.

Hungry yet? Dive into these recipes and keep the chicken magic alive all week long!

Spicy Thai Chicken Tenders

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Crispy, golden chicken tenders coated in a bold Thai-inspired sauce with garlic, ginger, soy, and Sriracha. These Spicy Thai Chicken Tenders are the perfect blend of heat, sweetness, and crunch—ready in under 30 minutes!

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Ingredients

Scale 1x2x3x

For the Chicken Tenders:

• 1 lb chicken breast tenderloins

• 2 eggs

• 1 cup panko breadcrumbs

• ½ tsp red pepper flakes

• 2 cups canola oil (or more, depending on skillet size)

For the Sauce:

• 2 cloves garlic, minced

• 2 tbsp brown sugar

• ⅓ cup low sodium soy sauce

• 1.5 tbsp Sriracha (adjust to taste)

• 1 tsp creamy peanut butter

• 1 inch fresh ginger, grated

• 2 tbsp water

• 1 tbsp cornstarch

• 2 tbsp fresh cilantro, chopped (for garnish)

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Instructions

1. Heat 1.5 inches of canola oil in a skillet over medium heat.

2. Beat eggs in a shallow bowl. In another shallow bowl, mix panko breadcrumbs and red pepper flakes.

3. Dip each chicken tender into the egg, then coat with the panko mixture. Set aside.

4. Fry tenders in batches, about 3–4 minutes per side until golden brown and cooked through. Place on a paper towel-lined plate.

5. In a saucepan, combine garlic, brown sugar, soy sauce, Sriracha, peanut butter, and ginger. Bring to a boil while whisking.

6. Mix cornstarch with 2 tbsp water, then add to the sauce. Simmer until thickened. Add more water if needed.

7. Dip each fried tender into the sauce, coating completely. Garnish with chopped cilantro and serve immediately.

Notes

Lower the Sriracha for a milder version or swap with sweet chili sauce.
Use an air fryer (400°F, 12 minutes) or bake (425°F, 20 minutes) for a lighter option.
Great with rice, noodles, or even inside wraps!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Main course
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 390 kcal
• Sugar: 6 g
• Sodium: 670 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 120 mg