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!
Ingredients
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)
Instructions
Heat 1.5 inches of canola oil in a skillet over medium heat.
Beat eggs in a shallow bowl. In another shallow bowl, mix panko breadcrumbs and red pepper flakes.
Dip each chicken tender into the egg, then coat with the panko mixture. Set aside.
Fry tenders in batches, about 3–4 minutes per side until golden brown and cooked through. Place on a paper towel-lined plate.
In a saucepan, combine garlic, brown sugar, soy sauce, Sriracha, peanut butter, and ginger. Bring to a boil while whisking.
Mix cornstarch with 2 tbsp water, then add to the sauce. Simmer until thickened. Add more water if needed.
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