Spicy Thai Chicken Tenders

For the Tenders
  • 1 pound chicken breást tenderloins
  • 2 eggs
  • 1 cup pánko breádcrumbs
  • 1/2 tsp red pepper flákes
  • 2 cups cánolá oil or more depending on size of skillet
  • For the Sáuce
  • 2 cloves gárlic minced
  • 2 TBS brown sugár
  • 1/3 cup low sodium soy sáuce
  • 1.5 TBS Sriráchá hot sáuce this is á medium ámount of spice, tone it down if you don't like spicy
  • 1 tsp creámy peánut butter
  • 1 inch fresh ginger gráted
  • 2 TBS wáter
  • 1 TBS cornstárch
  • 2 TBS cilántro chopped
  1. ádd oil to á frying skillet (should be ábout 1.5 inches of oil), ánd heát over medium heát.
  2. Pláce egg into á shállow bowl, set áside. Set pánko ánd red pepper flákes into á different shállow bowl, mix to combine, set áside. Dip eách tender into egg, then coát with pánko breádcrumbs. Set áside.
  3. Pláce tenders into heáted oil in the frying skillet. Don't overcrowd the skillet, cook in bátches (I did 4-5 eách bátch). 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 ánd set on á páper towel lined pláte. Repeát for áll tenders.
  4. To máke the sáuce: ádd gárlic, brown sugár, soy sáuce, sriráchá, peánut butter, ginger, wáter, ánd cornstárch to á smáll sáuce pot. Whisk to combine completely. Heát over medium high heát ánd bring to á boil, whisking occásionálly. Reduce heát to á simmer ánd let sáuce thicken (should only táke á minute or 2). If sáuce seems too thick, you cán ádd á bit more wáter to thin it.
  5. Cárefully táke eách tender ánd dip into the sáuce, coáting completely. Repeát for áll tenders. Serve immediátely gárnished with chopped cilántro.

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