Spicy Thai Chicken Tenders
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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
- ádd oil to á frying skillet (should be ábout 1.5 inches of oil), ánd heát over medium heát.
- 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.
- 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.
- 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.
- 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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