Spicy Thai Chicken Tenders

Step 1

Add oil to a frying skillet (should be about 1.5 inches of oil), and heat over medium heat.

Step 2

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.

Step 3

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.

Step 4

Add garlic, brown sugar, soy sauce, sriracha, peanut butter, and ginger to a small sauce pot. Whisk to combine completely. Heat over medium high heat and bring to a boil, whisking occasionally. In a small bowl, whisk the cornstarch and water, then add to the sauce. Bring to a quick boil and then reduce heat and simmer until thickened, stirring occasionally. If sauce seems too thick, add a bit of water to thin it.

Step 5

Carefully take each tender and dip into the sauce, coating completely. Repeat for all tenders. Serve immediately garnished with chopped cilantro.