Kung Pao Chicken Tenders


July 6, 2017

Kung Pao Chicken Tenders 5 0 5 0

Chicken breast tenders lightly breaded with crispy panko bread crumbs, pan fried until golden brown and served with sweet and spicy Kung Pao dipping sauce

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 4


1-1/2 cups vegetable oil

1 pound boneless skinless chicken breast tenders

1 cup P.F. Chang's® Kung Pao Sauce, divided

3 tablespoons all-purpose flour

2 eggs, lightly beaten

1-1/2 cups panko bread crumbs


1Heat oil in large skillet over medium heat to 350°F. Place chicken tenders in large bowl and pour in ¼ cup Kung Pao Sauce and flour; toss to coat evenly. Dip chicken in eggs and then coat each with bread crumbs. Cook chicken in batches in hot oil until crispy and no longer pink (165°F), about 3 minutes per side. Transfer to a paper towel lined plate after frying. Serve immediately with remaining Kung Pao sauce for dipping.