Kung Pao Chicken Tenders
July 6, 2017
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
- Yields: 4
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.