Thai Chilli Sauce 245ml

Sweet Chili Tenders: Tangy & Spicy Glaze

Ingredients

For the Thai Chili Sauce:

Red chilies (provides a striking crimson color and invigorating heat)

Sugar (dissolves into a syrupy consistency for a glossy finish)

Garlic (finely minced for a deep, savory aroma)

Vinegar (introduces a crisp acidity and refreshing tang)

Salt (acts as a flavor catalyst to unify ingredients)

For the Tenders:

500g Chicken breast strips

100g All-purpose flour (seasoned with salt and pepper)

2 Large eggs (beaten)

150g Panko breadcrumbs (for maximum crunch)

Vegetable oil for frying

Method

Prepare the Thai Chili Sauce: In a small saucepan over medium heat, combine the sugar, vinegar, and minced garlic. Stir until the sugar dissolves. Add the crushed red chilies and a pinch of salt, then simmer for 5–8 minutes until the sauce thickens into a glossy, translucent glaze. Remove from heat and cool slightly.

Bread the Chicken: Set up a dredging station with the seasoned flour, beaten eggs, and panko breadcrumbs in three separate bowls. Coat each chicken strip in flour, dip in egg, and press firmly into the panko until fully covered.

Fry until Golden: Heat the vegetable oil in a large skillet to 175°C. Fry the chicken tenders in batches for 3–4 minutes per side until they reach a deep golden brown and are cooked through.

Drain: Transfer the hot tenders to a wire rack or paper towels to remove any excess oil, ensuring they remain crispy.

The Final Toss: While the tenders are still hot, place them in a large mixing bowl. Drizzle the prepared Thai chili sauce over the chicken and toss gently with tongs until every strip is thoroughly coated in the sticky, red glaze.

Serve: Plate immediately while the coating is crisp and the glaze is warm. Garnish with sesame seeds or fresh cilantro if desired.