These Thai-style chicken tenders are crunchy, sticky, and irresistible all at once. Chicken strips are coated in a cashew & panko crumb, then fried until golden & crunchy before being smothered in a sweet-soy sauce. This yummy goodness sits atop a bed of fluffy ginger-infused coconut rice. Sided with a fresh carrot salad. Absolutely addictive!
Sticky Thai Chicken Tenders
Sticky Thai Chicken Tenders
with coconut rice & a side salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Carrot
- Cashew Nuts
- Chicken
- Coconut Milk
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Jasmine Rice
- Lemon Juice
- Panko Breadcrumbs
- Piquanté Peppers
- Salad Leaves
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Egg/s
- Seasoning (salt & pepper)
IT’S ALL IN THE INFUSION
Place the rice, the ginger, the coconut milk, and 50ml [100ml]|#7DA0D7 of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing a mixture of the cashews and the breadcrumbs. Coat the Chicken strips in the flour first, then the egg, and lastly, the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 1-2 minutes per side. Drain on paper towel. Alternatively, air fry the crumbed chicken at 200°C until crispy, 10-15 minutes (shifting halfway).
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried Chicken and the peppers. Simmer until the sauce is sticky and the chicken and peppers are coated, 2-3 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the salad leaves, the Carrot, the remaining lemon juice (to taste), and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky Chicken. Side with the dressed salad. Well done, Chef!
IT’S ALL IN THE INFUSION
Place the rice, the ginger, the coconut milk, and 50ml [100ml]|#7DA0D7 of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing a mixture of the cashews and the breadcrumbs. Coat the Chicken strips in the flour first, then the egg, and lastly, the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 1-2 minutes per side. Drain on paper towel. Alternatively, air fry the crumbed chicken at 200°C until crispy, 10-15 minutes (shifting halfway).
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried Chicken and the peppers. Simmer until the sauce is sticky and the chicken and peppers are coated, 2-3 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the salad leaves, the Carrot, the remaining lemon juice (to taste), and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky Chicken. Side with the dressed salad. Well done, Chef!
IT’S ALL IN THE INFUSION
Place the rice, the ginger, the coconut milk, and 150ml [200ml]|#7DA0D7 of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing a mixture of the cashews and the breadcrumbs. Coat the Chicken strips in the flour first, then the egg, and lastly, the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel. Alternatively, air fry the crumbed chicken at 200°C until crispy, 10-15 minutes (shifting halfway).
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried Chicken and the peppers. Simmer until the sauce is sticky and the chicken and peppers are coated, 3-4 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the salad leaves, the Carrot, the remaining lemon juice (to taste), and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky Chicken. Side with the dressed salad. Well done, Chef!
IT’S ALL IN THE INFUSION
Place the rice, the ginger, the coconut milk, and 150ml [200ml]|#7DA0D7 of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing a mixture of the cashews and the breadcrumbs. Coat the Chicken strips in the flour first, then the egg, and lastly, the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel. Alternatively, air fry the crumbed chicken at 200°C until crispy, 10-15 minutes (shifting halfway).
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried Chicken and the peppers. Simmer until the sauce is sticky and the chicken and peppers are coated, 3-4 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the salad leaves, the Carrot, the remaining lemon juice (to taste), and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky Chicken. Side with the dressed salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sticky Thai Chicken Tenders?
The preparation time for Sticky Thai Chicken Tenders with coconut rice & a side salad is between 20 and 35 minutes.
What is the total time required to make Sticky Thai Chicken Tenders with coconut rice & a side salad?
The total time required to make Sticky Thai Chicken Tenders with coconut rice & a side salad is between 35 and 55 minutes.
How many servings does Sticky Thai Chicken Tenders provide?
4 servings
What are the main ingredients in Sticky Thai Chicken Tenders?
Cake Flour, Carrot, Cashew Nuts, Chicken, Coconut Milk, Free-range Chicken Mini Fillets, Fresh Ginger, Jasmine Rice, Lemon Juice, Panko Breadcrumbs, Piquanté Peppers, Salad Leaves, Sweet Soy
What is the nutritional information of Sticky Thai Chicken Tenders?
Calories: 1272, Carbs: 185 grams, Fat: grams, Protein: 50.1 grams, Sugar: 62.3 grams, Salt: 2297 grams
How do I prepare Sticky Thai Chicken Tenders?
STICKY COATING: Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken and peppers are coated, 2-3 minutes (shifting occasionally). CRUMBY CHICKY: In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing a mixture of the cashews and the breadcrumbs. Coat the chicken strips in the flour first, then the egg, and lastly, the cashew crumb mixture. IT’S ALL IN THE INFUSION: Place the rice, the ginger, the coconut milk, and 50ml [100ml]|#7DA0D7 of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. TIME TO EAT: Make a bed of the coconut rice and top with the sticky chicken. Side with the dressed salad. Well done, Chef! NOW FOR THE FRYING: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 1-2 minutes per side. Drain on paper towel. Alternatively, air fry the crumbed chicken at 200°C until crispy, 10-15 minutes (shifting halfway). TOUCH OF FRESHNESS: In a salad bowl, combine the salad leaves, the carrot, the remaining lemon juice (to taste), and seasoning.
What should be prepared from my kitchen to make Sticky Thai Chicken Tenders?
Cake Flour, Carrot, Cashew Nuts, Chicken, Coconut Milk, Free-range Chicken Mini Fillets, Fresh Ginger, Jasmine Rice, Lemon Juice, Panko Breadcrumbs, Piquanté Peppers, Salad Leaves, Sweet Soy
How many calories does Sticky Thai Chicken Tenders have?
1272 calories
How much fat content does Sticky Thai Chicken Tenders have?
grams
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