Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 45 g | 15% |
| Cholesterol | 117 mg | 39% |
| Total Fat | 27 g | 41% |
| Iron | 2 mg | 9% |
| Calories | 540 kcal | 27% |
| Sodium | 1167 mg | 49% |
| Protein | 30 g | 60% |
| Saturated Fat | 4 g | 21% |
| Sugars | 20 g | 2% |
| Vitamin C | 0 |
Heat 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.
This recipe is great for kids or dressed up for adults. For a special presentation, finish your plate by drizzling cooked tenders with kung pao sauce, sprinkling with crushed peanuts and garnishing with fresh cilantro.
Kung Pao Chicken Tenders
