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Malaysian Red Curry Chicken Tenders

Crispy Malaysian Red Curry Chicken Tenders You’ll Love

Enjoy a flavorful twist with these Malaysian Red Curry Chicken Tenders that are sweet, spicy, and crispy.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 tenders
Course: Dinner
Cuisine: Malaysian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Tenders
  • 1 pound Chicken Tenderloins the main protein source
  • 1 teaspoon Kosher Salt enhances flavor
  • 1 teaspoon Paprika adds color and mild heat
  • 1 teaspoon Garlic Powder adds savory depth
  • 1/2 teaspoon Black Pepper balances flavors
  • 1/2 cup Flour for dredging
  • 2 large Eggs for binding
  • 1 cup Panko for extra crunch
  • spray Avocado Oil Spray optional for crispiness
Curry Sauce
  • 1/4 cup Unsalted Butter rich base of the sauce
  • 2 tablespoons Honey adds natural sweetness
  • 3 tablespoons Grumpy Ginger Spicy Malaysian Red Curry Paste substitute with Thai curry paste if needed
  • to taste Kosher Salt adjusts seasoning
Garnishing
  • 2 tablespoons Scallions freshly chopped

Equipment

  • Air Fryer
  • Shallow dishes
  • Saucepan
  • Baking rack

Method
 

Preparation
  1. Pat the chicken tenderloins dry and season with kosher salt, paprika, garlic powder, and black pepper.
  2. Set up a dredging station with flour, whisked eggs, and panko mixed with salt and pepper.
  3. Coat the chicken tender in flour, dip in eggs, and roll in panko before placing on a greased rack.
Cooking
  1. Preheat the air fryer to 400ºF and spray the basket and chicken with avocado oil.
  2. Cook the chicken in batches for about 10-14 minutes until golden brown and 165ºF inside.
  3. Melt butter in a saucepan, stir in honey and curry paste, and adjust with water if needed.
  4. Toss the warm curry sauce with the cooked chicken tenders until evenly coated.
  5. Serve the chicken tenders on a platter and sprinkle with chopped scallions.

Nutrition

Serving: 2tendersCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure chicken is dry before seasoning for better adherence and crispiness during cooking. Adjust curry paste to your heat preference.

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