Kung Pao Chicken Tenders

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
30min. Prep Time
30min. Total Time
4 Servings



  • 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
  1. 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

Nutrition Information

Amount per serving
% Daily Value*
g 45
15 %
mg 117
39 %
Total Fat
g 27
41 %
mg 2
9 %
kcal 540
27 %
mg 1167
49 %
g 30
60 %
Saturated Fat
g 4
21 %
g 20
2 %
Dietary Fiber
g 0
1 %
Vitamin C
mg 0
0 %
Vitamin A
iu 82
2 %
* Percent Daily Values are based on a 2,000 calorie diet.

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