June 24, 2026

Kung Pao Chicken Tenders

Name: Kung Pao Chicken Tenders
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-1/2 cups (22 mL) vegetable oil; 1 pound (454 g) boneless skinless chicken breast tenders; 1 cup (237 mL) P.F. Chang's™ Home Menu Kung Pao Sauce, divided; 3 tablespoons (8 g) all-purpose flour; 2 eggs, lightly beaten; 1-1/2 cups (180 g) panko bread crumbs

30

Prep Time Minutes
30
Total Time Minutes
6
Number of Ingredients
4
Servings

Tags:

P.F Chang,
Chicken

Ingredients

1-1/2 cups (22 mL) vegetable oil
1 pound (454 g) boneless skinless chicken breast tenders
1 cup (237 mL) P.F. Chang's™ Home Menu Kung Pao Sauce, divided
3 tablespoons (8 g) all-purpose flour
2 eggs, lightly beaten
1-1/2 cups (180 g) panko bread crumbs

Directions

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Step one

Heat oil in large skillet over medium heat to 350°F/177°C. Place chicken tenders in large bowl and pour in ¼ cup (60 mL) Kung Pao Sauce and flour; toss to coat evenly.
Step two

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/74°C), about 3 minutes per side.
Step three

Transfer to a paper towel lined plate after frying. Serve immediately with remaining Kung Pao sauce for dipping.

Tips

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.