These air fryer Malaysian red curry chicken tenders are a sweet, spicy, crispy treat perfect for game day.
Spicy, flavorful Malaysian red curry chicken tenders you can make right in your air fryer!
I’ve been a big fan of Grumpy Ginger from the moment Sue Ann reached out to me about selling her handcrafted curry pastes in the shop I used to run. The flavor of her Malaysian red curry is unmatched. Both the spicy and the mild versions have such a strong, aromatic flavor perfect for curries and soups and blitzing into purées. One itch that I could never get out of my brain involved using them as a sauce for crispy chicken. Originally, I wanted to just make crispy Malaysian chicken wings but then I thought, “why stop there?” and I had to make chicken tenders.
Using butter, Grumpy Ginger’s Spicy Malaysian Red Curry Paste, and honey creates the most irresistible chicken tender sauce imaginable. It sticks beautifully to each chicken tender for a spicy, sweet, aromatic tender that you won’t be able to get enough of. If you are more averse to heat, they also make a Mild Malaysian Red Curry Paste that would taste just as delicious!
If you don’t have Grumpy Ginger’s curry pastes, you can use a store-bought Thai curry paste but the flavors won’t be exactly the same. Use red or yellow curry paste for a mild heat or amp it up with a green curry paste if you want a fiery chicken tender.
This recipe is part of my air fryer chicken tender series, so many of the steps are the same with subtle adjustments to the flavor profile and sauce recipes!
What you need
- Chicken tenderloins: You can cut chicken breasts into thin strips if you don’t have chicken tenderloins.
- Seasonings: You’ll season the chicken with salt, pepper, paprika, and garlic powder.
- Panko: I love Korean breadcrumbs, which I buy at H-Mart. They are very similar to Japanese-style panko. They’re light, airy, and crispy when pan-fried or air-fried. I recommend panko for this recipe instead of traditional breadcrumbs!
- Dredging: In addition to panko, you’ll dredge the chicken in flour with salt and pepper. You’ll also whisk two eggs to act as a binder for the dry ingredients.
- Sauce: The sauce is made with butter, honey, and Grumpy Ginger’s Spicy Malaysian Red Curry Paste.
- For serving: I finish the chicken tenders with a minced scallion but you could also do freshly minced cilantro.
How to make it
- Step 1: Start by preparing your dredging station. Season the chicken with salt and pepper. Set out three bowls. Add flour and a pinch of salt to the first bowl. Add the eggs to the second bowl and whisk until smooth. Add the panko to the third bowl with a pinch of salt and pepper.
- Step 2: Dredge the chicken. Dip each tender in the flour, then the egg mixture, and then the panko. Arrange them on an even layer of a lightly greased baking rack.
- Step 3: Air fry the chicken at 400ºF for 5 to 7 minutes per side. I recommend spraying the tops of the tenders very lightly with avocado oil to ensure they get nice and brown on top.
- Step 4: Arrange the chicken tenders on a second baking rack as you continue air frying the remaining tenders.
- Step 5: Melt the butter in the microwave. Add the honey and curry paste. Whisk until smooth. Pour the Malaysian red curry sauce into a large bowl.
- Step 6: Once all the tenders are air fried, transfer them to a bowl of your prepared sauce. Use a rubber spatula to toss gently in the sauce.
From there, transfer the sauced Malaysian red curry chicken tenders to a serving platter and sprinkle freshly minced scallions on top. Yum!
What temperature to air fry chicken tenders
Air fryer the chicken tenders at 400ºF. Most air fryers have a max temperature of 400ºF which works perfectly for air fried chicken tenders. If your air fryer goes higher than 400ºF, you can air fry them at 425ºF for a slightly shorter cooking time.
How long to air fry chicken tenders
If you cook them at 400ºF, it will take about 5 to 7 minutes per side, or 10 to 15 minutes total.
How to reheat air-fried chicken tenders
If you guessed “air fry them!” you guessed correctly! Because the chicken tenders are saucy, I line the basket with parchment paper and cook them in the air fryer at 400ºF for 8 to 10 minutes. These chicken tenders are even better the next day since the sauce absorbs into the tender. Yum!
Air Fryer Malaysian Red Curry Chicken Tenders
Ingredients
- 1¼ pounds chicken tenderloins
- 1 teaspoon kosher salt (plus more)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper (plus more)
- ½ cup flour
- 2 eggs
- 2 cups panko
- Avocado oil spray (optional)
- 2 scallions (minced)
Malaysian red curry sauce:
- ¼ cup unsalted butter
- 2 tablespoons honey (add more for a sweeter chicken tender)
- 1 heaping tablespoon Grumpy Ginger Spicy Malaysian Red Curry Paste (see Note 1)
- Kosher salt (to taste)
Instructions
Prepare the chicken:
- Pat the chicken tenderloins dry and season them with 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
- Set up your dredging station:
- Set out three shallow dishes. To the first dish, add flour and a pinch of kosher salt. To the second dish, add 2 eggs and whisk until smooth. Add panko with a pinch of salt and pepper to the third dish.
Dredge the chicken:
- Dip a chicken tenderloin into the flour and shake off the excess. Next, dip it into the eggs and shake off the excess. Finish dredging the chicken by rolling it gently in the panko; gently press it into the tender to ensure it adheres. Transfer to a lightly greased baking rack. Continue until all tenders are dredged.
Air fry the chicken tenders:
- Spray the air fryer basket lightly with oil. Spray the tops of the chicken tenders lightly with oil. Preheat the air fryer to 400ºF.
- Place the tenders in the basket and air fry in batches for 5 to 7 minutes. Flip and air fry for 5 to 7 minutes until golden brown and crisp. Once the tenders reach 165ºF, transfer them to a second baking rack. The tenders will air fry for about 10 to 14 minutes total. Continue air frying until all the chicken is cooked.
Prepare the sauce:
- Place the butter in a glass measuring cup and transfer to the microwave for 1 minute until completely melted. Add 2 tablespoons honey and 1 tablespoon Grumpy Ginger Spicy Malaysian Red Curry Paste. Whisk until smooth. The sauce should be a drizzling consistency. If it’s very thick, add a splash of water to thin it out. Set aside.
Sauce the tenders:
- Once all the chicken tenders are air-fried, pour the warm sauce into a large bowl.
- Add the chicken tenders to the bowl in batches and toss gently to coat in the sauce.
To serve:
- Transfer the sauced tenders to a serving platter and sprinkle with the minced scallions. Enjoy!
