Begin by heating the canola oil in a skillet until it's about 1.5 inches deep. In two shallow bowls, set aside the beaten eggs and mix the panko breadcrumbs with red pepper flakes.

Take each chicken tenderloins and dip them in the eggs, allowing any excess to drip off. Then, thoroughly coat each tender in the panko mixture.

Carefully add the coated tenders to the hot oil, frying for about 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes.

Transfer the fried tenders onto paper towels to drain excess oil.

In a small pot over medium heat, combine the minced garlic, brown sugar, soy sauce, sriracha, peanut butter, and grated ginger. Bring to a gentle boil.

In a bowl, whisk together the cornstarch and water until smooth, then stir this into the sauce and let it simmer until desired thickness.

Once the tenders are fried, dip each into the spicy sauce until well coated. Serve immediately, garnished with chopped cilantro.