Place chicken tenders into a large bowl and pour in ¼ cup Dynasty Kung Pao Sauce and the flour; toss to coat evenly.
Dip tenders in the egg and then coat each with bread crumbs. Place in the refrigerator while you bring your oil up to temp.
Heat oil in a large, deep skillet over medium heat to 350°F.
Fry chicken in batches until crispy and no longer pink (165°F), about 3 minutes per side. Transfer to a paper towel lined plate after frying to drain excess oil.
Garnish with green onion and serve immediately with remaining Dynasty Kung Pao Sauce for dipping.
