Thai Sticky Chicken Fingers (Printable)
Crispy chicken strips with sweet spicy Thai glaze, perfect for gatherings.
# Ingredient List:
→ Chicken
01 - 1.1 lb boneless, skinless chicken tenders or breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Coating
04 - 3/4 cup all-purpose flour
05 - 2 large eggs
06 - 1.5 cups panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
→ Sticky Thai Sauce
09 - 1/2 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sriracha (optional, for heat)
15 - 1 clove garlic, minced
16 - 1 teaspoon grated fresh ginger
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - 2 spring onions, finely sliced
19 - Fresh cilantro leaves (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper or lightly grease it.
02 - Season the chicken strips with salt and pepper on both sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and smoked paprika.
04 - Dredge each chicken strip in flour, dip in egg, then coat thoroughly with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil. Bake for 20-25 minutes, turning halfway, until golden brown and cooked through.
06 - In a small saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Bring to a simmer over medium heat, stirring until slightly thickened (2-3 minutes). Remove from heat.
07 - Transfer cooked chicken to a large bowl. Pour warm sauce over and toss gently to coat. Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.
# Expert Tips:
01 -
- The sauce creates this incredible glossy finish that makes everything look restaurant quality
- People actually hover around the kitchen waiting for them to come out of the oven
02 -
- I learned the hard way that overcrowding the baking tray makes the chicken steam instead of crisp up
- The sauce thickens quickly as it cools so do not wait too long to toss the chicken
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess
- Let the coated chicken sit for 10 minutes before baking if you have time, this helps the coating adhere better