Thai Sticky Chicken Fingers (Printable)
Golden crispy chicken strips tossed in sweet spicy Thai glaze with sesame and fresh herbs
# What You Need:
→ 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
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
# Directions:
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.
03 - Prepare 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 with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil.
06 - Bake for 20-25 minutes, turning halfway, until golden and cooked through.
07 - 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.
08 - When the chicken is done, transfer to a large bowl. Pour the warm sauce over the chicken and toss gently to coat.
09 - Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- That crunch when you bite through the coating into juicy chicken is absolutely worth the effort
02 -
- Let the sauce cool for 2 minutes before tossing or it can make the coating soggy instead of sticky
- Working with one hand for dry coating and one for wet keeps your fingers from becoming breaded themselves
03 -
- The two minute broil at the end creates restaurant-quality char spots that make these look professionally made
- Letting the chicken rest 5 minutes after coating but before baking helps the breading set and stay put