Thai Sticky Chicken Fingers (Printable)
Crispy breaded chicken strips tossed in a sweet, spicy Thai-style sauce with cilantro and sesame seeds.
# What You'll Need:
→ Chicken
01 - 1.3 lbs chicken tenders or breast strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Breading
04 - 3/4 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup unsweetened shredded coconut
→ Sticky Thai Sauce
08 - 1/3 cup plus 1 tbsp sweet chili sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp honey
11 - 2 tbsp rice vinegar
12 - 1 tbsp sriracha
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp chopped fresh cilantro
17 - 1 tbsp toasted sesame seeds
18 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil it.
02 - Pat the chicken strips dry with paper towels. Season both sides with salt and pepper.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
04 - Dredge each chicken strip in flour, shaking off excess. Dip in egg, then coat thoroughly with the panko mixture. Place on the prepared baking sheet.
05 - Spray or brush the coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway through, until golden brown and cooked through.
06 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and lime juice in a small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring constantly until slightly thickened.
07 - Toss the hot baked chicken fingers in the sticky Thai sauce until well coated. Arrange on a platter, sprinkle with cilantro and sesame seeds, and serve with lime wedges.
# Expert Hints:
01 -
- The sauce strikes that perfect balance where sweet meets heat and everything gets sticky and wonderful
- They disappear faster than you can say should I double this recipe
02 -
- The sauce thickens quickly so keep an eye on it or you will end up with candy coating instead of glaze
- Let the chicken cool for just two minutes after tossing or the sauce will slide right off
03 -
- Use one hand for wet coating and one for dry to keep your fingers from becoming a breaded mess
- Space chicken pieces at least an inch apart on the baking sheet so they crisp instead of steam