Thai Sticky Chicken Fingers (Printable)
Crispy breaded chicken strips glazed with sweet spicy Thai sauce, topped with sesame seeds and fresh herbs.
# What You Need:
→ Chicken
01 - 1.1 lbs 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
# 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 all sides.
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 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 to 25 minutes, turning halfway, until golden and cooked through.
06 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring until slightly thickened, about 2 to 3 minutes. Remove from heat.
07 - Transfer cooked chicken to a large bowl. Pour the warm sauce over the chicken and toss gently until evenly coated.
08 - Arrange chicken fingers on a platter and garnish with sesame seeds, spring onions, and fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- The panko creates this shatteringly crisp exterior that stays crunchy even after the sauce hits it
- That sweet-spicy-gingery sauce hits every craving zone simultaneously
02 -
- Dont crowd the baking tray or the chicken will steam instead of getting crispy
- Let the sauce cool slightly before tossing or it might make the coating soggy
03 -
- For extra crispiness, broil the sauced chicken for 2 minutes after coating
- Use tongs when tossing in sauce to keep the coating intact