Thai Sticky Chicken Fingers (Printable version)
Golden crispy chicken fingers with a sticky sweet and spicy Thai glaze, topped with fresh cilantro and sesame seeds.
# Ingredient list:
→ Chicken
01 - 1.3 lbs chicken tenders or breast strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon 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 tablespoon sweet chili sauce
09 - 3 tablespoons soy sauce
10 - 2 tablespoons honey
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon sriracha
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, grated
15 - Juice of 1 lime
→ Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon 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 evenly with salt and black pepper.
03 - Set up 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 into egg, then coat thoroughly with panko mixture. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway through, until golden brown and cooked through.
06 - While chicken bakes, 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 - Transfer hot baked chicken fingers to a bowl. Pour sticky Thai sauce over chicken and toss until evenly coated.
08 - Arrange coated chicken on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The sauce hits every flavor note sweet from honey, heat from sriracha, and tang from lime
- That coconut in the browning creates the most incredible crunch Ive ever found
02 -
- Patting the chicken completely dry before breading is the difference between sauce that clings and sauce that slides right off
- Let the sauce cool for just a minute before tossing or it will make your crispy coating soggy
03 -
- Leftover sauce keeps in the refrigerator for up to two weeks and tastes even better as the flavors meld
- Use one hand for wet ingredients and one for dry to keep the breading process mess free