Thai Sticky Chicken Fingers (Print Version)
Golden crispy chicken strips tossed in tangy sweet chili sauce with hints of ginger, garlic, and lime.
# 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 (optional for extra crunch)
→ 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 (adjust to heat preference)
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
# How-To Steps:
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 pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut if using.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg, then press firmly into panko mixture to coat completely. 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 to internal temperature of 165°F.
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 large bowl. Pour sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange coated chicken fingers on a serving platter. Sprinkle generously with cilantro and sesame seeds. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The sauce hits that perfect balance of sweet heat that keeps you reaching for just one more
- They reheat surprisingly well for leftovers, though they rarely last that long
02 -
- Dont skip the step of patting the chicken dry, or your breading will slide right off during baking
- The sauce thickens quickly as it cools, so toss the chicken immediately while everythings still hot
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
- If the sauce seems too thick after cooling, add a teaspoon of warm water to loosen it back up