Thai Sticky Chicken Fingers (Print Version)
Golden crispy chicken strips with sweet spicy Thai glaze
# 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, beaten
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
# How-To 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 black pepper.
03 - Set up 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 coated strips on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil. Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
06 - While chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring constantly, for 2-3 minutes until slightly thickened.
07 - Transfer cooked chicken to a large bowl. Pour warm sauce over the chicken and toss gently to coat evenly.
08 - Arrange chicken fingers on a platter. Sprinkle with toasted sesame seeds, spring onions, and fresh cilantro leaves.
# Expert Tips:
01 -
- The sauce hits that perfect balance where sweet meets heat and you cannot stop dipping
- They disappear faster than you can plate them, so make double
02 -
- The sauce thickens fast once it hits that simmer stage, so do not walk away from the stove
- Let the chicken cool for about two minutes after saucing or the coating will get soggy too quickly
03 -
- Press the panko onto the chicken firmly rather than just sprinkling it on
- Room temperature chicken coats more evenly than cold straight from the fridge