Thai Sticky Chicken Fingers (Printable)
Crispy chicken tenders 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
# Directions:
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 both sides.
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, shaking off excess. Dip in egg, then coat thoroughly with panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil to promote even browning.
06 - Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through with an internal temperature of 165°F.
07 - In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Simmer for 2-3 minutes, stirring constantly until slightly thickened. Remove from heat.
08 - Transfer cooked chicken to a large bowl. Pour warm sauce over chicken and toss gently until evenly coated.
09 - Arrange on a serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and fresh cilantro leaves.
# Expert Tips:
01 -
- The sauce hits that perfect sweet spot between sticky caramelized goodness and just enough heat to keep everyone reaching for more
- They reheat surprisingly well for leftovers, though Ive never actually had any left to test this theory properly
02 -
- Let the sauce cool for just a minute before tossing or it will slide right off the chicken instead of sticking
- A quick 2 minute broil at the end creates restaurant style caramelization on the sauce
03 -
- Pat the chicken completely dry before starting the coating process for better adhesion
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess