Thai Sticky Chicken Fingers (Print)
Golden crispy chicken tenders tossed in sweet chili Thai glaze with sesame and fresh herbs.
# Ingredient list:
→ 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, 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 (optional, for heat)
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 (optional)
# 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 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, shaking off excess. 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 to promote crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through cooking, until golden brown and cooked through.
07 - 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, until slightly thickened, about 2 to 3 minutes.
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 garnish with toasted sesame seeds, sliced spring onions, and fresh cilantro leaves.
# Expert Tips:
01 -
- The sauce is literally perfect, hitting sweet, salty, and spicy notes that make people go quiet after the first bite
- They somehow stay crispy even after being tossed in that gorgeous sticky glaze
- Everything comes together in under an hour but tastes like you spent all afternoon on them
02 -
- Set up your coating bowls in order and use one hand for wet ingredients and one for dry to keep the process tidy
- The sauce thickens quickly as it cools so toss the chicken immediately while its still warm and fluid
03 -
- Pat the chicken completely dry before starting the coating process or the flour will clump up instead of creating a smooth layer
- Let the coated chicken sit on the baking sheet for about 10 minutes before baking to help the coating set better