Thai Sticky Chicken Fingers (Printable)
Golden crispy chicken tossed in sweet spicy Thai sauce with fresh cilantro and sesame seeds.
# What You Need:
→ Chicken
01 - 1.3 lbs chicken tenders or breast strips
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
→ Breading
04 - 0.75 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 0.5 cup unsweetened shredded coconut
→ Sticky Thai Sauce
08 - 5 tbsp sweet chili sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp honey
11 - 2 tbsp rice vinegar
12 - 1 tbsp sriracha
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
# 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 on both sides.
03 - Prepare 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 in egg mixture, then press firmly into panko mixture to coat evenly. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20-25 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 3-4 minutes, stirring constantly until slightly thickened.
07 - Transfer hot baked chicken fingers to a large bowl. Pour sticky Thai sauce over and toss gently until evenly coated.
08 - Arrange coated chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The sauce hits every flavor note sweet heat tang and umami all in one bite
- Baked not fried but still gets impossibly crispy thanks to the panko coconut coating
- Ready in under an hour but tastes like something youd get from your favorite Thai spot
02 -
- The sauce thickens quickly as it cools so toss the chicken immediately while both are hot
- Dont skip drying the chicken first moisture is the enemy of crispy breading
- Letting breaded chicken sit for 10 minutes before baking helps the coating adhere better
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
- Line your baking sheet with fresh parchment halfway through if the bottoms get too dark