Thai Sticky Chicken Fingers (Printable Version)

Crispy chicken strips with sweet spicy Thai glaze, perfect for sharing.

# What You'll 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
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 Make It:

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 evenly.
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 on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil.
06 - Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
07 - 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.
08 - Transfer cooked chicken to a large bowl. Pour warm sauce over chicken and toss gently to coat evenly.
09 - Arrange on a serving platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Expert Tips:

01 -
  • The sauce hits every note at once sweet tangy spicy and somehow comforting
  • These disappear faster than any appetizer I have ever made
  • You get restaurant level crunch without deep frying anything
02 -
  • Do not overcrowd the baking sheet or the chicken will steam instead of crisp
  • The sauce thickens quickly as it cools so toss the chicken right away
  • Leftovers reheat surprisingly well in a 180°C (350°F) oven for 10 minutes
03 -
  • Let the coated chicken sit for 10 minutes before baking this helps the coating adhere better
  • Position your oven rack in the upper third for the crispiest results

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