Thai Sticky Chicken Fingers (Print version)
Golden crispy chicken strips glazed with sweet spicy Thai sauce, ideal 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 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 mixture, then press into panko mixture to coat evenly. Arrange 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. Bring to a simmer over medium heat, stirring constantly for 2-3 minutes until slightly thickened. Remove from heat.
07 - Transfer cooked chicken to a large bowl. Pour warm sauce over chicken and toss gently to coat evenly. Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.
# Expert suggestions:
01 -
- The sauce hits every craveable flavor note sweet, tangy, spicy, and deeply savory all at once
- Baked instead of fried means you get that irresistible crunch without the guilt or oil splatter
02 -
- The sauce thickens quickly as it cools, so remove it from heat while it still looks slightly thinner than you want
- Don't overcrowd the baking tray or the chicken will steam instead of getting properly crispy
03 -
- If your sauce gets too thick, whisk in a teaspoon of warm water to loosen it back up
- Leftovers (if you somehow have any) reheat beautifully at 180°C for about 8 minutes