Thai Sticky Chicken Fingers (Printable)
Crispy panko-crusted chicken tenders coated in a sweet and savory Thai-style sticky glaze with bold, tangy flavors.
# What You’ll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken tenders or chicken breast cut into strips
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tbsp fish sauce
05 - 1 clove garlic, finely minced
06 - 1 tsp freshly grated ginger
→ Coating
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup panko breadcrumbs
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
→ Thai Sticky Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp sriracha (optional, for heat)
17 - 1/2 tsp sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp chopped fresh cilantro
20 - Lime wedges
# How-to Steps:
01 - In a mixing bowl, whisk together the soy sauce, lime juice, fish sauce, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper.
03 - Preheat oven to 400°F and line a baking sheet with parchment paper. Alternatively, heat 1/4 inch of oil in a large skillet over medium-high heat for shallow frying.
04 - Remove chicken from the marinade, letting excess drip off. Dredge each strip in flour, dip into beaten egg, then press firmly into the seasoned panko breadcrumbs to coat completely.
05 - Arrange coated strips on the prepared baking sheet and bake for 18 to 22 minutes, flipping halfway through, until golden and cooked to 165°F internally. For pan-frying, cook 3 to 4 minutes per side until golden and cooked through.
06 - While the chicken cooks, combine sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Heat over medium, stirring frequently, until warmed through and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl and gently toss with the warm sticky sauce until evenly coated.
08 - Arrange the glazed chicken on a serving platter. Sprinkle with sesame seeds and fresh cilantro, and serve with lime wedges alongside.
# Expert Advice:
01 -
- The sauce is the kind of sticky, glossy perfection that makes you lick your fingers without shame, and it comes together in about three minutes.
- Double coating the chicken in panko creates a crust so crunchy it actually holds up under all that glaze.
02 -
- If you toss the chicken in the sauce too early or let it sit around, the crust will soften, so glaze them right before serving for the best texture.
- Double coating by repeating the egg and panko step creates an extra thick shell that holds up remarkably well to the sticky glaze.
03 -
- Pat the marinated chicken pieces dry with a paper towel before breading so the flour actually clings instead of sliding off in wet patches.
- Warm the sauce just before the chicken finishes cooking so everything comes together at the same moment, which preserves that perfect contrast of crunch and sticky glaze.