Thai Sticky Chicken Fingers (Printable)

Crispy breaded chicken with sweet spicy Thai glaze

# What You’ll Need:

→ Chicken

01 - 1.3 lbs chicken tenders or breast strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Breading

04 - 3/4 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup unsweetened shredded coconut

→ Sticky Thai Sauce

08 - 1/3 cup plus 1 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

# How-to 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.
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 into egg mixture, then press into panko mixture to coat thoroughly. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway through, until golden brown and cooked through.
06 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and lime juice in small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring constantly until slightly thickened.
07 - Transfer hot baked chicken fingers to large bowl. Pour sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange chicken on serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The sauce balances sweet heat and tang so perfectly you will want to put it on everything
  • They come out impossibly crispy in the oven while staying tender inside
  • Ready in under an hour but taste like you spent all day on them
02 -
  • The sauce thickens fast once it cools, so toss the chicken immediately while everything is hot
  • Space the chicken strips apart on the baking sheet or they will steam instead of crisp up
  • If the sauce seems too thick, add a splash of water while it simmers
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • Let the chicken rest on a wire rack for 2 minutes after baking before tossing in sauce

Go back