Thai Sticky Chicken Fingers (Printable Version)
Crispy chicken strips glazed in a sweet and tangy Thai-inspired sticky sauce, ready in 45 minutes.
# Ingredient List:
→ 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 kosher 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)
17 - 1/2 tsp sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp fresh cilantro, chopped
20 - Lime wedges
# How to Make:
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, or heat 1/4 inch of oil in a large skillet over medium-high heat for shallow frying.
04 - Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in flour, dip in beaten egg, then press firmly into the panko mixture, coating all sides thoroughly.
05 - Arrange breaded strips on the prepared baking sheet and bake for 18 to 22 minutes, flipping halfway through, until golden and cooked through. Alternatively, shallow fry for 3 to 4 minutes per side until crisp and fully cooked.
06 - While the chicken cooks, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Heat over medium, stirring constantly, until warmed through and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl, drizzle the warm sticky sauce over them, and toss gently until every piece is evenly coated.
08 - Arrange the glazed chicken on a serving platter, sprinkle with sesame seeds and chopped cilantro, and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The sticky glaze is the kind of thing you will lick off your fingers unapologetically, and it comes together in about five minutes with pantry staples.
- Baking instead of frying means you get all the crunch without standing over splattering oil, though pan frying works beautifully if that is your mood.
02 -
- Do not rush the panko pressing step because a lazy coating job means half your breading ends up in the pan instead of on the chicken.
- The sauce thickens as it cools slightly, so pull it off heat when it still looks a touch thinner than you want it.
03 -
- Let the breaded chicken rest on the sheet for five minutes before cooking so the coating sets and adheres properly instead of sliding off.
- Warm the sauce just before tossing, not earlier, because if it sits too long it hardens into a caramel that is impossible to coat evenly.