Thai Sticky Chicken Fingers (Print version)

Crispy panko chicken strips coated in a sweet and tangy Thai-inspired sticky glaze, perfect as an appetizer or main.

# What goes in:

→ 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

# Cooking 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 until evenly coated. 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 the oven to 400°F and line a baking sheet with parchment paper, or heat oil in a 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 into the beaten egg, then press firmly into the panko mixture, coating all sides evenly.
05 - Arrange breaded chicken on the prepared baking sheet and bake for 18–22 minutes, flipping halfway through, until golden and cooked through. Alternatively, shallow fry for 3–4 minutes per side until golden.
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 3–5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl. Pour 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 alongside lime wedges.

# Tips from flavorandfeast:

01 -
  • The sauce strikes this perfect balance between sweet heat and tangy depth that makes you want to lick your fingers
  • They come out crispy every time, whether you bake or fry them
  • The marinade tenderizes the chicken so its juicy inside that crunchy coating
02 -
  • Dont skip the marinating time, even if youre rushing. Those 15 minutes make the difference between chicken thats flavored on the surface and chicken thats tender throughout
  • The sauce thickens quickly once it starts bubbling, so stand right there and stir. Burnt honey sugar is nearly impossible to clean out of a saucepan
03 -
  • Double-coating the chicken creates extra crunch. Dip in flour, egg, panko, then egg again, and a final coat of panko
  • The sauce keeps for weeks in the refrigerator. Make a double batch and you are halfway to an instant dinner next time

Return