Thai Sticky Chicken Fingers (Print version)
Crispy baked chicken strips glazed in a sweet, tangy Thai chili sauce with a kick of sriracha.
# What goes in:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts, cut into strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 2 cups panko breadcrumbs
→ Sauce
08 - 1/3 cup sweet chili sauce
09 - 2 tbsp soy sauce
10 - 2 tbsp honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp sriracha (optional, for extra heat)
13 - 1 tsp sesame oil
14 - 1 garlic clove, minced
→ Garnish
15 - 2 tbsp chopped fresh cilantro
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges (optional)
# Cooking steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease it.
02 - Season chicken strips evenly with salt and black pepper on all sides.
03 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs and water combined, and one with panko breadcrumbs.
04 - Dredge each chicken strip lightly in flour, dip into the egg mixture ensuring full coverage, then press firmly into panko breadcrumbs. Lay coated strips on the prepared baking sheet.
05 - Bake for 18 to 20 minutes, flipping once halfway through, until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F.
06 - While the chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, and minced garlic in a saucepan over medium heat. Whisk continuously until the mixture begins to bubble, then remove from heat.
07 - Transfer baked chicken strips to a large bowl. Pour the warm sauce over the chicken and gently toss until every piece is evenly coated.
08 - Arrange the sauced chicken fingers on a serving platter. Sprinkle with chopped fresh cilantro and toasted sesame seeds. Serve with lime wedges on the side.
# Tips from flavorandfeast:
01 -
- That sticky Thai sauce is the kind of thing you will want to lick off your fingers and then make again the next week.
- Baking instead of frying means you get all the crunch without standing over splattering oil.
02 -
- Do not skip the parchment paper because that sticky sauce will fuse directly to the pan and you will be scrubbing for an hour.
- Toss the chicken with sauce right after it comes out of the oven so the breading absorbs the glaze without softening too much.
03 -
- Press the panko firmly onto each strip rather than just sprinkling it, because a loose coating falls off during the sauce toss.
- Warm the sauce gently and never boil it hard, or the honey will burn and turn bitter.