Thai Sticky Chicken Fingers (Printable)
Golden crispy chicken tenders with tangy sweet Thai glaze
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken tenders or breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Coating
04 - 3/4 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1.5 cups panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
→ Sticky Thai Sauce
09 - 1/2 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sriracha
15 - 1 clove garlic, minced
16 - 1 teaspoon grated fresh ginger
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - 2 spring onions, finely sliced
19 - Fresh cilantro leaves
# How to Make It:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper or lightly grease it.
02 - Season the chicken strips with salt and pepper evenly.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and smoked paprika.
04 - Dredge each chicken strip in flour, dip in egg, then coat thoroughly with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil to promote even browning.
06 - Bake for 20–25 minutes, turning halfway through cooking, until golden brown and cooked through.
07 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring constantly, until slightly thickened (2–3 minutes). Remove from heat.
08 - Transfer cooked chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat evenly.
09 - Arrange on a serving platter and garnish with toasted sesame seeds, sliced spring onions, and fresh cilantro.
# Expert Advice:
01 -
- The sauce achieves that perfect restaurant-quality sticky consistency that coats every single crumb
- They disappear faster than any appetizer I've ever served, even with picky eaters
02 -
- The sauce continues thickening off heat, so remove it when it still looks slightly thinner than you want
- Don't overcrowd the baking tray or the chicken will steam instead of getting crispy
03 -
- Use one hand for dry coating and one for wet to avoid the dreaded breading-clump fingers
- Place a wire rack under your baking tray to catch any crumbs that fall off during tossing