Thai Sticky Chicken Fingers (Print View)
Crispy breaded chicken tossed in a sweet and spicy Thai glaze with cilantro and sesame seeds.
# What You 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 Make It:
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 both sides 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 in egg, then coat thoroughly with panko mixture. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway, until golden and cooked through.
06 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and lime juice in a small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring until slightly thickened.
07 - Toss hot baked chicken fingers in the sticky Thai sauce until well coated. Arrange on a platter, sprinkle with cilantro and sesame seeds, and serve with lime wedges.
# Expert Tips:
01 -
- The coconut in the breading creates this incredible crunch that people never expect and cant stop talking about
- That sticky sauce hits every single flavor note at once sweet, tangy, spicy, and deeply savory
02 -
- Set up your breading station with bowls in the exact order listed or you will create the most chaotic mess on your counter
- Let the sauce cool for just 60 seconds after simmering before tossing or it might soften your crispy coating too much
03 -
- Pat your chicken completely dry before breading or the coating will slide right off during baking
- Let the breaded chicken sit for 10 minutes before baking to help the coating set better