Thai Sticky Chicken Fingers (Printer-friendly)
Golden crispy chicken fingers with a sweet and spicy Thai glaze, topped with fresh cilantro and sesame seeds.
# What You’ll 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 Guide:
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 evenly with salt and pepper on all sides.
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 the panko-coconut mixture. Place on the prepared baking sheet.
05 - Spray or brush the coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway through, until golden brown and cooked through to an internal temperature of 165°F.
06 - While chicken bakes, 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 constantly until slightly thickened.
07 - Toss the 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 Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- That coconut panko crunch creates the most incredible texture contrast
- Easily adjustable heat means everyone at the table leaves happy
02 -
- Don't skip drying the chicken first or the breading will slide right off in the oven
- The sauce thickens fast once it hits the hot chicken, so toss quickly and serve immediately
03 -
- Line your baking sheet with fresh parchment halfway through if you're making big batches
- Leftovers reheat surprisingly well in a 350°F oven for 10 minutes