Thai Sticky Chicken Fingers (Print Version)

Crispy chicken strips with sweet spicy Thai glaze, perfect for sharing

# 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
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 (optional, for heat)
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 (optional)

# How to Cook:

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.
03 - Prepare 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 with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil.
06 - Bake for 20 to 25 minutes, turning halfway, until golden and cooked through.
07 - Meanwhile, prepare the sticky Thai sauce: In a small saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Bring to a simmer over medium heat, stirring until slightly thickened (2 to 3 minutes). Remove from heat.
08 - When the chicken is done, transfer to a large bowl. Pour the warm sauce over the chicken and toss gently to coat.
09 - Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Expert Advice:

01 -
  • The sauce achieves that perfect balance between sweet and heat that keeps you reaching for just one more
  • Baking instead of frying means less mess and guilt while still delivering restaurant quality crunch
02 -
  • The sauce thickens quickly once it cools, so toss the chicken immediately while it is still warm
  • A quick 2 minute broil at the end brings back the crunch if the sauce makes things soggy
03 -
  • Use one hand for wet ingredients and one for dry to keep the breading process from becoming a sticky mess
  • If the sauce seems too thick after cooling, add a teaspoon of warm water to loosen it back up

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