Thai Sticky Chicken Fingers (Printable)
Crispy chicken baked golden then tossed in tangy sweet-spicy Thai glaze with 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 (optional for extra crunch)
→ 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 (adjust to heat preference)
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
# Directions:
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 (if using).
04 - Dredge each chicken strip in flour, shaking off excess. Dip in egg, then coat thoroughly with the panko mixture. Place on the prepared baking sheet in a single layer.
05 - Spray or brush the coated chicken lightly with oil. Bake for 20-25 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 3-4 minutes, stirring constantly until slightly thickened.
07 - Remove chicken from oven. Transfer hot baked chicken fingers to a bowl and toss in the sticky Thai sauce until well coated.
08 - Arrange coated chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The sauce achieves that perfect restaurant-quality sticky glaze that coats every crumb
- You get restaurant results without deep frying or complicated techniques
02 -
- Don't skip drying the chicken thoroughly, or your breading will slide right off during baking
- The sauce thickens quickly as it cools, so toss the chicken immediately while everything's hot
03 -
- Let your breaded chicken rest for 10 minutes before baking to help the coating set
- If the sauce gets too thick, add a teaspoon of warm water to loosen it back up