Thai Sticky Chicken Fingers (Printable version)

Golden crispy chicken strips glazed with sweet spicy Thai sauce.

# Ingredient List:

→ 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
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 on both sides.
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 thoroughly with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil. Bake for 20-25 minutes, turning halfway, until golden brown and cooked through.
06 - Combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a small saucepan. Simmer over medium heat for 2-3 minutes, stirring until slightly thickened. Remove from heat.
07 - Transfer cooked chicken to a large bowl. Pour warm sauce over chicken and toss gently to coat. Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Expert Suggestions:

01 -
  • The oven method gives you impossibly crispy chicken without the mess and guilt of deep frying
  • That Thai sauce hits every note sweet, tangy, just enough heat to keep things interesting
  • They reheat surprisingly well, making them perfect for meal prep or make-ahead parties
02 -
  • Don't skip turning the chicken halfway through the bottom breading stays soggy if you don't
  • The sauce thickens quickly once it cools, so toss immediately while it's still fluid and glossy
  • If you're making these ahead, underbake by 2 minutes and finish in the oven right before serving
03 -
  • Set up your coating station left to right: flour, egg, panko and keep one hand dry for flour and one hand wet for eggs
  • Let the coated chicken sit for 10 minutes before baking this helps the breading set and prevents it from falling off
  • Double the sauce and keep some separate for anyone who wants extra drizzle at the table

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