Thai Sticky Chicken Fingers (Printable)

Golden crispy chicken strips coated in a tangy sweet chili glaze with garlic, ginger, and lime.

# 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)

→ Sticky Thai Sauce

08 - 1/3 cup sweet chili sauce
09 - 1 tbsp sweet chili sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp honey
12 - 2 tbsp rice vinegar
13 - 1 tbsp sriracha
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - Juice of 1 lime

→ Garnish

17 - 2 tbsp chopped fresh cilantro
18 - 1 tbsp toasted sesame seeds
19 - 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 evenly with salt and pepper.
03 - Set up 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.
05 - Spray or brush the coated chicken lightly with oil. Bake for 20-25 minutes, turning once halfway, until golden brown and cooked through.
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 - Transfer hot baked chicken fingers to a large bowl. Pour the sticky Thai sauce over and toss gently until evenly coated.
08 - Arrange on a serving platter, sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.

# Expert Hints:

01 -
  • The sauce strikes this perfect balance between sweet heat and tangy brightness that keeps everyone coming back for seconds
  • Baking instead of frying means you get that shatteringly crisp crust without the mess and guilt of deep frying
  • These come together in under an hour but taste like something from a restaurant kitchen
02 -
  • The sauce thickens fast once it hits the heat, so do not walk away from the stove
  • Let the chicken rest for 2 minutes after baking before tossing in sauce, or the coating might slide off
03 -
  • Double the sauce recipe and keep the extra in the fridge for up to 2 weeks, it is incredible on everything from salmon to roasted cauliflower
  • Let the breaded chicken sit for 10 minutes before baking to help the coating adhere better during cooking

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