Thai Sticky Chicken Fingers (Printable)
Crispy glazed chicken strips coated in a sweet, savory Thai chili sauce with a satisfying crunch.
# What you'll need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken tenders or chicken breast cut into strips
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tbsp fish sauce
05 - 1 clove garlic, finely minced
06 - 1 tsp freshly grated ginger
→ Coating
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup panko breadcrumbs
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
→ Thai Sticky Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp sriracha (optional, for heat)
17 - 1/2 tsp sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp chopped fresh cilantro
20 - Lime wedges
# How to make it:
01 - In a bowl, whisk together the soy sauce, lime juice, fish sauce, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and black pepper.
03 - Preheat the oven to 400°F and line a baking sheet with parchment paper. Alternatively, heat about 1/4 inch of oil in a large skillet over medium-high heat for shallow frying.
04 - Remove chicken strips from the marinade, allowing excess to drip off. Dredge each piece in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the seasoned panko breadcrumbs, coating all sides thoroughly.
05 - Arrange the breaded chicken on the prepared baking sheet and bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F. If pan-frying, cook for 3 to 4 minutes per side until golden and crispy.
06 - While the chicken cooks, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Heat over medium, stirring frequently, until the mixture is warmed through and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl. Pour the warm Thai sticky sauce over the top and toss gently until each piece is evenly coated.
08 - Arrange the glazed chicken fingers on a serving platter. Sprinkle with sesame seeds and chopped fresh cilantro. Serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The sauce clings to every crevice of that crispy coating like it was born to be there, and honestly it was.
- These disappear so fast at gatherings that you will seriously consider doubling the batch before you even sit down.
02 -
- Press the panko on firmly because a lazy coating job means the breading slides off the moment the sauce hits it, which is heartbreaking after all that work.
- Let the sauce thicken in the pan before pouring it over because a thin sauce will make the crust soggy within minutes, and crispiness is the whole point.
03 -
- Double coating by going through the egg and panko twice creates an extra thick crust that holds up beautifully against the wet sauce.
- Warming the sauce just before tossing is the key to even coating because cold sauce clumps and hot sauce flows.