Thai Sticky Chicken Fingers (Print Version)
Crispy baked chicken tenders tossed in a sweet, spicy Thai-inspired glaze with honey, garlic, and lime.
# What You 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 plus 1 tbsp sweet chili sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp honey
11 - 2 tbsp rice vinegar
12 - 1 tbsp sriracha
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
# How To Make:
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 both sides with salt and pepper.
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 mixture, then coat thoroughly with panko mixture. Place on the prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through with 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 - Transfer hot baked chicken fingers to a large bowl. Pour the sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange chicken 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 hits every perfect note at once, sweet and fiery with a bright citrus kick
- These disappear faster than any appetizer I've ever served, people literally reach for seconds mid sentence
02 -
- The sauce thickens fast once it hits the heat, so don't walk away or you'll end up with candy
- Let the chicken cool for about 3 minutes after baking before tossing, otherwise the coating slides right off
03 -
- If your sauce gets too thick while reducing, whisk in a teaspoon of warm water
- The coconut addition is subtle, but it makes these feel special and restaurant worthy