Thai Sticky Chicken Fingers (Print Version)
Crispy chicken strips with sticky sweet-spicy Thai glaze, sesame garnish
# What You'll Need:
→ Chicken
01 - 1.1 lbs 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
# Steps:
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 evenly.
03 - Set up 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 to promote crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through, until golden brown and cooked through.
07 - In a small saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Bring to a simmer over medium heat, stirring until slightly thickened for 2 to 3 minutes. Remove from heat.
08 - Transfer cooked chicken to a large bowl. Pour warm sauce over the chicken and toss gently to coat evenly.
09 - Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.
# Expert Tips:
01 -
- The panko coating stays impossibly crispy even after being tossed in that glossy sweet and spicy sauce
- Everything comes together in under an hour but tastes like something from a restaurant kitchen
02 -
- The sauce needs to be warm when you toss it with the chicken or it will not coat evenly and will slide right off
- Letting the chicken rest on the tray for just 2 minutes after baking helps the coating set before saucing
03 -
- Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated in batter
- If the panko is not browning enough, broil for just 1 to 2 minutes at the very end, but watch closely like a hawk