Thai Sticky Chicken Fingers (Printable)
Golden crispy chicken fingers with a tangy sweet and spicy Thai glaze, topped with fresh cilantro and sesame seeds.
# 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
→ 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 evenly with salt and pepper on both sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then press into panko-coconut mixture to coat thoroughly. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20 to 25 minutes, turning once halfway through, 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 to 4 minutes, stirring constantly until slightly thickened.
07 - Transfer hot baked chicken fingers to a large bowl. Pour sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The coconut in the breading creates this incredible crunch that makes people ask what your secret is
- That sauce hits every note. Sweet, spicy, tangy. I caught my friend licking the plate once.
- They reheat surprisingly well, which means you can actually have leftovers
02 -
- Space the chicken evenly on the baking sheet. Crowding creates steam and kills the crunch
- Let the sauce cool for a minute before tossing. Too hot and it slides right off
- These need to be eaten pretty quickly after saucing for maximum crispiness
03 -
- Double the sauce and keep some in the fridge for a week. It's incredible on grilled shrimp or salmon
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling. The nutty flavor is worth the extra step