Thai Sticky Chicken Fingers (Print View)

Crispy chicken fingers in a sweet spicy Thai glaze with coconut crunch

# Ingredient List:

→ 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 - 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 - 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 press into panko mixture to coat evenly. Place on 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 (internal temperature 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 sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange sauced chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The coconut in the breading creates this incredible shatteringly crisp exterior that people never expect
  • The sauce hits every note at once sweet, spicy, tangy and comes together in minutes
  • They disappear faster than you can plate them, so you might want to make extra
02 -
  • Dry chicken is the key to crispy breading, so don't rush the paper towel step
  • Let the sauce cool slightly before tossing or it can make the breading soggy
  • These are best served immediately, but you can reheat leftovers in a hot oven to restore crunch
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • Let the baked chicken rest for 2 minutes before tossing in sauce so it holds its crunch better

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