Thai Sticky Chicken Fingers (Printable)
Golden crispy chicken coated in tangy sweet Thai sauce with coconut crunch
# 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 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:
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 all sides.
03 - Prepare 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 firmly into panko mixture to coat completely. Place on the prepared baking sheet.
05 - Spray or brush the coated chicken lightly with oil. Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through to an 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 them and toss gently until evenly coated. Arrange on a platter, sprinkle with cilantro and sesame seeds, and serve with lime wedges.
# Expert Advice:
01 -
- The sauce hits that perfect balance of sweet and spicy that keeps you reaching for just one more
- Baking instead of frying means way less mess without sacrificing any crunch
02 -
- Do not skip the parchment paper, as the sugar in the sauce can create a sticky mess on bare baking sheets
- The sauce thickens quickly as it cools, so toss the chicken immediately while everything is still hot
03 -
- Leftovers reheat surprisingly well in a 180°C (350°F) oven for about 10 minutes
- Double the sauce recipe if serving a crowd, because everyone will want extra for dipping