Thai Sticky Chicken Fingers (Printable version)
Golden crispy tenders coated in sweet spicy glaze with sesame and fresh herbs
# What You’ll Need:
→ Chicken
01 - 1.1 lb 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 (optional, for heat)
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 (optional)
# How to Make It:
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 on all sides.
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. Bake for 20-25 minutes, turning halfway, until golden brown and cooked through.
06 - 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 2-3 minutes. Remove from heat.
07 - Transfer the cooked chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat evenly.
08 - Arrange on a serving platter and garnish with sesame seeds, spring onions, and fresh cilantro.
# Expert tips:
01 -
- The contrast between impossibly crispy panko and that lacquered sweet-spicy sauce is something I dream about randomly
- They vanish faster than any appetizer Ive ever made, and people always ask for the recipe before dessert
02 -
- Overcrowding the baking sheet creates steam instead of crunch, work in batches if necessary
- Let the sauce cool slightly before tossing, too hot and it slides right off instead of clinging
03 -
- Line your baking sheet with fresh parchment after broiling, any burnt sugar residue will ruin the next batch
- Double the sauce recipe and keep it in the fridge, it transforms plain chicken wings into something spectacular