Thai Sticky Chicken Fingers (Printable)
Golden chicken tenders in sweet spicy Thai glaze
# What You'll 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil the surface.
02 - Pat chicken strips dry with paper towels. Season evenly with salt and black pepper on all sides.
03 - Prepare three shallow bowls: place flour in the first, beat eggs in the second, and mix panko breadcrumbs with shredded coconut in the third.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into beaten eggs, then press firmly into panko-coconut mixture to coat thoroughly. Place on prepared baking sheet.
05 - Lightly spray or brush coated chicken with oil. Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through to internal temperature of 165°F.
06 - While chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, minced garlic, grated ginger, and lime juice in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring constantly until sauce thickens slightly.
07 - Transfer hot baked chicken to a bowl. Pour sticky Thai sauce over chicken and toss until evenly coated. Arrange on platter, sprinkle with cilantro and sesame seeds, and serve with lime wedges on the side.
# Expert Advice:
01 -
- The coconut in the breading creates this incredible shatter crisp that keeps everyone guessing what makes it so different
- That sauce balances heat and honey so perfectly youll want to drizzle it on everything from rice to roasted vegetables
02 -
- The sauce thickens quickly once it starts bubbling, so stir constantly and remove from heat as soon as it coats the back of a spoon
- Let the chicken rest about 2 minutes after baking before tossing in sauce, or the coating will get soggy faster
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming completely breaded themselves
- Let the coated chicken sit on the baking sheet for about 10 minutes before baking, this helps the coating set and stick better