Thai Sticky Chicken Fingers (Printable)
Crispy panko-crusted chicken strips tossed in a sweet, tangy Thai chili sauce. Ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts, cut into strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 2 cups panko breadcrumbs
→ Sauce
08 - 1/3 cup sweet chili sauce
09 - 2 tbsp soy sauce
10 - 2 tbsp honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp sriracha (optional, for extra heat)
13 - 1 tsp sesame oil
14 - 1 garlic clove, minced
→ Garnish
15 - 2 tbsp chopped fresh cilantro
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges (optional)
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease it.
02 - Season chicken strips evenly with salt and black pepper on all sides.
03 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs and water, and one with panko breadcrumbs.
04 - Dredge each chicken strip lightly in flour, shaking off excess. Dip into the egg mixture, then press firmly into panko breadcrumbs to coat evenly. Arrange on the prepared baking sheet.
05 - Bake for 18 to 20 minutes, turning once halfway through, until golden brown and cooked through to an internal temperature of 165°F.
06 - While the chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, and minced garlic in a saucepan over medium heat. Whisk continuously until the mixture begins to bubble, then remove from heat.
07 - Transfer baked chicken strips to a large bowl. Pour the warm sauce over the chicken and gently toss until evenly coated.
08 - Arrange the sauced chicken strips on a serving platter. Garnish with chopped fresh cilantro, toasted sesame seeds, and lime wedges.
# Expert Tips:
01 -
- The sauce clings to every crunchy crevice of the chicken and tastes like something from a street food stall you stumbled into on vacation.
- They bake instead of fry so you get all the crunch without the mess and your kitchen does not smell like a drive through.
02 -
- Do not skip flipping the chicken halfway through baking or the bottom will go soggy while the top dries out.
- Let the sauce sit too long after heating and it will thicken into something closer to caramel, so toss the chicken while it is still warm and pourable.
03 -
- Toast the sesame seeds in a dry pan for about 90 seconds until they start to pop and smell nutty because raw seeds taste like nothing and toasted ones taste like a secret ingredient.
- Press the panko firmly onto each strip instead of just sprinkling it and you will get a crust that actually stays attached through the tossing step.