Thai Sticky Chicken Fingers (Printable)
Crispy panko-crusted chicken strips glazed in a sweet, tangy Thai chili sauce. A crowd-pleasing appetizer or main.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken tenders, or chicken breast cut into strips
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tbsp fish sauce
05 - 1 clove garlic, finely minced
06 - 1 tsp freshly grated ginger
→ Coating
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup panko breadcrumbs
10 - 1/2 tsp kosher salt
11 - 1/2 tsp black pepper
→ Thai Sticky Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp sriracha (optional, for heat)
17 - 1/2 tsp sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp fresh cilantro, chopped
20 - Lime wedges for serving
# How To Make:
01 - In a mixing bowl, whisk together the soy sauce, lime juice, fish sauce, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Arrange three shallow dishes: the first with flour, the second with beaten eggs, and the third with panko breadcrumbs seasoned with salt and pepper.
03 - Preheat the oven to 400°F and line a baking sheet with parchment paper. Alternatively, heat about 1/4 inch of oil in a large skillet over medium-high heat for shallow frying.
04 - Remove the chicken from the marinade, allowing excess to drip off. Dredge each strip in flour, shake off the excess, dip into the beaten egg, then press firmly into the seasoned panko to coat completely.
05 - Arrange the breaded chicken on the prepared baking sheet and bake for 18 to 22 minutes, flipping halfway through, until golden and cooked to an internal temperature of 165°F. If pan-frying, cook 3 to 4 minutes per side until deeply golden and cooked through.
06 - While the chicken cooks, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Heat over medium, stirring frequently, until the sauce is warmed through and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl. Drizzle the warm Thai sticky sauce over the top and gently toss until every piece is evenly coated.
08 - Arrange the glazed chicken fingers on a serving platter. Sprinkle with sesame seeds and chopped cilantro, and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The sauce walks that magical line between sweet, sour, salty, and spicy so every single bite keeps you reaching for more.
- Panko makes the crunch absurdly loud, which is honestly half the fun of eating chicken fingers as a grown adult.
- It works baked or pan fried, so you can choose your own adventure based on how much dishes you feel like doing.
02 -
- Do not rush the sauce: if you pull it off the heat too early, it will be thin and slide right off the chicken instead of clinging to every ridge.
- Letting the coated chicken rest for five minutes before cooking helps the panko adhere so you do not end up with bald patches.
03 -
- Double coating, meaning flour, egg, panko, then egg and panko again, creates an extra crunchy shell that holds up to the heavy sauce beautifully.
- Use one hand for dry ingredients and the other for wet to avoid the dreaded batter fingers that glue themselves shut.