Thai Sticky Chicken Fingers (Printable)
Crispy panko-crusted chicken strips glazed in a sweet, spicy, and tangy Thai-inspired sauce.
# 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
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
# How-To Steps:
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, dip into the egg mixture, then press firmly into panko breadcrumbs to coat evenly. Lay on the prepared baking sheet.
05 - Bake for 18 to 20 minutes, turning once halfway through, until the coating is golden brown and the chicken is 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 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 fingers on a serving platter. Garnish with chopped fresh cilantro, toasted sesame seeds, and lime wedges.
# Expert Advice:
01 -
- The panko crust stays shatteringly crisp even after the sauce toss, which took me several batches to nail.
- Sweet chili and sriracha balance each other so well that heat sensitive and spice loving eaters both reach for seconds.
02 -
- Do not skip flipping the chicken halfway through baking or the bottom will go pale and soggy while the top overbrowns.
- Let the sauce cool for a minute before tossing because if it is boiling hot it will start softening the crust immediately.
03 -
- One hand for flour and one hand for egg keeps the breading process from turning into a sticky disaster on your fingers.
- Toasting the sesame seeds in a dry pan for two minutes before garnishing doubles their flavor and adds an extra layer of fragrance to the finished dish.