Thai Sticky Chicken Fingers (Printable version)
Crispy panko-crusted chicken strips glazed with a sweet, savory Thai chili sauce. Perfect 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 tablespoons soy sauce
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon fish sauce
05 - 1 clove garlic, finely minced
06 - 1 teaspoon freshly grated ginger
→ Coating
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup panko breadcrumbs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Thai Sticky Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon sriracha (optional)
17 - 1/2 teaspoon sesame oil
→ Garnish
18 - 1 tablespoon sesame seeds
19 - 2 tablespoons fresh cilantro, chopped
20 - Lime wedges
# How to Prepare:
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 black 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 each chicken strip from the marinade, allowing excess to drip off. Dredge in flour, shake off the excess, dip in beaten egg, then press firmly into the panko mixture to coat completely.
05 - Arrange 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. For pan-frying, cook 3 to 4 minutes per side until golden brown 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 constantly, until 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 each piece is evenly coated.
08 - Arrange the glazed chicken fingers on a serving platter. Sprinkle with sesame seeds and chopped cilantro, and serve with lime wedges alongside jasmine rice, cucumber salad, or extra dipping sauce.
# Expert advice:
01 -
- The sauce clings to every crevice of the crispy coating, delivering a sweet and tangy punch that disappears from platters in minutes.
- You probably have most of the ingredients already, and the ones you need are easy to find at any grocery store.
02 -
- If you toss the chicken in the sauce too early or let it sit too long, the coating softens, so glaze it right before serving for maximum crunch.
- The sauce thickens as it cools, so remove it from the heat when it still seems slightly thinner than you want it.
03 -
- Press the panko firmly onto each piece rather than just dusting it, because a tight coating means fewer crumbs falling off during cooking.
- A double coating of egg and panko on each piece creates an extra crunchy shell that holds up even under the heaviest glaze.