Thai Sticky Chicken Fingers (Printable Version)
Crispy chicken tenders glazed with a sweet and savory Thai-inspired sticky sauce, ready in 45 minutes.
# 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 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 chopped fresh cilantro
20 - Lime wedges
# Directions:
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 until evenly coated. Cover and refrigerate for at least 15 minutes.
02 - Arrange three shallow dishes: the first with all-purpose 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 the chicken from the marinade, allowing excess to drip off. Dredge each strip in flour, shake off the excess, dip into the beaten egg, and press firmly into the panko mixture until fully coated.
05 - Arrange the breaded strips on the prepared baking sheet and bake for 18 to 22 minutes, flipping halfway through, until golden and cooked through. If pan-frying, cook for 3 to 4 minutes per side until deeply golden and the internal temperature reaches 165°F.
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 warm and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to a large bowl. Pour the warm sticky sauce over them and toss gently until every piece is evenly coated.
08 - Arrange the glazed chicken on a serving platter. Sprinkle with sesame seeds and chopped fresh cilantro, and serve alongside lime wedges.
# Expert Hints:
01 -
- The sauce hits every note at once: sweet, salty, tangy, and just enough heat to keep you reaching for more.
- They crisp up beautifully in the oven, which means you can walk away instead of babysitting a frying pan.
02 -
- Do not skip the marinade time, even 15 minutes makes the chicken noticeably juicier and more flavorful inside the crust.
- Let the sauce thicken properly before tossing, a thin glaze will make the breading soggy instead of sticky.
03 -
- Pat the marinated chicken strips lightly with paper towels before breading so the flour adheres evenly instead of sliding off in wet clumps.
- Warm the sauce right before the chicken comes out of the oven so you can toss everything while both are hot, this seals the glaze on beautifully.