Thai Sticky Chicken Fingers (Printable Version)
Crispy baked chicken strips tossed in a sweet, tangy, and spicy Thai-inspired sauce. A crowd-pleasing appetizer or main.
# What You 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)
# Directions:
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 ensuring full coverage, then press firmly into panko breadcrumbs. Place coated strips on the prepared baking sheet.
05 - Bake for 18–20 minutes, flipping once halfway through, until the coating is golden brown and the internal temperature reaches 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 top and gently toss until every piece is evenly coated.
08 - Arrange the sauced chicken fingers on a serving platter. Garnish with chopped fresh cilantro, toasted sesame seeds, and lime wedges. Serve immediately.
# Expert Tips:
01 -
- The sweet chili and sriracha sauce clings to every crispy edge and people will actually lick their fingers without apologizing.
- Baking instead of frying means you get that irresistible crunch without standing over a pot of hot oil.
02 -
- Do not let the sauce boil longer than a few seconds or the honey will darken and turn bitter on you.
- Toss the chicken in the sauce right after it comes out of the oven because the heat helps the glaze adhere before it firms up.
03 -
- Press the panko firmly onto each strip with your palms because loose crumbs fall off during baking and leave bare patches.
- Warm the sauce just before the chicken finishes so everything comes together hot and the glaze spreads easily without seizing up.