Thai Sticky Chicken Fingers (Printable)

Golden crispy chicken tossed in sweet spicy Thai sauce with coconut crunch

# What You’ll Need:

→ Chicken

01 - 1.3 pounds chicken tenders or breast strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Breading

04 - 3/4 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup unsweetened shredded coconut

→ Sticky Thai Sauce

08 - 1/3 cup sweet chili sauce
09 - 1 tablespoon soy sauce
10 - 2 tablespoons honey
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon sriracha
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, grated
15 - Juice of 1 lime

→ Garnish

16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil it.
02 - Pat the chicken strips dry with paper towels. Season both sides with salt and pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then press into panko-coconut mixture to coat evenly. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through to an internal temperature of 165°F.
06 - While chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and lime juice in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring constantly until slightly thickened.
07 - Transfer hot baked chicken fingers to a large bowl. Pour sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange coated chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with fresh lime wedges on the side.

# Expert Tips:

01 -
  • The perfect balance of sweet, spicy, and tangy flavors that everyone fights over
  • Crispy baked chicken that feels indulgent but comes together in under an hour
  • That sticky sauce coating makes everything better, including your fingers
02 -
  • Don't skip patting the chicken dry, or your breading will slide right off in the oven
  • Let the sauce cool for just a minute before tossing, it thickens up beautifully and clings better
  • If you want them extra crispy, finish under the broiler for 1 to 2 minutes after saucing
03 -
  • Set up your breading station left to right: flour, egg, crumbs, to avoid cross contamination
  • Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated

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