Thai Sticky Chicken Fingers (Printer-Friendly)
Crispy baked chicken strips coated in a sweet, spicy Thai-style glaze with chili, honey, and sesame. A crowd-pleasing appetizer or main.
# 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 (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)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease it.
02 - Season the 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 mixed with water, and one with panko breadcrumbs.
04 - Dredge each chicken strip lightly in flour, dip into the egg mixture, then press firmly into the panko breadcrumbs to coat evenly. Place on the prepared baking sheet.
05 - Bake for 18-20 minutes, flipping 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 continuously until the mixture comes to a gentle bubble, then remove from heat.
07 - Transfer the 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 alongside.
# Expert Advice:
01 -
- The double coating trick with flour, egg, then panko creates a crust that actually holds up under that luscious sticky sauce without turning soggy.
- Everything bakes on one sheet pan, so cleanup is almost embarrassingly easy for something this flavorful.
02 -
- Do not skip the parchment paper or the panko will fuse to your baking sheet in a way that will test your patience during cleanup.
- Toss the chicken with sauce right before serving, if it sits too long the coating softens and you lose that satisfying crunch.
03 -
- Press the panko firmly onto each strip rather than just sprinkling it, compacted crumbs hold on through the tossing step and create a thicker, more satisfying crust.
- Warm the sauce slightly before tossing with the chicken, cold sauce shocks the hot coating and makes it weep, while warm sauce coats smoothly and sets into a beautiful glossy shell.