Thai Sticky Chicken Fingers (Printer-friendly)
Crispy panko-crusted chicken strips glazed in a sweet, spicy Thai chili sauce. Oven-baked and ready in 35 minutes.
# 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
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
# 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.
03 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs and water combined, and one with panko breadcrumbs.
04 - Dredge each chicken strip lightly in the flour, dip into the egg mixture until fully coated, then press firmly into the panko breadcrumbs. Place the breaded strips onto the prepared baking sheet.
05 - Bake for 18 to 20 minutes, flipping the strips once halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.
06 - While the chicken bakes, combine the 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 begins to 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. Scatter chopped cilantro and toasted sesame seeds over the top, and serve with lime wedges on the side.
# Expert Tips:
01 -
- The sauce hits every note: sweet, tangy, garlicky, and just spicy enough to keep you reaching for more.
- Oven baked instead of fried means crispy chicken without the mess and smell of deep frying.
- It comes together in about 35 minutes, which makes it doable even on weeknights when motivation is low.
02 -
- Do not crowd the baking sheet or the chicken will steam instead of crisp, leaving you with a soggy bottom nobody wants.
- The sauce thickens as it sits, so toss the chicken while the sauce is still warm and pourable for the most even coating.
03 -
- One hand for the dry bowl and one hand for the wet bowl saves you from the dreaded club hand of glued on breadcrumbs.
- Toast the sesame seeds in a dry pan for two minutes before garnishing and you will wonder why you ever used them raw.