Thai Sticky Chicken Fingers (Printable)
Crispy chicken strips glazed in sweet, tangy Thai chili sauce with honey, ginger, and a spicy kick.
# What you'll need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 2 tablespoons vegetable oil
→ Sticky Thai Sauce
08 - 1/3 cup sweet chili sauce
09 - 1/4 cup honey
10 - 2 tablespoons soy sauce
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon Sriracha
13 - 2 cloves garlic, minced
14 - 1 teaspoon grated fresh ginger
15 - 1 tablespoon toasted sesame oil
16 - 2 tablespoons finely chopped fresh cilantro, plus extra for garnish
17 - 1 tablespoon sesame seeds, for garnish
# Directions:
01 - Preheat oven to 425°F or set air fryer to 390°F. Line a baking sheet with parchment paper and lightly oil it, or set a wire rack on top.
02 - Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
03 - Dredge each chicken strip in the seasoned flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing firmly to adhere. Arrange on the prepared baking sheet.
04 - Drizzle or spray the chicken strips with vegetable oil. Bake for 18 to 20 minutes or air fry for 15 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
05 - While the chicken cooks, whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, Sriracha, minced garlic, grated ginger, and toasted sesame oil in a saucepan. Heat over medium and simmer for 3 to 4 minutes until slightly thickened. Remove from heat and stir in the chopped cilantro.
06 - Toss the cooked chicken fingers in the warm sticky Thai sauce until evenly coated on all sides.
07 - Transfer to a serving platter, sprinkle with additional cilantro and sesame seeds. Serve immediately while hot and crispy.
# Expert Suggestions:
01 -
- The sauce clings to every ridge of the crispy coating, giving you sweet, tangy, and spicy in each bite.
- You can bake, air fry, or pan fry these depending on what you have available.
- They come together in under an hour and look like something from a restaurant menu.
02 -
- Do not let the sauce boil hard or the honey will scorch and turn bitter before it has a chance to thicken properly.
- Tossing the chicken in the sauce right off the heat is critical because if the sauce cools too much it seizes and will not spread evenly.
03 -
- One hand for dry ingredients and one hand for wet keeps the breading process from turning into a sticky mess on your fingers.
- Let the sauce rest for a minute off the heat before adding cilantro so the delicate herbs do not wilt and lose their bright flavor.