Thai Sticky Chicken Fingers (Print View)
Crispy chicken tenders glazed with a sweet and tangy Thai-inspired sticky sauce, perfect for any occasion.
# What You Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken tenders or chicken breast cut into strips
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tbsp fish sauce
05 - 1 clove garlic, finely minced
06 - 1 tsp freshly grated ginger
→ Coating
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup panko breadcrumbs
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
→ Thai Sticky Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp sriracha (optional, for heat)
17 - 1/2 tsp sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp chopped fresh cilantro
20 - Lime wedges
# How-To Steps:
01 - In a mixing bowl, whisk together soy sauce, lime juice, fish sauce, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
02 - Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and black pepper.
03 - Preheat oven to 400°F and line a baking sheet with parchment paper, or heat oil in a large skillet over medium-high heat for shallow frying.
04 - Remove chicken from the marinade, letting excess drip off. Dredge each strip in flour, then dip in beaten egg, and press firmly into the panko mixture to coat thoroughly.
05 - Arrange breaded chicken on the prepared baking sheet and bake for 18 to 22 minutes, turning halfway through, until golden and cooked through. Alternatively, shallow fry for 3 to 4 minutes per side until golden brown.
06 - While the chicken cooks, combine sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Heat over medium, stirring constantly, until warmed through and slightly thickened, about 3 to 5 minutes.
07 - Transfer the cooked chicken fingers to the saucepan or a large bowl and gently toss in the warm Thai sticky sauce until evenly coated.
08 - Arrange the glazed chicken fingers on a serving platter, sprinkle with sesame seeds and fresh cilantro, and serve with lime wedges alongside.
# Expert Hints:
01 -
- The sauce walks this perfect line between sweet and fiery, and it clings to every crunchy crevice of the chicken.
- These disappear fast at any gathering, and people always assume you ordered takeout.
02 -
- If the sauce sits too long off the heat it will thicken into a paste, so toss the chicken while the sauce is still warm and pourable.
- Double coating in panko, meaning a second dip in egg and then back into the crumbs, creates an extra thick, shatterproof crust that holds up under the glaze.
03 -
- Pat the marinated chicken dry with paper towels before coating so the flour adheres properly instead of sliding off in wet clumps.
- The secret to restaurant quality stickiness is pulling the sauce off the heat the moment it coats the back of a spoon, because it thickens further as it cools.