Thai Sticky Chicken Fingers (Printable)

Crispy breaded chicken strips tossed in a sweet, spicy Thai-style glaze with fresh herbs and lime.

# What You'll Need:

→ Chicken

01 - 1.3 lbs chicken tenders or breast strips
02 - 1/2 tsp salt
03 - 1/2 tsp 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 - 3 tbsp soy sauce
10 - 2 tbsp honey
11 - 2 tbsp rice vinegar
12 - 1 tbsp sriracha
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - Juice of 1 lime

→ Garnish

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

# Directions:

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 firmly into panko mixture to coat evenly. Place on prepared baking sheet.
05 - Spray or brush the 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 the sticky Thai sauce over the chicken and toss gently until evenly coated. Arrange on a serving platter, sprinkle with cilantro and sesame seeds, and serve with lime wedges.

# Expert Advice:

01 -
  • The sauce hits every perfect note sweet, spicy, tangy, and savory all at once
  • Crispy coconut crunch gives way to impossibly tender chicken inside
  • They reheat beautifully for lunch the next day if they last that long
02 -
  • Pat the chicken completely dry before breading or the coating will slide right off in the oven
  • Let the sauce cool for 2 minutes before tossing so it clings instead of running off
  • Do not overcrowd the baking sheet or the chicken will steam instead of getting crispy
03 -
  • The air fryer makes these even crispier at 200°C for 12 to 15 minutes, shaking halfway
  • Use one hand for dry ingredients and one for wet to keep your fingers from getting coated in breading
  • Leftover sauce keeps in the fridge for weeks and is amazing on grilled shrimp or roasted vegetables

Go Back