Thai Sticky Chicken Fingers (Print Version)

Golden crispy chicken strips glazed with sweet and spicy Thai sauce

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken tenders or breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 3/4 cup all-purpose flour
05 - 2 large eggs
06 - 1.5 cups panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika

→ Sticky Thai Sauce

09 - 1/2 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sriracha (optional, for heat)
15 - 1 clove garlic, minced
16 - 1 teaspoon grated fresh ginger

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - 2 spring onions, finely sliced
19 - Fresh cilantro leaves (optional)

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or lightly grease it.
02 - Season the chicken strips with salt and pepper on all sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and smoked paprika.
04 - Dredge each chicken strip in flour, shaking off excess. Dip in egg, then press into panko mixture to coat evenly. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil. Bake for 20 to 25 minutes, turning halfway, until golden brown and cooked through.
06 - In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Bring to a simmer, stirring constantly until slightly thickened, about 2 to 3 minutes. Remove from heat.
07 - Transfer cooked chicken to a large bowl. Pour warm sauce over chicken and toss gently to coat evenly. Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Expert Advice:

01 -
  • The panko coating stays impossibly crispy even after the sauce clings to every inch
  • The sauce balances sweet and heat so perfectly that people will ask if you ordered takeout
  • Everything bakes in one pan while the sauce simmers, making cleanup surprisingly manageable
02 -
  • Letting the coated chicken sit for 10 minutes before baking helps the panko adhere better
  • The sauce thickens quickly, so remove it from heat as soon as it coats the back of a spoon
  • Saucing the chicken in a bowl rather than on the tray ensures even coverage without soggy spots
03 -
  • Use one hand for dry coating and one for wet to keep your fingers from becoming a breading mess
  • If the sauce seems too thick after cooling, add a teaspoon of warm water to loosen it

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