Thai Sticky Chicken Fingers (Printable)
Crispy chicken strips coated in a sweet, spicy, and tangy Thai-inspired glaze with honey and chili.
# What You Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 2 tbsp vegetable oil
→ Sticky Thai Sauce
08 - 1/3 cup sweet chili sauce
09 - 1/4 cup honey
10 - 2 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 1 tbsp Sriracha
13 - 2 cloves garlic, minced
14 - 1 tsp grated fresh ginger
15 - 1 tbsp toasted sesame oil
16 - 2 tbsp finely chopped fresh cilantro, plus extra for garnish
17 - 1 tbsp sesame seeds for garnish
# How to Make It:
01 - Preheat oven to 425°F or set air fryer to 390°F. Line a baking sheet with parchment paper and lightly grease it, or set a wire rack on top.
02 - Arrange 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 ensure even adhesion. Arrange on the prepared baking sheet.
04 - Drizzle or spray the breaded chicken strips with 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 sweet chili sauce, honey, soy sauce, rice vinegar, Sriracha, garlic, ginger, and sesame oil in a saucepan. Heat over medium and simmer for 3 to 4 minutes until slightly thickened. Remove from heat and stir in 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 Tips:
01 -
- The sauce clings to every crevice of the crispy coating, giving you that perfect sweet and spicy balance in each bite.
- You can bake, air fry, or pan fry these depending on what you have available, and they turn out great every single way.
02 -
- Do not let the chicken sit too long in the sauce before serving or you will lose the crunch that makes these so addictive.
- If your sauce seems too thin after simmering, let it go another minute because patience here means better cling later.
03 -
- Let the breaded chicken strips rest on the sheet for five minutes before cooking so the coating sets and adheres better during the bake.
- Warm the sauce gently right before tossing because a hot sauce clings to the chicken much more effectively than one that has cooled down.