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Thai Sticky Chicken Fingers served with dipping sauce

Thai Sticky Chicken Fingers

Crispy, tender chicken strips coated in crunchy crumbs served with a mildly sweet and tangy sauce, perfect for casual meals or snacks.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

Chicken Coating

  • 1.75 lbs chicken breasts, cut into 1” thick strips
  • 1/2 cup gluten-free flour or AP flour Use AP flour if not gluten-free.
  • Salt and pepper Salt and pepper To taste
  • 2 eggs
  • 2 Tablespoons milk, any kind Use any milk you prefer.
  • 4 cups gluten-free Rice Chex, pulverized into 2 cups crumbs, OR 2 cups gluten-free bread crumbs
  • 3/4 cup sliced almonds, divided

Sauce

  • 1/2 cup sweet chili sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 cup gluten-free reduced-sodium Tamari or soy sauce Use soy sauce if not gluten-free.
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons fresh lime juice
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, pressed or minced
  • 1/4 teaspoon red chili pepper flakes
  • 1/4 cup cilantro, chopped For garnish, optional.

Instructions
 

Preparation

  • Prepare your baking sheets by lining two half-sheet pans with parchment paper or foil and spray them generously with nonstick spray.
  • In a shallow dish, whisk together the eggs and milk until combined.
  • Process 1/2 cup of the sliced almonds in a food processor until they turn into fine crumbs.
  • Process the Rice Chex or gluten-free bread crumbs into fine crumbs if necessary.
  • Combine the gluten-free flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large Ziplock bag.
  • Add the chicken strips to the bag, shake vigorously to coat with the flour, and let sit for a moment before shaking off excess flour.

Breading

  • Dip each chicken piece into the egg and milk mixture, ensuring they are well coated.
  • Roll the chicken fingers in the almond and crumb mixture, pressing gently to ensure the coating sticks.
  • Place the breaded chicken strips in the refrigerator for 20-30 minutes to help adhere the coating.

Cooking

  • Preheat your oven to 425 degrees F.
  • Spray the tops of the chicken fingers lightly with olive oil or nonstick spray.
  • Bake for 10 minutes, flip the chicken fingers, spray lightly again, and return to the oven for 7-9 minutes.
  • Meanwhile, prepare the sauce by combining sweet chili sauce, water, brown sugar, Tamari or soy sauce, rice vinegar, lime juice, ground ginger, pressed garlic, and red chili pepper flakes in a saucepan and bring to a gentle simmer.
  • Allow the sauce to reduce for 5-6 minutes until it thickens slightly.
  • Dunk the baked chicken fingers into the sauce, ensuring they are well coated.
  • Return them to the baking sheets and bake for an additional 4-5 minutes.

Serving

  • Serve the chicken fingers topped with remaining sliced almonds and chopped cilantro.

Notes

These chicken fingers can be served with a side salad or steamed rice and are versatile for snacks or lunches. Store leftovers properly for a quick meal.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 2gSugar: 5g
Keyword Chicken Fingers, crispy chicken, Easy Recipe, Sticky Chicken, Thai Cuisine
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