Thai Sticky Chicken Fingers (Printable)

Crispy breaded chicken strips tossed in a sticky sweet chili Thai glaze with sesame and fresh herbs.

# What You'll 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
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

# Directions:

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 evenly.
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, dip in egg, then coat thoroughly with the panko mixture. Arrange on the prepared baking tray.
05 - Lightly spray or brush the coated chicken strips with oil.
06 - Bake for 20–25 minutes, turning halfway through, until golden brown and cooked through.
07 - In a small saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Bring to a simmer over medium heat, stirring until slightly thickened for 2–3 minutes. Remove from heat.
08 - Transfer cooked chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat evenly.
09 - Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Cooking Tips:

01 -
  • The sauce hits that perfect balance where your lips tingle just enough without overwhelming the flavor
  • They disappear faster than you can plate them, so you might want to double the recipe
02 -
  • Do not overcrowd the baking tray or the chicken will steam instead of crisp up
  • The sauce thickens quickly once it cools, so toss the chicken immediately while everything is still hot
03 -
  • Use tongs when flipping the chicken to keep the panko coating intact
  • Let the sauce cool for just 30 seconds before tossing, it will cling better to the chicken

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