Thai Sticky Chicken Fingers (Printable Format)
Golden crispy chicken strips tossed in tangy sweet chili Thai sauce
# What You 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 plus 1 tbsp 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
# How-To Steps:
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 black 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 beaten egg, then press into panko mixture to coat thoroughly. Place on prepared baking sheet.
05 - Spray or brush coated chicken lightly with oil. Bake for 20–25 minutes, turning once halfway through, until golden brown and cooked through.
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 sticky Thai sauce over chicken and toss gently until evenly coated.
08 - Arrange coated chicken on a serving platter. Sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The sauce balances sweet heat and tang in a way that makes everyone reach for seconds
- Baked instead of fried means less mess but still delivers that satisfying crunch
02 -
- Let the baked chicken sit for just 2 minutes before tossing in sauce so the coating firms up
- The sauce thickens quickly as it cools, so toss immediately while its still fluid
03 -
- Use one hand for wet coating and one for dry to keep your fingers from getting completely breaded
- Double the sauce and keep it in the fridge for drizzling over rice bowls or roasted vegetables all week