Thai Sticky Chicken Fingers (Printable)

Crispy coated chicken strips glazed with sweet spicy Thai sauce

# What You'll Need:

→ Chicken

01 - 1.1 lb 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)

# 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.
03 - Prepare 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 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, until golden 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 (2–3 minutes). Remove from heat.
08 - When the chicken is done, transfer to a large bowl. Pour the warm sauce over the chicken and toss gently to coat.
09 - Arrange on a platter and garnish with sesame seeds, spring onions, and fresh cilantro.

# Expert Advice:

01 -
  • The sauce strikes that perfect balance between sweet and heat, coating every crispy bite
  • They disappear faster than you can plate them, so consider doubling the batch
02 -
  • Let the sauce cool for a minute before tossing, or it will slide right off the hot chicken
  • Do not skip the oil spray on the panko, or you will miss out on that golden crunch
03 -
  • Use one hand for dry ingredients and one for wet to keep your fingers from becoming a breading mess
  • Let the coated chicken sit for 10 minutes before baking to help the coating adhere better

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