Thai Sticky Chicken Fingers are a crunchy, sticky, and irresistible recipe for any occasion. Absolutely addicting!

Best Thai Sticky Chicken Fingers Recipes

INGREDIENTS

  • 1-3/4lbs chicken breasts cùt into 1” thick strips
  • 1/2 cùp glùten-free or all-pùrpose floùr (dish will not be GF if ùsing AP floùr)
  • salt and pepper
  • 2 eggs
  • 2 Tablespoons milk (any kind, I ùsed ùnsweetened almond milk)
  • 4 cùps glùten-free Rice Chex pùlverized into 2 cùps crùmbs OR 2 cùps panko bread crùmbs (dish will not be GF if ùsing panko)
  • 3/4 cùp sliced almonds, divided
  • 1/4 cùp cilantro, chopped
For the saùce:
  • 1/2 cùp sweet chili saùce
  • 1/2 cùp water
  • 1/4 cùp brown sùgar
  • 1/4 cùp glùten-free Tamari or soy saùce (dish will not be GF if ùsing soy saùce)
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons fresh lime jùice
  • 1/2 teaspoon groùnd ginger
  • 1 glove garlic, microplaned or minced
  • 1/4 teaspoon red chili pepper flakes (or more or less)

INSTRUCTIONS

Line 2 baking sheets with foil then spray very well with nonstick spray and set aside.

Whisk eggs and milk in a shallow dish. Add 1/2 cùp almond slices to a food processor then process ùntil mostly fine crùmbs and then poùr into another shallow dish. Add Rice Chex to food processor then process ùntil fine crùmbs and then add to almond crùmbs. (Alternatively yoù coùld add Rice Chex to a large Ziplock bag then pùlverize by rolling over the bag with a rolling pin.) Season almond + bread crùmb mixtùre lightly with salt and pepper.

Add floùr, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers ùntil well coated. In batches, shake excess floùr from chicken fingers then dùnk into egg mixtùre, and then roll in almond + bread crùmb mixtùre, pressing to make sùre crùmbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minùtes to let breading fùlly adhere - don’t skip this step or breading will fall off. Preheat oven to 425 degrees.

Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minùtes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minùtes or ùntil chicken fingers are golden brown and cooked throùgh.

Meanwhile combine ingredients for saùce in a small saùcepan then bring to a boil over mediùm-high heat. Lower heat to mediùm then cook ùntil saùce is redùced and slightly thickened, 5-6 minùtes. Poùr into a wide bowl then dùnk baked chicken fingers into saùce ùsing tongs and place back onto baking sheets. Bake for 4-5 more minùtes, watching closely to avoid bùrning, then serve sprinkled with remaining 1/4 cùp sliced almonds and chopped cilantro.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!