Thai Sticky Chicken Fingers (Printer-friendly)

Crispy coconut-crusted chicken tossed in sweet spicy Thai glaze with fresh cilantro and sesame seeds.

# What you'll 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 sweet chili sauce
09 - 1 tbsp sweet chili sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp honey
12 - 2 tbsp rice vinegar
13 - 1 tbsp sriracha
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - Juice of 1 lime

→ Garnish

17 - 2 tbsp chopped fresh cilantro
18 - 1 tbsp toasted sesame seeds
19 - Lime wedges

# Method:

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 evenly with salt and pepper on all sides.
03 - Prepare 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 in egg mixture, then coat thoroughly with panko mixture. 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 sauce over chicken and toss gently until evenly coated.
08 - Arrange on a serving platter. Sprinkle with cilantro and sesame seeds. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The sauce hits that perfect sweet, spicy, tangy trifecta that keeps you reaching for just one more
  • Coconut in the breading creates this incredible crunch that youll want to put on everything
  • These reheat shockingly well for leftovers, though they rarely last that long
02 -
  • Dry chicken before breading or the coating will slide right off in the oven
  • Let the sauce cool for a minute before tossing, it clings better when slightly thickened
  • Dont overcrowd the baking sheet or youll end up with soggy spots instead of crunch
03 -
  • Use tongs when tossing in sauce to keep your hands clean and the coating intact
  • If the sauce seems too thick, add a tablespoon of warm water to loosen it
  • Air fry at 200°C for 12 to 15 minutes for even crispier results

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