Thai Sticky Chicken Fingers (Printable)

Crispy chicken strips glazed in a sweet, spicy Thai chili sauce with honey and ginger. Ready in 40 minutes.

# What's Needed:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 2 tbsp vegetable oil

→ Sticky Thai Sauce

08 - 1/3 cup sweet chili sauce
09 - 1/4 cup honey
10 - 2 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - 1 tbsp Sriracha
13 - 2 cloves garlic, minced
14 - 1 tsp grated fresh ginger
15 - 1 tbsp toasted sesame oil
16 - 2 tbsp finely chopped fresh cilantro, plus more for garnish
17 - 1 tbsp sesame seeds, for garnish

# How to Make It:

01 - Preheat oven to 425°F or set air fryer to 390°F. Line a baking sheet with parchment paper and lightly grease it, or place a wire rack on top.
02 - Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
03 - Dredge each chicken strip in the seasoned flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing firmly to ensure even adhesion. Arrange on the prepared baking sheet.
04 - Drizzle or spray the breaded chicken strips with vegetable oil. Bake for 18 to 20 minutes, or air fry for 15 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
05 - While the chicken cooks, whisk together sweet chili sauce, honey, soy sauce, rice vinegar, Sriracha, minced garlic, grated ginger, and sesame oil in a small saucepan. Heat over medium and simmer for 3 to 4 minutes until slightly thickened. Remove from heat and stir in chopped cilantro.
06 - Toss the cooked chicken fingers in the warm sticky Thai sauce until evenly coated on all sides.
07 - Transfer the sauced chicken fingers to a serving platter. Sprinkle with additional fresh cilantro and sesame seeds. Serve immediately.

# Tips for Success:

01 -
  • The sauce clings to every ridge of the crispy coating, giving you sweet, tangy, and spicy in each bite.
  • Baking means less mess than deep frying but you still get that satisfying crunch.
  • They reheat surprisingly well in an air fryer, making them solid meal prep material.
02 -
  • Toss the chicken in sauce right before serving, because the longer it sits the softer the coating gets.
  • Do not skip the oil drizzle on the panko, it is the difference between a pale crust and a golden one in the oven.
03 -
  • Let the sauce simmer until it really coats the spoon, because a thin sauce will slide right off the chicken and pool on the plate.
  • Use one hand for the egg bowl and the other for the dry bowls, it is the oldest trick in the book but it saves you from breading your own fingers.

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