Thai Sticky Chicken Fingers

barbara lentz


Tasty chicken fingers that are more adult friendly.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 2 lb
    chicken breasts cut into strips
  • 1/2 c
  • ·
    salt and pepper
  • 2 large
  • 2 Tbsp
  • 2 c
    panko bread crumbs
  • 1/4 c
    cilantro chopped

  • 1/2 c
    sweet chili sauce
  • 1/2 c
  • 1/2 c
    brown sugar
  • 1/4 c
    soy sauce
  • 2 Tbsp
    each rice vinegar and lime juice
  • 1 tsp
    grated ginger
  • 3 clove
    garlic minced
  • 1/4 tsp
    red pepper flakes
  • 2 Tbsp
    cornstarch mixed with 3 tbsp water

How to Make Thai Sticky Chicken Fingers


  1. Line two baking sheets with foil and spray with cooking spray. Set aside. .
  2. Whisk eggs and milk together and place in shallow dish. Mix flour with salt and pepper and place in a shallow dish. place panko and cilantro in a third shallow dish.
  3. Dip each chicken finger first in flour shaking off excess then in egg mixture then in panko mixture. Place on baking sheets. Place in refrigerator for 30 minutes.
  4. Preheat oven 425 degrees. Spray the chicken fingers with cooking spray and bake for 10 minutes then flip them and bake 5 to 7 more minutes. Until golden brown
  5. For the sauce combine all ingredients in saucepan except cornstarch and water bring to a boil and reduce to a simmer and simmer 10 minutes. Bring back to a boil and pour in the cornstarch and water mixture. Cook 1 minute until thickened. Serve over chicken fingers or as a dip

Printable Recipe Card

About Thai Sticky Chicken Fingers

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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