Real Recipes From Real Home Cooks ®

thai sticky chicken fingers

Recipe by
barbara lentz
beulah, MI

Tasty chicken fingers that are more adult friendly.

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For thai sticky chicken fingers

  • 2 lb
    chicken breasts cut into strips
  • 1/2 c
  • salt and pepper
  • 2 lg
  • 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

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