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Thai Sticky Chicken Fingers taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cooking at Clark TowersThai sticky chicken fingers

Juicy Thai-style chicken fingers baked with an almond-panko crust and coated in a sweet chili sauce. Juicy inside, crunchy outside, full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 480 kcal

Equipment

  • 1 Mixing bowl shallow for coating
  • 1 Saucepan medium size for reducing sauce
  • 1 Baking sheet lined with foil

Ingredients
  

Main ingredients

  • 2 pounds chicken tenders or breast meat cut into 1-inch thick pieces
  • 0.5 cup flour for dredging
  • 2 eggs large
  • 2 tablespoons milk
  • 2 cups panko bread crumbs
  • 0.5 cup sliced almonds
  • 0.5 cup sweet chili sauce
  • 0.5 cup water
  • 0.25 cup brown sugar
  • 0.25 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 0.5 teaspoon ground ginger
  • 1 clove garlic minced
  • 0.25 teaspoon red chili flakes

Instructions
 

Instructions

  • Preheat oven to 425°F. Line baking sheet with foil and spray with nonstick spray.
  • Set up dredging stations: one dish with flour, one with beaten eggs and milk, and one with almond-panko mix seasoned with salt and pepper.
  • Coat chicken by dredging in flour, dipping in egg mixture, then pressing into almond-panko mix. Place on baking sheet and refrigerate for 20–30 mins.
  • Spray chicken with oil spray. Bake for 10 mins, flip, spray again, and bake 7–9 more mins until golden brown.
  • Make sauce: Combine all sauce ingredients in saucepan. Simmer 5–6 mins until thickened slightly.
  • Dunk baked chicken fingers into sauce to coat, return to baking sheet and bake 4–5 more mins.

Notes

To keep the coating crunchy, avoid microwaving. Reheat in oven. Freeze on tray first, then bag.