Thai Sticky Chicken Fingers: The Ultimate Chicken Fingers Recipe

Name: Thai Sticky Chicken Fingers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.75 lbs chicken breasts, cut into 1” thick strips; 0.5 cup gluten-free flour or all-purpose flour; 0 Salt and pepper; 2 Tablespoons milk; 4 cups gluten-free Rice Chex, pulverized into crumbs OR gluten-free bread crumbs; 0.75 cup sliced almonds, divided; 0.25 cup cilantro, chopped; 0.5 cup sweet chili sauce; 0.5 cup water; 0.25 cup brown sugar; 0.25 cup gluten-free reduced-sodium Tamari or soy sauce; 2 Tablespoons rice vinegar; 2 Tablespoons fresh lime juice; 0.5 teaspoon ground ginger; 1 clove garlic, pressed or minced; 0.25 teaspoon red chili pepper flakes

Introduction to Thai Sticky Chicken Fingers

Are you looking for a delicious and fun twist on chicken fingers? Look no further than Thai Sticky Chicken Fingers! This delightful combination of crispy chicken, flavorful sauce, and a hint of spice is sure to make your taste buds dance. Not only are they easy to make, but they also pack a punch of flavor that will leave everyone asking for more. Perfect for family dinners or casual gatherings, this recipe is bound to impress.

A Personal Story Behind My Thai Sticky Chicken Fingers Journey

I still remember the first time I tasted Thai Sticky Chicken Fingers at a local restaurant. The crispy coating paired with the sweet and spicy sauce was unlike anything I had ever tried. I knew I had to recreate this dish at home! After several attempts and some tweaks, I finally perfected my version, which I’m excited to share with you today. Cooking has always been a way for me to connect with my family, and this recipe has become one of our favorites.

What Makes This Thai Sticky Chicken Fingers Recipe Special?

What sets my Thai Sticky Chicken Fingers apart is the unique blend of flavors and textures. The crunchy coating made from Rice Chex and almonds gives each bite an irresistible crunch, while the sweet chili sauce offers a delightful balance of sweetness and spiciness. Plus, it’s a gluten-free dish that everyone can enjoy, making it a great addition to any meal. With easy-to-follow instructions and simple ingredients, you’ll find that this recipe not only tastes great but is also a breeze to prepare.

The Full Thai Sticky Chicken Fingers Recipe

Ingredients

1-3/4 lbs chicken breasts, cut into 1” thick strips
1/2 cup gluten-free flour or all-purpose flour
Salt and pepper
2 eggs
2 Tablespoons milk
4 cups gluten-free Rice Chex, pulverized into 2 cups crumbs OR 2 cups gluten-free bread crumbs
3/4 cup sliced almonds, divided
1/4 cup cilantro, chopped
For the sauce:
1/2 cup sweet chili sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup gluten-free reduced-sodium Tamari or soy sauce
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
1/2 teaspoon ground ginger
1 clove garlic, pressed or minced
1/4 teaspoon red chili pepper flakes

Instructions

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper or foil, then spray them well with nonstick spray. This helps the chicken fingers crisp up nicely.

In a shallow dish, whisk together 2 eggs and 2 tablespoons of milk. In another shallow dish, process 1/2 cup of almond slices in a food processor until mostly fine crumbs, then transfer to the dish. Process Rice Chex in the food processor until fine crumbs, then combine with almond crumbs. Season the mixture with salt and pepper to taste.
In a large Ziplock bag, add 1/2 cup flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss chicken strips in the flour mixture until well coated. Shake off excess flour, dip the chicken in the egg mixture, and coat with the almond and bread crumb mixture, pressing gently to ensure the crumbs stick. Place the coated chicken on the prepared baking sheets and refrigerate for 20-30 minutes; this allows the coating to set.

Bake the chicken fingers for 10 minutes. Flip them, spray the tops with olive oil or nonstick spray, and bake for an additional 7-9 minutes until golden brown and cooked through. Keep an eye on them to prevent burning.
In a small saucepan, combine all sauce ingredients: 1/2 cup sweet chili sauce, 1/2 cup water, 1/4 cup brown sugar, 1/4 cup gluten-free reduced-sodium Tamari, 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1/2 teaspoon ground ginger, 1 clove minced garlic, and 1/4 teaspoon red chili pepper flakes. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for 5-6 minutes until slightly thickened.
Pour the sauce into a wide bowl. Dip the baked chicken fingers into the sauce using tongs, then place them back on the baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, ensuring they soak up that delicious sauce.

Serve the chicken fingers sprinkled with the remaining 1/4 cup sliced almonds and chopped cilantro for a fresh and vibrant touch.

Serving Suggestions and Variations for Thai Sticky Chicken Fingers

These Thai Sticky Chicken Fingers can be served as an appetizer, snack, or main dish. Pair them with a side of steamed rice or a fresh salad for a complete meal. For a fun twist, try serving them with a side of sweet chili dipping sauce or a tangy yogurt dip. You can also modify the recipe by adding different spices or herbs to the crumb mixture for extra flavor, or even substituting chicken with tofu for a vegetarian option!

Frequently Asked Questions About Thai Sticky Chicken Fingers

Can I make these chicken fingers ahead of time? Yes! You can prepare the chicken fingers and refrigerate them before baking. Just remember to add a few extra minutes to the cooking time if they are cold from the fridge.

Can I freeze the chicken fingers? Absolutely! After baking, let them cool completely, then freeze in an airtight container. To reheat, bake from frozen at 375°F (190°C) until heated through.

What can I use instead of Rice Chex? If you don’t have Rice Chex, you can use gluten-free bread crumbs, crushed corn flakes, or any gluten-free cereal that can be ground into crumbs.

How do I make the sauce spicier? For a spicier sauce, simply increase the amount of red chili pepper flakes or add a dash of hot sauce to the mixture.

Recipe Stats

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per Serving: 380
Servings: 6