Thai Sticky Chicken Fingers
Crispy and flavorful Thai Sticky Chicken Fingers, perfect for appetizers or meals!
Equipment
- Oven Preheat to 425°F (220°C)
- Food processor For pulverizing Rice Chex and almonds
Ingredients
Main Ingredients
- 1.75 lbs chicken breasts, cut into 1” thick strips
- 0.5 cup gluten-free flour or all-purpose flour
- 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
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.
Notes
For a spicier sauce, adjust the amount of red chili pepper flakes to suit your taste.