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These Thai Sticky Chicken Fingers deliver an explosion of flavor and texture with each bite. Tender chicken strips get coated in a crunchy almond breading before being glazed with a sweet and savory Thai sauce that creates the most irresistible sticky coating. The contrast between the crispy exterior and juicy interior makes these chicken fingers impossible to put down once you start eating them.
I first made these chicken fingers for a neighborhood potluck and ended up answering questions all night about how I achieved that perfect sticky coating without the breading falling off. My children now request these at least twice a month.
Essential Ingredients
- Boneless chicken breasts: Cut into 1-inch strips for even cooking.
- Gluten-free flour: Creates the initial coating for adhesion.
- Eggs and milk: Act as the binding layer for the breading.
- Sliced almonds: Processed into crumbs for exceptional texture.
- Rice Chex crumbs: Provide a crispy exterior.
- Sweet chili sauce: The sticky base for flavor and consistency.
- Tamari: Adds savory umami balance.
- Rice vinegar and lime juice: Brighten the dish with acidity.
Preparation Method
- Begin With Breading:
- Process sliced almonds in a food processor until coarse crumbs form.
- Create Crispy Mixture:
- Process Rice Chex cereal into fine crumbs, then mix with almond crumbs, salt, and pepper.
- Prepare Chicken:
- Slice chicken into strips and coat in flour, then transfer to an egg-milk mixture.
- Dredging Process:
- Roll chicken strips in the almond breadcrumb mixture, pressing firmly for adhesion.
- Setting The Coating:
- Refrigerate the breaded chicken for 20-30 minutes to help the coating set.
- Baking Technique:
- Bake at 425°F, flipping halfway through, until golden brown.
- Sauce Creation:
- Simmer sweet chili sauce, tamari, rice vinegar, lime juice, and seasonings until thickened.
- Glazing Method:
- Toss baked chicken fingers in the warm sauce, then bake for another 4-5 minutes to set.
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My grandfather was a chef who specialized in Asian cuisine, and he always emphasized balancing sweet, sour, salty, and spicy flavors. This sauce exemplifies that harmony, with each ingredient playing a crucial role.
Perfect Pairing Ideas
Serve with coconut rice to soak up the extra sauce, or pair with a simple cucumber salad for a refreshing contrast. Steamed broccoli or snap peas add color and nutrition.
Customization Options
Adjust the heat by doubling red pepper flakes or adding sriracha. For a peanut version, stir in two tablespoons of peanut butter. Swap almonds for sesame seeds for a nut-free variation.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 7-10 minutes to restore crispiness. Freeze unbaked breaded chicken for up to two months.
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Taking the extra time to refrigerate the breaded chicken before baking transformed my results from good to extraordinary. The almond crunch with the sticky Thai glaze creates something truly special.
Frequently Asked Questions
- → Can I make these Thai Sticky Chicken Fingers ahead of time?
- You can prepare the chicken up through coating and refrigerate for up to 4 hours before baking. For best results, the sauce should be made fresh and added just before the final bake. Fully cooked chicken fingers can be reheated in a 350°F oven for 10 minutes, though they're most delicious when freshly made.
- → What can I serve with Thai Sticky Chicken Fingers?
- These chicken fingers pair wonderfully with steamed jasmine rice, a simple cucumber salad, or stir-fried vegetables. For a more casual meal, serve them as finger food with extra sauce on the side for dipping.
- → Can I make these without almonds if I have a nut allergy?
- Absolutely! You can substitute the almonds with additional Rice Chex crumbs, crushed corn flakes, or panko breadcrumbs if not gluten-free. The texture will be slightly different but still delicious.
- → How spicy are these Thai Sticky Chicken Fingers?
- With 1/4 teaspoon of red chili flakes, these have a mild to medium heat. You can easily adjust by increasing the chili flakes for more heat or reducing/eliminating them for a milder version that's more kid-friendly.
- → Can I use chicken thighs instead of chicken breasts?
- Yes, boneless skinless chicken thighs work great in this recipe. Cut them into strips similar to the breast size. They may need an extra minute or two of cooking time but will give you even juicier chicken fingers.
- → Why do you need to refrigerate the coated chicken before baking?
- This 20-30 minute chilling time helps the coating adhere better to the chicken. The cool temperature allows the egg mixture to set, which means less coating falls off during baking, giving you perfectly crispy chicken fingers.