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Thai Sticky Chicken Fingers Recipe

Thai Sticky Chicken Fingers Recipe
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★★★★★

4.9 from 10 reviews

These Thai Sticky Chicken Fingers are crispy, flavorful, and coated in a sweet and tangy homemade sauce. Perfect for a gluten-free snack or meal, they feature tender chicken strips breaded in a crunchy almond and gluten-free crumb mixture, baked to golden perfection, and glazed with a delicious sticky sauce made from tamari, brown sugar, and lime juice. Garnished with fresh cilantro and sliced almonds for added texture and flavor.

Ingredients

Scale

Chicken and Coating

  • 1–3/4 lbs chicken breasts, cut into 1” thick strips
  • 1/2 cup gluten free flour (or all-purpose flour if not gluten-free)
  • Salt and pepper, to taste
  • 2 eggs
  • 2 Tablespoons milk (any kind)
  • 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups gluten free bread crumbs
  • 3/4 cup sliced almonds, divided

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 if not gluten-free)
  • 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 (adjust to taste)
  • 1/4 cup chopped cilantro, for garnish

Instructions

  1. Line pans: Line two half-sheet pans with parchment paper or foil, then spray very well with nonstick spray and set aside.
  2. Prepare crumbs: Whisk eggs and milk together in a shallow dish. Place 1/2 cup sliced almonds into a food processor and pulse until finely ground. Pour the almond crumbs into another shallow dish. Process Rice Chex cereal until fine crumbs form, then add to the almond crumbs. Season the combined mixture with salt and pepper to taste.
  3. Coat chicken: In a large Ziplock bag, add gluten-free flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then toss the chicken strips until well coated. Shake off any excess flour, then dip each strip into the egg mixture, and roll in the almond and breadcrumb mixture, pressing firmly to ensure the crumbs adhere. Place coated chicken fingers onto the prepared baking sheets.
  4. Chill: Refrigerate the coated chicken fingers for 20-30 minutes to allow the breading to fully adhere. This crucial step prevents the coating from falling off during baking.
  5. Bake first round: Preheat the oven to 425°F (220°C). Spray the tops of the chicken fingers with extra virgin olive oil or nonstick spray. Bake for 10 minutes.
  6. Flip and bake again: Carefully flip the chicken fingers, spray the tops again, rotate the pans for even cooking, then bake for an additional 7-9 minutes until golden brown and cooked through.
  7. Make the sauce: While baking, combine sweet chili sauce, water, brown sugar, tamari, rice vinegar, lime juice, ground ginger, minced garlic, and red chili flakes in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer for 5-6 minutes until the sauce thickens slightly.
  8. Glaze chicken: Pour the sauce into a wide bowl. Using tongs, dunk each baked chicken finger into the sauce, then return to the baking sheets.
  9. Final bake: Bake the sauce-coated chicken fingers for 4-5 more minutes, keeping a close eye to avoid burning, as the sauce caramelizes and becomes sticky.
  10. Garnish and serve: Sprinkle the remaining 1/4 cup sliced almonds and chopped cilantro over the finished chicken fingers. Serve immediately for a crisp, flavorful dish.

Notes

  • For gluten-free preparation, ensure all ingredients including tamari and rice Chex are certified gluten-free.
  • If you do not have a food processor, finely chopped almonds and crushed gluten-free crackers can be used as a substitute.
  • Adjust red chili flakes to control the heat level of the dish.
  • Refrigerating the coated chicken fingers before baking is essential to keep the breading intact.
  • Use nonstick spray or oil to keep chicken fingers crispy and prevent sticking.
  • Serve with a fresh side salad or jasmine rice for a complete meal.

Nutrition

Keywords: Thai chicken fingers, gluten free chicken, sticky chicken recipe, almond crusted chicken, baked chicken fingers, sweet chili chicken, Thai appetizers

Find it online: https://servedbynora.com/thai-sticky-chicken-fingers-recipe/