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Every bite of these Thai Sticky Chicken Fingers brings a burst of taste and crunch. Juicy chicken strips are wrapped in a crispy almond coating, then drizzled with a tangy-sweet Thai sauce that forms an addictive sticky layer. You won't be able to stop munching once you try the amazing contrast between the crunchy outside and moist inside.
I brought these chicken fingers to a block party once and spent the whole evening telling folks how I got that sticky coating to stay put without falling off. Now my kids beg me to make them at least twice a month.
Key Ingredients
- Boneless chicken breasts: Sliced into 1-inch strips so they cook evenly.
- Gluten-free flour: Forms the base layer that helps everything stick.
- Eggs and milk: Work together to make the breading cling to the chicken.
- Sliced almonds: Broken down into small bits for amazing texture.
- Rice Chex crumbs: Give that wonderful crunch on the outside.
- Sweet chili sauce: Creates the sticky texture and flavor foundation.
- Tamari: Brings a rich savory depth.
- Rice vinegar and lime juice: Add a zingy freshness.
Cooking Instructions
- Crush The Almonds:
- Pulse sliced almonds in a food processor until they become rough crumbs.
- Make The Crunchy Mix:
- Turn Rice Chex cereal into fine crumbs, then combine with almond bits, salt, and pepper.
- Get Chicken Ready:
- Cut chicken into strips and dust with flour before dipping in the egg-milk mix.
- Coating Process:
- Cover chicken pieces in the almond crumb mixture, pressing down firmly so it sticks.
- Chill For Better Results:
- Let the breaded chicken rest in the fridge for 20-30 minutes to set the coating.
- Oven Method:
- Cook at 425°F, turning once halfway, until golden and crispy.
- Whip Up The Sauce:
- Cook sweet chili sauce, tamari, rice vinegar, lime juice, and spices until slightly thick.
- Final Touch:
- Coat baked chicken fingers with warm sauce, then bake 4-5 minutes more to set.
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My grandpa was an Asian food chef who always taught me to balance sweet, sour, salty, and spicy elements. This sauce really shows that balance, with each ingredient playing its own important part.
Great Side Dish Ideas
Try serving with coconut rice to mop up that extra yummy sauce, or go with a simple cucumber salad for something cool and fresh. Adding steamed broccoli or snap peas brings nice color and good nutrition.
Ways To Switch It Up
Want more heat? Just throw in extra red pepper flakes or add some sriracha. For a nutty twist, mix in two tablespoons of peanut butter. Can't do nuts? Just swap the almonds for sesame seeds.
Storing What's Left
Keep any extras in a sealed container in your fridge for up to three days. When you're ready to eat them again, warm in a 350°F oven for 7-10 minutes to bring back the crunch. You can also freeze the raw breaded chicken for up to two months.
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I found that taking a few extra minutes to chill the breaded chicken in the fridge completely changed my results from just okay to amazing. There's something truly magical about that almond crunch mixed with the sticky Thai sauce.
Frequently Asked Questions
- → Can I prep Sticky Thai Chicken ahead of time?
- Yes! Coat the chicken and refrigerate for up to 4 hours before baking. It's best to make the sauce fresh and add it after baking. Leftovers can be reheated at 350°F for 10 minutes, but they’re tastiest when fresh.
- → What can I serve with Sticky Thai Chicken?
- It’s great with jasmine rice, a cucumber salad, or stir-fried veggies. For something casual, serve with extra sauce for dipping as finger food.
- → Can I make this recipe nut-free?
- Of course! Replace almonds with extra Rice Chex, crushed corn flakes, or regular panko breadcrumbs (if not gluten-free). The texture changes slightly, but it’s still tasty.
- → How spicy is this dish?
- It's mildly spicy with 1/4 teaspoon chili flakes. Adjust to your taste—add more for extra kick or skip it entirely for a kid-friendly option.
- → Can I swap chicken breasts for chicken thighs?
- Totally! Use boneless, skinless thighs cut into strips. You might need a couple more minutes of cooking, but they’ll be extra juicy.
- → Why refrigerate coated chicken before baking?
- Letting it chill for 20-30 minutes helps the coating stick better. The cold sets the egg layer, keeping the crispy breading intact while baking.