Sticky Thai Chicken (Print Version)
# Ingredients:
→ Chicken & Breading
01 -
1/4 cup fresh cilantro, roughly chopped
02 -
3/4 cup sliced almonds, split into two portions
03 -
4 cups gluten-free Rice Chex, crushed down to 2 cups of crumbs
04 -
2 tablespoons milk (any kind will do)
05 -
2 large eggs
06 -
A pinch of sea salt and a grind of black pepper
07 -
1/2 cup gluten-free flour
08 -
1-3/4 pounds chicken breast, sliced into strips about 1-inch thick
→ Sweet & Tangy Sauce
09 -
1/4 teaspoon red chili flakes (add more or less to match your spice tolerance)
10 -
1 small garlic clove, minced or pushed through a press
11 -
1/2 teaspoon ground ginger
12 -
2 tablespoons lime juice, freshly squeezed
13 -
2 tablespoons rice vinegar
14 -
1/4 cup gluten-free reduced-sodium tamari
15 -
1/4 cup brown sugar
16 -
1/2 cup water
17 -
1/2 cup sweet chili sauce
# Instructions:
01 -
Cover two half-sheet trays with parchment or foil and give them a nice coat of nonstick spray. Set them aside 'til you're ready to lay the chicken strips down.
02 -
In a food processor, grind 1/2 cup almonds until they're mostly powdered, then dump into a shallow bowl. Blend the Rice Chex into fine crumbs, mix them into the almond crumbs, and sprinkle in salt and pepper. In another shallow bowl, beat the eggs and milk together.
03 -
In a ziplock bag, combine the flour, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Drop the chicken strips in and shake to coat. Dust off the extra flour, dip each strip into the egg mixture, then into the almond-Rice Chex crumbs. Press the crumbs onto the strips gently. Place the chicken on your prepared trays as you go.
04 -
Stick the coated chicken into the fridge for 20-30 minutes. Skipping this make-ahead step? Don’t blame me when the crumbs fall off!
05 -
Crank your oven to 425°F. Spray a light mist of oil over the tops of the chicken, bake for 10 minutes, then flip. Spray again, switch the tray positions in the oven, and bake for 7-9 more minutes 'til golden and done.
06 -
As the chicken bakes, throw all the sauce ingredients into a saucepan and let them bubble on medium-high heat. Drop the heat to medium and simmer 5-6 minutes, stirring now and then so it thickens a little.
07 -
Pour the sauce into a big, flat bowl. Use tongs to dip each cooked strip into the sauce. Pop them back onto the baking trays, then throw them into the oven again for 4-5 minutes. Keep an eye on things so nothing burns.
08 -
Toss the rest of the almonds and the chopped cilantro over the sticky chicken before serving. Dive in while they’re fresh and gooey!
# Notes:
01 -
These sweet and spicy Thai-style chicken strips are a hit for casual dinners or appetizers!
02 -
Crunchy on the outside with a sweet kick, they’re hard to put down.
03 -
Want it less spicy? Simply ease back on the red chili flakes.