Name: Thai Sticky Chicken Fingers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 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); 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 cilantro (chopped, for garnish)

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Introduction

These Thai Sticky Chicken Fingers are a perfect combination of crunchy, sweet, and tangy flavors that everyone will love. Coated with a crunchy almond and rice Chex crust, then glazed in a luscious homemade sauce, they’re ideal for a tasty snack or a flavorful meal.

The image shows a close-up of crispy, golden-brown fried chicken pieces coated with a crunchy nutty layer, with one piece in front having a bite taken out, revealing the white tender inside. The chicken pieces are sprinkled with small green herb leaves on top. They are placed on a white plate, resting on a white marbled surface. In the blurred background, there are hints of light green lime wedges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
1/4 cup cilantro (chopped)
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 (or more or less)

Instructions

Step 1: Line two half-sheet pans with parchment paper or foil, then spray them very well with nonstick spray. Set aside.
Step 2: In a shallow dish, whisk together eggs and milk. Add 1/2 cup sliced almonds to a food processor and pulse until mostly fine crumbs form. Transfer to another shallow dish. Next, pulse the Rice Chex until finely ground and mix with the almond crumbs. If using store-bought bread crumbs, skip this step. Season the crumb mixture with salt and pepper.
Step 3: In a large ziplock bag, combine flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken strips and toss to coat well. Shake off excess flour from each piece.
Step 4: Dunk each floured chicken strip into the egg mixture, then roll it thoroughly in the almond and bread crumb mixture, pressing gently to make sure the crumbs stick. Arrange the coated chicken fingers on the prepared baking sheets.
Step 5: Refrigerate the coated chicken fingers for 20-30 minutes to help the breading adhere properly. Do not skip this step, as it ensures the coating stays on while baking.
Step 6: Preheat the oven to 425°F (220°C). Lightly spray the tops of the chicken fingers with olive oil or nonstick spray. Bake for 10 minutes.
Step 7: Flip the chicken fingers, spray the tops again with nonstick spray, then return to the oven. Flip and rotate the baking sheets halfway through, baking for an additional 7-9 minutes until the chicken is golden and cooked through.
Step 8: While the chicken bakes, prepare the sauce. In a small saucepan, combine sweet chili sauce, water, brown sugar, tamari, rice vinegar, lime juice, ground ginger, garlic, and red chili flakes. Bring to a simmer over medium-high heat, then reduce to medium and cook until the sauce thickens slightly, about 5-6 minutes.
Step 9: Pour the sauce into a wide bowl. Using tongs, dunk the baked chicken fingers into the sauce, then place them back on the baking sheets. Bake for another 4-5 minutes, watching closely to prevent burning.
Step 10: Serve the chicken fingers sprinkled with the remaining sliced almonds and chopped cilantro for a fresh, crunchy finish.

Tips & Variations

For extra crunch, use homemade almond and Rice Chex crumbs rather than store-bought bread crumbs.
If you prefer less heat, adjust or omit the red chili flakes in the sauce.
Substitute lime juice with lemon juice for a slightly different citrus flavor.
Serve with a side of steamed jasmine rice or a fresh salad to make it a complete meal.

Storage

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or regular oven at 350°F (175°C) for 8-10 minutes to maintain crispiness. Avoid microwaving if you want to keep the coating crunchy.

How to Serve

The image shows a close-up of golden brown fried chicken pieces arranged on a white plate. The chicken has a crunchy, textured coating with visible bits of seasoning and small green herbs sprinkled on top. The chicken piece in the foreground has a bite taken from it, revealing tender, white meat inside with a slightly juicy texture. The background shows more pieces of the same fried chicken and some blurred green garnish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of almonds?

Yes, you can substitute sliced almonds with pecans or cashews for a different flavor and texture, but chop them finely to help the crumbs adhere better.

Is this recipe suitable for gluten-free diets?

Absolutely, as long as you use gluten-free flour, Rice Chex, bread crumbs, and tamari. Double-check all ingredient labels to ensure they are certified gluten free.