Thai Sticky Chicken Fingers are a crunchy, sticky, and irresistible recipe for any occasion. Absolutely addicting!
Capital Duh-looking at over the present formula for Thai Sticky Chicken Fingers, which will be a raving success at your Super Bowl watch party this end of the week (or like, supper around evening time!)
Subsequent to realizing which groups are going to the Super Bowl this year (and absolutely blameworthy of requesting Ben for the sole reason from making a themed dish for you) I chose to toss a topic out the window and rather focus on making a dish that you will desire until you genuinely make at that point dive into, on the grounds that that is by and large how I’d portray Thai Sticky Chicken Fingers – craveable!
Chicken bosoms cut into strips are covered in a sans gluten breading that is spiked with cut almonds for an awesome taste and crunch that, get this, really remains on the chicken strips! How frequently have you made natively constructed chicken strips or chicken bosoms just to have the breading tumble off in the wake of hauling them out of the broiler? I’ll show you my mystery to ensuring it remains solidly set up.
Subsequent to preparing, the chicken tenders are thrown in a tacky appetizing sweet, Thai-roused sauce at that point put back in the stove for a couple of moments to make a marvelous crude covering. Furthermore, great cheap. Dislike, conspicuously cutting somebody in line at the fish market, which I’ve been raging over for as far back as four days. Please! In any case, these chicken tenders will take your breath away. A little sweet, a little warmth, and consummately crunchy and tacky. Snatch a moist disposable cloth.
INGREDIENTS
Makes 20-24 chicken fingers
- 1-3/4lbs chicken breasts cut into 1” thick strips
- 1/2 cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)
- salt and pepper
- 2 eggs
- 2 Tablespoons milk (any kind, I used unsweetened almond milk)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
- 3/4 cup sliced almonds, divided
- 1/4 cup cilantro, chopped
For the sauce:
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 glove garlic, microplaned or minced
- 1/4 teaspoon red chili pepper flakes (or more or less)
DIRECTIONS
- Line 2 baking sheets with foil then spray very well with nonstick spray and set aside.
- Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Rice Chex to food processor then process until fine crumbs and then add to almond crumbs.(Alternatively you could add Rice Chex to a large Ziplock bag then pulverize by rolling over the bag with a rolling pin.) Season almond + bread crumb mixture lightly with salt and pepper.
- Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere – don’t skip this step or breading will fall off. Preheat oven to 425 degrees.
- Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through.
- Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.
