For the chicken fingers:
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch strips)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Thai sticky sauce:
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (adjust for desired spice)
Garnish (optional):
- Chopped green onions
- Sesame seeds
Instructions:
- Prepare the chicken: Pat the chicken strips dry with paper towels.
- Set up the breading station: Set up three shallow bowls – one with flour, salt, and pepper, one with beaten eggs, and one with panko breadcrumbs.
- Bread the chicken: Dredge chicken strips in flour, then dip in eggs, and then fully coat in panko breadcrumbs. Press the breadcrumbs onto the chicken to help them adhere.
- Chill the chicken: Place breaded chicken on a baking sheet and refrigerate for at least 20 minutes. This helps the breading stay on during frying.
- Make the sauce: While the chicken chills, mix all sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened.
- Fry the chicken: Heat about 1/2-inch of oil in a large skillet over medium-high heat. Once oil is hot, carefully add chicken fingers in batches, avoiding overcrowding. Fry for about 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
- Toss with sauce: Toss cooked chicken fingers in the warm sauce until evenly coated.
- Garnish and serve: Sprinkle with green onions and sesame seeds (optional). Serve immediately while warm and crispy.
Tips:
- Adjust spice level: Increase or decrease the red pepper flakes according to your heat preference.
- Serve with: Serve with jasmine rice, stir-fried vegetables, or a simple salad for a complete meal.
- Air Fryer option: For a healthier alternative, arrange chicken in a single layer in your air fryer basket preheated to 400°F (200°C). Cook for about 10-12 minutes, flipping halfway through.
- Make-ahead: You can bread the chicken and make the sauce a few hours in advance. Store the chicken in the refrigerator until ready to fry.
Enjoy your delicious and flavorful Thai Sticky Chicken Fingers!
