Thai Sticky Chicken Fingers

 Here’s a recipe for Thai Sticky Chicken Fingers, a sweet and savory dish with a deliciously sticky glaze that combines Thai flavors like ginger, garlic, and lime.

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Ingredients

For the Chicken Fingers

1 lb (about 450g) chicken tenders (or boneless, skinless chicken breasts cut into strips)

1/2 cup all-purpose flour (for dredging)

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper, to taste

1 egg, beaten

1/2 cup panko breadcrumbs (optional, for extra crunch)

2 tbsp vegetable oil (for frying)

For the Thai Sticky Sauce

1/4 cup soy sauce (or tamari for gluten-free)

1/4 cup honey or brown sugar

2 tbsp rice vinegar

2 tbsp fish sauce

1 tbsp lime juice (freshly squeezed)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1/2 tsp chili flakes (optional, for heat)

1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For Garnish (optional)

Chopped fresh cilantro

Lime wedges

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Instructions

1. Prepare the Chicken Fingers

In a shallow bowl, combine flour, garlic powder, onion powder, salt, and pepper.

Dip each chicken tender into the flour mixture, coating it evenly. Then dip it into the beaten egg, and coat again in panko breadcrumbs (if using) for extra crunch.

Heat vegetable oil in a large skillet over medium-high heat.

Cook the chicken fingers for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove the chicken from the pan and set it aside on a paper towel-lined plate to drain any excess oil.

2. Make the Thai Sticky Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, fish sauce, lime juice, garlic, ginger, and chili flakes.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Once it’s simmering, whisk in the cornstarch-water mixture and continue to cook for 1-2 minutes, until the sauce thickens and becomes sticky.

3. Coat the Chicken with the Sauce

Once the sauce has thickened, toss the cooked chicken fingers in the sticky sauce until they are evenly coated.

You can also drizzle the sauce over the chicken if you prefer not to coat them completely.

4. Serve

Serve the Thai Sticky Chicken Fingers with a sprinkle of chopped cilantro and lime wedges on the side for added freshness.

These chicken fingers are great with rice, noodles, or as a snack on their own!

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Tips

For a spicier version, you can add more chili flakes to the sauce or use fresh chopped Thai red chilies.

You can bake the chicken fingers in the oven instead of frying them for a lighter version. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Enjoy your Thai Sticky Chicken Fingers, a crispy, sweet, and savory treat with irresistible Thai flavors!