Capital Duh-eyeing over today’s recipe for Thai Sticky Chicken Fingers, which are going to be a smash hit at your Super Bowl watch party this weekend (or like, dinner tonight!)
After learning which teams are going to the Super Bowl this year (and totally guilty of asking Ben for the sole purpose of creating a themed dish for you) I decided to throw a theme out the window and instead concentrate on creating a dish that you’re going to crave until you physically make then sink your teeth into, because that’s exactly how I’d describe Thai Sticky Chicken Fingers – craveable!
Watch How to Make Them!
What are Thai Sticky Chicken Fingers?
Chicken breasts sliced into strips are coated in a gluten-free breading that’s spiked with sliced almonds for a spectacular taste and crunch that, get this, actually stays on the chicken fingers! How many times have you made homemade chicken fingers or chicken breasts only to have the breading fall off after pulling them out of the oven? I’ll show you my secret to making sure it stays firmly in place.
After baking, the chicken strips are tossed in a sticky-savory-sweet, Thai-inspired sauce then placed back in the oven for a few minutes to create a fabulous tacky coating. And good tacky. Not like, blatantly cutting someone in line at the fish market, which I’ve been fuming over for the past four days. COME ON! Anyway, these chicken fingers are going to knock your socks off. A little sweet, a little heat, and perfectly crunchy and sticky. Grab a wet wipe.
I recently heard that pizza is the #1 food people eat during the Super Bowl but seriously, ditch the grease and make a batch of these bad boys instead. You won’t regret it!
How to Make This Recipe
Start by pulverizing 1/2 cup sliced almonds in a food processor or chopper until they’re mostly crumby, like the picture below, then add to a shallow dish like an 8×8 baking dish.
I originally made these chicken fingers with just gluten-free bread crumbs but added almonds into the breading mix after Ben suggested it.
He said, and I quote, “You should put almonds in there. They used to do it at Jimmy’s (the restaurant he worked at in high school,) and they won awards like, all the time, or whatever.” Love it. Anyway, they were a great addition for not only amping up the Thai-inspired taste, but also giving the chicken fingers a deep, satisfying crunch.
Next, process 4 cups gluten-free Rice Chex to create 2 cups crumbs OR measure out 2 cups panko bread crumbs (dish WILL NOT be GF if using normal panko bread crumbs.) Alternatively, you could add the Rice Chex to a big Ziplock bag then roll over it with a rolling pin until pulverized.
Add the crumbs to the almond crumbs in a shallow dish then season lightly with salt and pepper and set aside.
Next get the chicken ready. As I mentioned, I made my own chicken fingers by slicing 1-3/4lbs chicken breasts into 1″ strips. This is a much more economical way to get chicken fingers vs buying chicken tenderloins which usually cost a couple bucks more.
Toss the chicken strips in a bag with 1/2 cup gluten-free (or all-purpose flour if you do not need to eat GF) plus 3/4 teaspoon salt and 1/2 teaspoon pepper then shake until well coated.
Working in batches, shake any excess flour from the chicken strips then dunk them in a shallow dish with 2 eggs whisked with 2 Tablespoons milk (any kind – I used unsweetened almond milk) then roll in the crumbs, pressing to make sure they stick to the chicken strips. Place the chicken strips on 2 baking sheets that have been lined with foil and sprayed VERY well with nonstick spray.
How to Make Your Chicken Breading Stick
Now, this is the important part! Place the baking sheets into the refrigerator for 20-30 minutes to give the breading a chance to adhere to the chicken strips. This is what will prevent it from falling off the chicken fingers once they’re baked. Miracle secret revealed!
After the resting period, spray the tops of the chicken strips with nonstick spray or olive oil then bake for 10 minutes at 425 degrees. Turn the strips over, spray the tops with nonstick spray, then place back into the oven, flipping and rotating the baking sheets to ensure even cooking. Bake for 7-9 more minutes or until the chicken fingers are golden brown and cooked through.
Meanwhile, get the sticky Thai sauce cooking! To a saucepan add 1/2 cup each sweet chili sauce and water, 1/4 cup each brown sugar and gluten-free Tamari, 2 Tablespoons each rice vinegar and lime juice, 1/2 teaspoon ground ginger, 1/4 teaspoon red chili pepper flakes, and 1 microplaned or minced garlic clove (and a partridge in a pear tree.) Honestly it sounds like a lot of ingredients but I had 99% of them already on hand. Bring the sauce to a boil then reduce the heat to medium and simmer until slightly thickened and reduced, 5-6 minutes.
Ok I have to show you the sweet chili sauce I used. I found this in the health food section at the grocery store and it is sooooo good! Frank’s also has a version but this is the most homemade-tasting sweet chili sauce I’ve ever had. Definitely not tooth-achingly sweet like some other bottles I’ve tried!
Pour the sauce into a large bowl then dunk the chicken fingers in using tongs until well coated and place back onto the baking sheet. Bake for 4-5 more minutes, watching carefully to avoid burning, then pull them out.
Transfer the chicken fingers to a platter then sprinkle with more sliced almonds and chopped cilantro for freshness and color, then feast!
More Craveable Chicken Recipes
- Chicken Pad Thai
- Chicken Fried Rice
- Gnocchi Chicken Pot Pie
- Pizza Chicken
- BBQ Chicken Quesadillas
- Baked Chicken Thighs
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Thai Sticky Chicken Fingers
Description
Gluten-Free Thai Sticky Chicken Fingers are crunchy, sticky, and irresistible - perfect for game day!
Ingredients
- 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.
Notes
Sauce slightly adapted from Simple Comfort Food.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Crunchy, sweet, salty, STICKY – you’re going to love these chicken fingers on game day or any day! Serve with rice and steamed broccoli to make it a meal or place on a platter to nibble on throughout the game. Enjoy!
Martha 05.21.2019
These were excellent and not difficult to make. It did take a bit to prep them but the flavor was worth it!
Julie Gardner 04.14.2019
I made this last night for dinner and it was wonderful! I followed the recipe exactly except for 3 changes: 1) I used almond flour rather than chopping up almonds for the Chex/almond dredge. Worked very well. 2) Gramma’s sauce is pretty spicy, so I didn’t add more red pepper flakes. I’m glad I didn’t because it would have been unbearably spicy. 3) I didn’t add sliced almonds to the finished product, but added sliced scallions along with the cilantro. My family loved this recipe and it is now part of our meal repertoire. Thanks for a great recipe with very well blended and clean flavors.
Rachel Covington 03.11.2019
I made these on Saturday and they were so delicious. How do you keep them crunchy after tossing in the sauce? They became a little soggy and soft after baking with the sauce.
Emily 02.19.2019
These are amazing. I have made them twice now. My family said they were the best ever. They are good the first night, my school kiddos love them cold for lunch, they re-heat in the oven and don’t dry out. First time I used seasoned flour (we are not glueten free), egg/milk, and crushed rice chex/almonds.2nd time–seasoned flour (garlic red pepper mix), egg/buttermilk, rice chex/ground flax.I didn’t make the sauce.
Kristin 02.19.2019
I’m so glad you and your family liked the dish, Emily! Thanks for your feedback and recipe review!
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Lori 05.09.2018
These are ahhhh-mazing! I prepped the chicken, crumb mixture, and sauce a couple of days ago, and my husband did the cooking last night. We were both super impressed with this recipe. We had ours over rice with some steamed sugar snap peas on the side. The best part is that we have leftovers for tonight! This is going into the regular rotation. Yum!
Kristin 05.10.2018
I’m so glad you guys loved the recipes, Lori! Thanks for taking the time to share your feedback and leave a star rating!
Erin M 04.20.2018
TONS of flavor! This was a huge hit with my family! Thank you! Will be saving this one:)
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Leslie 04.15.2018
I made these last night for a dinner party (adapted ever so slightly) and they were a hit! I’ve had this bookmarked forever and finally made them; thanks for a great recipe!
Gina 03.08.2018
Fantastic recipe! Whole family loves it! The sauce is delicious, but the tenders are delicious without the sauce, too. Delicious crunch! Only change I made was 1 tbs of rice vinegar as opposed to 2. I make a lot of Asian food and it seemed like too much. It was great.
cindy 02.26.2018
I’ve made this twice now, it’s very good. The sauce is more of a glaze. We like extra for dipping, and this IS dip worthy! We like spicy so I added about 1/4 cup of Siracha, too. Serve with spicy Thai noodles…YUM!
Brandi 02.07.2018
At your house, how kid friendly we’re these? I definitely want the sauce on mine, but I am thinking about leaving my kiddo’s sauce free. Think it would still be tasty!
Chrissy 01.26.2018
Let me tell you these were AMAZING!!!! My two year old devoured as much as my husband, and he eats ALOT! Everyone really loved these and this was one of the best chicken dishes (GF or not!) that I have ever made! Thank you for the amazing recipe!
Anne PORTER 01.03.2018
Great recipe, clearly explained : the result looks exactly like the pictures! Chicken still moist but crunchy while not fried. Yes, requires work and time but it is worth it!
Maria 12.12.2017
This was amazing!!!!!!! Thank you
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Sheila 07.24.2017
Made this last night for my family… a huge hit. The kids were fighting over the leftovers today. :)
Kristin 07.25.2017
Ahhhaha! So glad everyone loved the dish!! ;)
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