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I originally made these chicken fingers with just gluten-free bread crumbs but added almonds into the breading mix after Ben suggested it.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!
Lyndsey Rullman 04.24.2021
These look insanely good. Can’t wait to make these!
April 04.11.2021
This was a lot of work but they were delicious! Thanks!
Kristin 04.12.2021
So glad to hear that, April!
Lori 01.28.2021
You didn’t specify if the rice wine vinegar is seasoned or not. I will use non stick foil next time. What do you think about using a greased rack to hold the chicken during baking? I also had to substitute lemon for the lime, don’t know how that would change the flavor.
Kristin 02.01.2021
Hi Lori! You could use a greased rack if you like though I found the greased foil gave both sides great crunch. Using a lemon instead of a lime would definitely alter the flavor of the sauce.
Brooke 01.11.2021
Hi! These were great! My family devoured them ?Do you by chance have the nutritional value for this recipe or the sauce? TIA ?
DebS 12.29.2020
This looks amazing. However, my daughter has a severe nut allergy. Is there a way to make it without the nuts?
Kristin 12.31.2020
You can leave the nuts out and add more breadcrumbs, Deb! :)
Jen Shaw 12.26.2020
I am looking at the Thai Sticky chicken fingers recipe. What could I use instead of the egg?
Cyd2006 12.06.2020
These were absolutely DELICIOUS! I loved the idea of using almonds and Chex as breading and will use this for other recipes, too. I did not change anything, but just omitted the crushed pepper flakes. Wonderful recipe❣️
Sherry Majeski 07.06.2020
LOVE these!! Thai sauce was delicious might try making with a buffalo sauce. The tenders were so crispy and not soggy.
SMum 05.19.2020
I took the shortcut route and used frozen chicken fingers, but this sauce hit it out of the park. Big thumbs up from the family, even those who don’t necessarily like spicy. Looking forward to making the real deal.
Mike 05.18.2020
These are wonderful! My wife and I loved them and the idea of using rice checks cereal rather than bread crumbs. I cut the recipe in half and it scales very nicely. We are not GF people but with the exception of the flour I followed the recipe exactly.Thanks for a great dish!
Cheryl 05.15.2020
We love this recipe! Instead of using the nuts, we bread the chicken strips in a mixture of parmesan and panko bread crumbs (a couple of tablespoons of parmesan to 1 cup panko). For the chicken, we 1) place chicken strips in melted butter (1 stick should do it), 2) roll the butter-coated chicken strips in the panko-parmesan mixture, 3) place on a parchment lined cookie sheet, 4) bake at 400 for about 10 – 12 minutes per side. Then, we coat the baked chicken strips in the sticky thai sauce and bake for an additional 2 – 3 minutes per side. We serve with bagged asian salad (I’m looking at you, Aldi). This is one of our favorite easy dinners!
Monica 05.23.2021
I will try with butter this time. So you didn’t coat in egg or flour right?
CourtneyF 05.13.2020
If you have not made these yet, get to it! Perfection. I have made this recipe many many times over. We use coco amino (not the one with soy) and leave out the almonds. There is a soy and nut allergy in the house. I’d love to try it with almonds but there is no lack of anything whatsoever with it’s absence. I double the glaze to use it for dipping. I made a spicy mango dipping sauce the first time around and no-one ate it. All about that glaze!
CourtneyF 05.13.2020
***** I forgot to give it five stars so there you go!
Janice 04.28.2020
Loved it! A bit long to make but worth every minute! I used maple syrup because I didn’t have brown sugar and did not have sweet chili sauce but used an Asian chili sauce and worked wonders! Will do again! Took me around 2 hours from beginning to eating
Jennifer 03.08.2020
This was so delicious and simple. No idea why we didn’t make it earlier, we have been missing out!
Emily Dalen 02.06.2020
Love these!
Anne 02.06.2020
These have become a staple in our house. Fantastic recipe! Thank you!
Kristin 02.06.2020
So happy to hear that, Anne! Thank you so much!
Mary 12.24.2019
I made these and used Pablo crumbs…I thought they scrumptious…husband wasn’t crazy about them.
Dianna Brogden 09.01.2019
For some reason, I was thinking this was an air fryer recipe. Have you tried making in an air fryer? Do you think cooking in an air fryer would be at the same temperature? Cooking time?
Linda T 07.22.2019
Just pulled these out of the oven and they are delish. The sauce is amazing. Putting this into my rotation
Kristin 07.28.2019
So glad to hear it, Linda! Thanks for your feedback and recipe review!
Tamika 06.16.2019
These were absolutely delicious!! They just took longer than expected to prepare. I’ll def make them again. Thx!
Kristin 06.19.2019
I’m so glad you enjoyed, Tamika! Thank you so much for your feedback and recipe rating!