Thai Sticky Chicken Fingers (Printable)

Crispy baked chicken strips tossed in a sweet, tangy, and spicy Thai-inspired glaze with sweet chili and honey.

# What You'll Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons water
07 - 2 cups panko breadcrumbs

→ Sauce

08 - 1/3 cup sweet chili sauce
09 - 2 tablespoons soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha (optional, for extra heat)
13 - 1 teaspoon sesame oil
14 - 1 garlic clove, minced

→ Garnish

15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges (optional)

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease it.
02 - Season the chicken strips evenly with salt and black pepper on all sides.
03 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with water, and one with panko breadcrumbs.
04 - Dredge each chicken strip lightly in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko breadcrumbs to coat evenly. Arrange on the prepared baking sheet.
05 - Bake for 18 to 20 minutes, flipping once halfway through, until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F.
06 - While the chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, and minced garlic in a saucepan over medium heat. Whisk continuously until the mixture begins to bubble, then remove from heat.
07 - Transfer the baked chicken strips to a large bowl. Pour the warm sauce over the top and gently toss until every piece is evenly coated.
08 - Arrange the sauced chicken fingers on a serving platter. Sprinkle with chopped fresh cilantro and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The sticky glaze caramelizes just enough in the oven to create that addictive crackly coating without deep frying.
  • Everything bakes on one sheet pan so cleanup is almost nonexistent.
  • They taste like something from a restaurant menu but require zero culinary training to pull off.
02 -
  • Do not crowd the baking sheet or the chicken will steam instead of crisp and you will lose that satisfying crunch entirely.
  • Toss the chicken in the sauce right before serving because if it sits too long the coating softens and you want that contrast of crispy and sticky.
03 -
  • Press the panko firmly onto each strip with your palms because loose breadcrumbs fall off during baking and leave bare patches.
  • Let the sauce cool for two minutes before tossing because a slightly thicker glaze clings better and coats more evenly than a thin hot one.

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