Tangy Thai Sticky Chicken Fingers
Crispy, tender chicken fingers coated in a tangy sweet chili glaze with notes of garlic, ginger, and soy. An oven-baked delight kissed by Thai flavors perfect for any sticky-finger craving.
Equipment
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Marinate chicken tenders in buttermilk for at least 15 minutes.
- In a bowl, mix panko, flour, garlic powder, salt, pepper, and paprika.
- Dredge marinated chicken in breadcrumb mixture, pressing to coat.
- Place chicken on baking sheet and bake for 25-30 minutes until golden and cooked.
- Simmer sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic in saucepan until slightly thickened.
- Brush or toss baked chicken with sauce.
- Garnish with chopped cilantro and serve warm.
Notes
Make sauce while baking to save time. Use parchment paper for easy cleanup.