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Every bite of these Thai Sticky Chicken Strips packs a punch of flavor and texture. Juicy chicken pieces get a crunchy almond coating before being smothered in a mouthwatering sweet-savory Thai glaze that sticks beautifully to the surface. You won't be able to stop eating these once you taste the amazing contrast between the crunchy outside and tender inside.
The first time I made these chicken strips for my neighbors, everyone kept asking me how I got that sticky coating to stay put without falling off. Now my kids beg me to make them at least twice every month.
Key Ingredients
- Boneless chicken breasts: Sliced into 1-inch strips so they cook evenly.
- Gluten-free flour: Forms the first layer that helps everything stick.
- Eggs and milk: Work together to make the breading stick to the chicken.
- Sliced almonds: Ground up for amazing crunch and texture.
- Rice Chex crumbs: Give that wonderful crispy outside layer.
- Sweet chili sauce: Creates the sticky texture and base flavor.
- Tamari: Brings in that rich savory taste.
- Rice vinegar and lime juice: Add tangy freshness to balance everything.
Cooking Instructions
- Start With The Nuts:
- Pulse sliced almonds in your food processor until you get rough crumbs.
- Mix The Crunchy Stuff:
- Turn Rice Chex into fine crumbs, then combine with the almond bits, salt, and pepper.
- Get Chicken Ready:
- Cut chicken into strips then dust with flour before dunking in the egg-milk mix.
- Coat Thoroughly:
- Cover chicken pieces in the almond crumb mixture, pressing down firmly so it sticks well.
- Chill To Set:
- Let the breaded chicken rest in the fridge for 20-30 minutes so the coating stays put.
- Cook Until Golden:
- Bake at 425°F, turning once halfway, until they look golden brown.
- Whip Up The Sauce:
- Cook sweet chili sauce, tamari, rice vinegar, lime juice, and spices until they thicken up.
- Add Final Touch:
- Toss the baked chicken in warm sauce, then pop back in the oven 4-5 minutes to set the glaze.
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My grandpa was an Asian cuisine chef who always talked about getting the right mix of sweet, sour, salty and spicy flavors. This sauce really shows what he meant - every ingredient plays its own important part.
Great Serving Ideas
Try them with coconut rice to soak up all that yummy sauce, or add a simple cucumber salad for something cool and fresh. They're also great with steamed broccoli or snap peas for color and nutrients.
Ways To Switch It Up
Want more heat? Just throw in extra red pepper flakes or a squirt of sriracha. For peanut lovers, mix in two tablespoons of peanut butter. Can't do nuts? Just use sesame seeds instead of almonds.
Storing For Later
Keep any extras in a sealed container in your fridge for up to three days. When you're ready to eat them again, warm in a 350°F oven for 7-10 minutes to bring back the crunch. You can also freeze the raw breaded chicken for up to two months.
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I can't stress enough how much difference it makes to chill the breaded chicken before cooking. That little extra step took these from just okay to amazing. There's something truly special about the almond crunch combined with that sticky Thai coating.
Frequently Asked Questions
- → How far in advance can I prepare Sticky Chicken Fingers?
- You can coat the chicken and refrigerate it up to 4 hours before baking. For the freshest results, make the sauce right before adding it. Cooked chicken reheats best in an oven at 350°F for 10 minutes but is tastiest when fresh.
- → What are good sides for Sticky Chicken Fingers?
- Pair these with fluffy jasmine rice, a cucumber salad, or stir-fried veggies. If you're going casual, enjoy them as finger food with some extra dip on the side.
- → What can I use instead of almonds for a nut-free option?
- No problem! Replace almonds with more Rice Chex crumbs, crushed corn flakes, or panko if gluten isn't a concern. It'll still be crunchy and delicious.
- → How spicy do these chicken fingers turn out?
- With a little chili added, they’re mildly spicy. Add more for heat lovers or skip it for a totally kid-friendly version.
- → Can chicken thighs replace chicken breasts in the dish?
- Definitely! Use boneless chicken thighs and slice them into similar-sized strips. They might need a bit more baking time but will turn out just as flavorful, maybe even juicier.
- → Why chill the coated chicken before cooking?
- Chilling helps the breading stick better. The cold sets the coating so it won't fall off, keeping your chicken perfectly crispy when baked.