Sticky Chicken Fingers (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
1/4 cup fresh cilantro, loosely chopped
02 -
3/4 cup sliced almonds, split into two portions
03 -
4 cups of Rice Chex cereal, blended into 2 cups of crumbs
04 -
1/2 cup gluten-free flour
05 -
2 tablespoons milk (any type works)
06 -
Sea salt plus freshly ground black pepper, to taste
07 -
2 large eggs
08 -
1-3/4 lbs of chicken breast, cut into strips about an inch thick
→ Sweet-Spicy Sauce
09 -
1/2 teaspoon of ground ginger
10 -
1/4 cup reduced-sodium tamari, gluten-free
11 -
1/4 teaspoon chili flakes (adjust spiciness to your liking)
12 -
1 clove of garlic, either pressed or minced
13 -
2 tablespoons of fresh lime juice
14 -
1/2 cup of sweet chili sauce
15 -
2 tablespoons of rice vinegar
16 -
1/4 cup brown sugar
17 -
1/2 cup water
# Instructions:
01 -
Cover two baking sheets with foil or parchment. Spray them generously with non-stick spray, then set them aside. They'll be ready for the chicken later.
02 -
In one shallow dish, whisk together the eggs and milk until smooth. Grind 1/2 cup almonds in a food processor until they resemble crumbs, then mix them with the crushed Rice Chex cereal in another shallow dish. Add salt and pepper to taste.
03 -
Put the gluten-free flour, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into a large resealable bag. Toss in the chicken strips and shake until they're coated evenly. Dip each strip first in the egg mixture, then roll in the almond-Rice Chex crumbs. Press lightly so the coating sticks. Lay the pieces on your prepared baking sheets.
04 -
Refrigerate the coated chicken for 20-30 minutes. This step helps the crumbs stick better, so don't skip it unless you're okay with a messy coating.
05 -
Preheat your oven to 425°F. Spray the top of the chicken strips with cooking spray or oil. Bake them for about 10 minutes. Flip each piece, spray the other side, rotate the trays, and bake for another 7-9 minutes. You're looking for a crispy, golden brown finish.
06 -
While the chicken's in the oven, combine all the sauce ingredients in a small pot. Heat it over medium-high, letting it simmer. Lower the heat and keep simmering until the mixture thickens slightly, which takes about 5-6 minutes.
07 -
Pour the sticky sauce into a shallow bowl. Use tongs to dip each baked chicken strip fully into the sauce. Put them back on the baking trays and pop them in the oven for another 4-5 minutes. Keep an eye on them to avoid burning.
08 -
Scatter the remaining sliced almonds and chopped cilantro over the chicken. Serve them hot and enjoy their sweet and sticky goodness!
# Notes:
01 -
If you're looking for something fun to share with family or guests, these sticky chicken strips are a hit!
02 -
The blend of spicy sweetness and crunch makes these dishes stand out.
03 -
Dial up or down the heat by using more or fewer chili flakes—it’s all about what you like best.