Thai Sticky Chicken Fingers

Name: Thai Sticky Chicken Fingers
Cuisine: Asian, Thai
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; 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)

5 steps

Gluten-Free Thai Sticky Chicken Fingers are crunchy, sticky, and irresistible - perfect for game day!

Updated at: Thu, 17 Aug 2023 05:36:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories149.6 kcal (7%)

Total Fat6.4 g (9%)

Carbs14.4 g (6%)

Sugars5 g (6%)

Protein8.9 g (18%)

Sodium378.2 mg (19%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1.75 lbschicken breasts

cut into 1” thick strips

½ cupgluten-free flour

or all-purpose, dish will not be gf if using ap flour

salt

pepper

2eggs

2 tablespoonsmilk

any kind, unsweetened almond milk

4 cupsrice chex

gluten - free, pulverized into 2 cups crumbs

¾ cupalmonds

sliced, divided

¼ cupcilantro

chopped

½ cupsweet chili sauce

½ cupwater

¼ cupbrown sugar

¼ cuptamari sauce

gluten-free, or soy, dish will not be gf if using soy sauce

2 tablespoonsrice vinegar

2 tablespoonsfresh lime juice

½ teaspoonground ginger

1 clovegarlic

microplaned or minced

¼ teaspoonred chili pepper flakes

or more or less

Instructions

Step 1

Line 2 baking sheets with foil then spray very well with nonstick spray and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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