Thai Sticky Chicken Fingers - Irresistibly Crunchy (2024)

Capital Duh-eyeing over today’s recipe for Thai Sticky Chicken Fingers, which are going to be a smash hit at your Super Bowl watch party this weekend (or like, dinner tonight!)

After learning which teams are going to the Super Bowl this year (and totally guilty of asking Ben for the sole purpose of creating a themed dish for you) I decided to throw a theme out the window and instead concentrate on creating a dish that you’re going to crave until you physically make then sink your teeth into, because that’s exactly how I’d describe Thai Sticky Chicken Fingers – craveable!

Watch How to Make Them!

What are Thai Sticky Chicken Fingers?

Chicken breasts sliced into strips are coated in a gluten-free breading that’s spiked with sliced almonds for a spectacular taste and crunch that, get this, actually stays on the chicken fingers! How many times have you made homemade chicken fingers or chicken breasts only to have the breading fall off after pulling them out of the oven? I’ll show you my secret to making sure it stays firmly in place.

After baking, the chicken strips are tossed in a sticky-savory-sweet, Thai-inspired sauce then placed back in the oven for a few minutes to create a fabulous tacky coating. And good tacky. Not like, blatantly cutting someone in line at the fish market, which I’ve been fuming over for the past four days. COME ON! Anyway, these chicken fingers are going to knock your socks off. A little sweet, a little heat, and perfectly crunchy and sticky. Grab a wet wipe.

I recently heard that pizza is the #1 foodpeople eat during the Super Bowl but seriously, ditch the grease and make a batch of these bad boys instead. You won’t regret it!

How to Make This Recipe

Start by pulverizing 1/2 cup sliced almonds in a food processor or chopper until they’re mostly crumby, like the picture below, then add to a shallow dish like an 8×8 baking dish.

I originally made these chicken fingers with just gluten-free bread crumbs but added almonds into the breading mix after Ben suggested it.

He said, and I quote, “You should put almonds in there. They used to do it at Jimmy’s (the restaurant he worked at in high school,) and they won awards like, all the time, or whatever.” Love it. Anyway, they werea great addition fornot only amping up theThai-inspired taste, but alsogiving the chicken fingers a deep, satisfying crunch.

Next, process 4 cups gluten-freeRice Chex to create 2 cups crumbs OR measure out 2 cups panko bread crumbs (dish WILL NOT be GF if using normal panko bread crumbs.) Alternatively, you could add the Rice Chex to a big Ziplock bag then roll over it with a rolling pin until pulverized.

Add the crumbs to the almond crumbs in a shallow dish then season lightly with salt and pepper and set aside.

Next get the chicken ready. As I mentioned, I made my own chicken fingers by slicing 1-3/4lbs chicken breasts into 1″ strips. This is a much more economical way to get chicken fingersvs buying chicken tenderloins which usually cost a couple bucks more.

Toss the chicken strips in a bag with 1/2 cup gluten-free (or all-purpose flour if you do not need to eat GF) plus 3/4 teaspoon salt and 1/2 teaspoon pepper then shake until well coated.

Working in batches, shake any excess flour from the chicken strips then dunk them in a shallow dish with 2 eggs whisked with 2 Tablespoons milk (any kind – I used unsweetened almond milk) then roll in the crumbs, pressing to make sure they stick to the chicken strips. Place the chicken strips on 2 baking sheets that have been lined with foil and sprayed VERY well with nonstick spray.

How to Make Your Chicken Breading Stick

Now, this is the important part! Place the baking sheets into the refrigerator for 20-30 minutes to give the breading a chance to adhere to the chicken strips. This is what will prevent it from falling off the chicken fingers once they’rebaked. Miracle secret revealed!

After the resting period, spray the tops of the chicken strips with nonstick spray or olive oil then bake for 10 minutes at 425 degrees. Turn the strips over, spray the tops with nonstick spray, then place back into the oven, flipping and rotating the baking sheets to ensure even cooking. Bake for 7-9 more minutes or until the chicken fingers are golden brown and cooked through.

Meanwhile, get the sticky Thai sauce cooking! To a saucepan add 1/2 cup each sweet chili sauceandwater, 1/4 cup each brown sugarand gluten-free Tamari, 2 Tablespoons each rice vinegar and lime juice, 1/2 teaspoon ground ginger, 1/4 teaspoon red chili pepper flakes, and 1 microplaned or minced garlic clove (and a partridge ina pear tree.) Honestly it sounds like a lot of ingredients but I had 99% of them alreadyon hand. Bring the sauce to a boil then reduce the heat to medium and simmer until slightly thickened and reduced, 5-6 minutes.

Ok I have to show you the sweet chili sauce I used. I found this in the health food section at the grocery store and it is sooooo good! Frank’s also has a version but this is the most homemade-tasting sweet chili sauce I’ve ever had. Definitely not tooth-achingly sweet like some other bottles I’ve tried!

Pour the sauce into a large bowl then dunk the chicken fingers in using tongs until well coated and place back onto the baking sheet. Bake for 4-5 more minutes, watching carefully to avoid burning, then pull them out.

Transfer the chicken fingers to a platter then sprinkle with more sliced almonds and chopped cilantro for freshness and color, then feast!

More Craveable Chicken Recipes

• Chicken Pad Thai
• Chicken Fried Rice
• Gnocchi Chicken Pot Pie
• Pizza Chicken
• BBQ Chicken Quesadillas
• Baked Chicken Thighs

Crunchy, sweet, salty, STICKY – you’re going to love these chicken fingers on game day or any day! Serve with rice and steamed broccoli to make it a meal or place on a platter to nibble on throughout the game. Enjoy!

This recipe was developed as part of my partnership with Fisher Nuts. All recipes and thoughts are my own!