Best 5 Thai Sticky Chicken Fingers Recipes
Thai sticky chicken fingers are a delicious and easy-to-make appetizer or main course. They are made with chicken breasts that are coated in a sweet and spicy sauce and then fried until crispy. The chicken fingers are served with a dipping sauce, such as a sweet chili sauce or a peanut sauce. This article will provide you with the best recipe for making thai sticky chicken fingers, so you can enjoy this delicious dish at home.
Here are our top 5 tried and tested recipes!
STICKY THAI CHICKEN
These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!
Provided by Gina Matsoukas
Categories Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
- Preheat oven to 400 degrees.
- Season chicken liberally with salt and pepper.
- Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
- Add the coconut oil to the skillet.
- Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
- Flip the thighs, cook for another 2 minutes.
- Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
- Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.
Nutrition Facts : Calories 284 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)
Provided by á-5531
Number Of Ingredients 18
Steps:
- Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. 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 Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. 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. 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. 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.
THAI STICKY CHICKEN
Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
- Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
- Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
- Preheat oven to 375 degrees F.
- Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
- Serve with hot rice or Asian noodle dishes.
Nutrition Facts : Calories 686.3, Fat 43, SaturatedFat 10.9, Cholesterol 235.7, Sodium 2804.6, Carbohydrate 16.2, Fiber 1.6, Sugar 11.8, Protein 57.6
STICKY GARLIC CHICKEN BITES RECIPE BY TASTY
Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Cut the chicken breasts into small bite-size pieces.
- Dip chicken pieces into egg mixture then coat with panko.
- Place the breaded chicken onto a baking sheet and season with salt and pepper.
- Bake 20 minutes until golden brown and cooked through.
- Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
- Toss chicken bites in the sauce until thoroughly coated.
- Serve immediately with chopped spring onion and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
Tips:
- To ensure crispy chicken fingers, make sure to double coat them in the flour mixture and eggs.
- For a sweeter and stickier glaze, add more honey or brown sugar to the sauce.
- If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the glaze.
- Serve the chicken fingers with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or honey mustard.
- To save time, you can use pre-cooked chicken strips instead of raw chicken breasts.
- If you don't have a deep fryer, you can shallow fry the chicken fingers in a large skillet.
- Be sure to adjust the cooking times according to the size of your chicken strips.
Conclusion:
Thai sticky chicken fingers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be easily customized to your liking. With a crispy coating and a sweet and sticky glaze, these chicken fingers are sure to be a hit with everyone. So next time you're looking for a fun and flavorful dish to try, give Thai sticky chicken fingers a try. You won't be disappointed!
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