Thai sticky chicken fingers

I am sure you in full Holiday meal prep this week. I will be heading out soon to meet the masses at my local grocery store to make sure I have everything I need to make Thanksgiving happen for my family.

I am sharing this recipe, which has nothing to do with meal prep for the big day because I made them the other night and they were really good. I had taken out a package of chicken tenders from the freezer earlier in the week and wasn’t sure what to do with them. I thought about making chicken salad but that seemed silly to me. You could also make these tenders with chicken breast, just slice them into 1 inch strips.

























I didn’t have any fresh cilantro on hand nor did I have slivered almonds which would have made this a prettier photo.





























Do not be deterred by how many ingredients the sticky sauce has. It comes together quickly. I sometimes will see a recipe with a lot of ingredients and shake my head and usually more along. But I do think more ingredients is less daunting than a lot of instructions. These 9 ingredients you can add to one small pan and bring to a boil; easy peasy!


















































Thai sticky chicken tenders

a little heat, a little crunchy and a lot sticky
Course Appetizer
Cuisine Thai


  • 2 pounds chicken tenders or use breast meat cut 1 inch thick pieces
  • ½ cup flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups panko bread crumbs
  • ½ cup sliced almonds


  • ½ cup sweet chili sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon fresh lime juice
  • ½ teaspoon ground ginger
  • 1 clove garlic minced
  • ¼ teaspoon red chili pepper flakes


  • Line 1 or 2 baking sheets with foil then spray very well with nonstick spray and set aside.
  • Whisk eggs and milk in a shallow dish. Add almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Season almond and bread crumb mixture lightly with salt and pepper.
  • Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a a shallow dish or ziploc bag In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond and 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.


  • 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. 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.
Keyword baked chicken fingers, chicken fingers, Thai chicken fingers, Thai sticky chicken fingers



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