Thai Sticky Chicken Fingers Recipe

For the chicken fingers:

  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch strips)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

For the Thai sticky sauce:

  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust for desired spice)

Garnish (optional):

  • Chopped green onions
  • Sesame seeds


  • Prepare the chicken: Pat the chicken strips dry with paper towels.
  • Set up the breading station: Set up three shallow bowls – one with flour, salt, and pepper, one with beaten eggs, and one with panko breadcrumbs.
  • Bread the chicken: Dredge chicken strips in flour, then dip in eggs, and then fully coat in panko breadcrumbs. Press the breadcrumbs onto the chicken to help them adhere.
  • Chill the chicken: Place breaded chicken on a baking sheet and refrigerate for at least 20 minutes. This helps the breading stay on during frying.
  • Make the sauce: While the chicken chills, mix all sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened.
  • Fry the chicken: Heat about 1/2-inch of oil in a large skillet over medium-high heat. Once oil is hot, carefully add chicken fingers in batches, avoiding overcrowding. Fry for about 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
  • Toss with sauce: Toss cooked chicken fingers in the warm sauce until evenly coated.
  • Garnish and serve: Sprinkle with green onions and sesame seeds (optional). Serve immediately while warm and crispy.


  • Adjust spice level: Increase or decrease the red pepper flakes according to your heat preference.
  • Serve with: Serve with jasmine rice, stir-fried vegetables, or a simple salad for a complete meal.
  • Air Fryer option: For a healthier alternative, arrange chicken in a single layer in your air fryer basket preheated to 400°F (200°C). Cook for about 10-12 minutes, flipping halfway through.
  • Make-ahead: You can bread the chicken and make the sauce a few hours in advance. Store the chicken in the refrigerator until ready to fry.

Enjoy your delicious and flavorful Thai Sticky Chicken Fingers!


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