Thai Sticky Chicken Fingers
Delicious and easy to prepare, these Thai Sticky Chicken Fingers offer a delightful mix of sweet and savory flavors in a crispy coating, perfect for dinner or appetizers.
Ingredients
For the Marinade
- 1 lb boneless, skinless chicken breasts Cut into 1-inch strips
- 1/4 cup gluten-free soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon chili paste Adjust for heat preference
For Coating and Serving
- 1/4 cup cornstarch
- 1/4 cup sesame seeds For garnish
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Start by cutting the chicken breasts into strips, about 1-inch wide. Set aside.
- In a mixing bowl, combine the gluten-free soy sauce, honey, rice vinegar, lime juice, minced garlic, grated ginger, and chili paste. Mix well until the honey dissolves.
Marination
- Place the chicken strips into the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator. For better flavor, you can marinate it for up to 2 hours.
Coating and Cooking
- After marinating, take the chicken out and let the excess marinade drip off. Place the cornstarch on a plate. Dip each chicken strip into the cornstarch, coating it evenly.
- Heat a large skillet over medium-high heat. Add a generous amount of oil to the skillet. Once hot, add the chicken strips in batches, making sure not to overcrowd the pan.
- Fry the chicken strips for about 3-4 minutes on each side or until they are golden brown and fully cooked. The chicken should reach an internal temperature of 165°F (74°C).
Garnish and Serve
- Once cooked, remove the chicken from the skillet and place them on a paper towel-lined plate to absorb excess oil. Sprinkle with sesame seeds and chopped cilantro if desired. Serve hot.
Notes
To store leftovers, keep them in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or skillet. Avoid overcrowding the pan while cooking for better browning.