Gluten-Free Thai Sticky Chicken Fingers ar a firm, sticky, and irresistible gluten-free appetiser, dinner, or direction for any occasion. completely addicting!
After learning that groups ar reaching to the Super Bowl this year (and whole guilty of asking mount for the only real purpose making|of making} a subject matterd dish for you!) I made a decision to throw a theme out the window and instead think about creating a dish that you’re reaching to crave till you physically create then sink your teeth into, as a result of that’s specifically however I’d describe Thai Sticky Chicken Fingers – craveable.
Chicken breasts sliced into strips ar coated in an exceedingly gluten-free breading that’s spiked with sliced almonds for a spectacular style and crunch that, get this, truly stays on the chicken fingers. What number times have you ever created home-cured chicken fingers or chicken breasts solely to possess the breading fall right off the dang things once pull them out of the oven? I’ll show you my secret to creating positive it stays firmly in situ.
After baking, the chicken strips ar tossed in an exceedingly sticky-salty-sweet, Thai-inspired sauce then placed back within the kitchen appliance for a couple of minutes to form a superb tacky coating. And sensible tacky. Not like, blatantly cutting somebody in line at the fish market, that I’ve been fuming over for the past four days. Return ON!! Anyway, these chicken fingers ar reaching to knock your socks off. a bit sweet, a bit heat, and dead firm and sticky. Grab a wet wipe.
You know what they style like? My favorite benny chicken that I accustomed get at HyVee’s Chinese food counter, except these babies ar baked, not fried, and gluten-free. Mount and that I Greek deity the primary batch directly the baking sheet, attempting to choose the direction apart for enhancements. there have been hardly any. The mix of sweet condiment, gluten-free tamari (or condiment,) and juice is inherently superb – no caviling needed!
INGREDIENTS
- 1-3/4lbs chicken breasts cut into 1” thick strips
- 1/2 cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)
- salt and pepper
- 2 eggs
- 2 Tablespoons milk (any kind, I used unsweetened almond milk)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
- 3/4 cup sliced almonds, divided
- 1/4 cup cilantro, chopped
For the sauce :
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 glove garlic, microplaned or minced
- 1/4 teaspoon red chili pepper flakes (or more or less)
INSTRUCTIONS
- 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 Rice Chex to food processor then process until fine crumbs and then add to almond crumbs. (Alternatively you could add Rice Chex to a large Ziplock bag then pulverize by rolling over the bag with a rolling pin.) 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.
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