THAI STICKY CHICKEN FINGERS

Thai Sticky Chicken Fingers image

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 17

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2 lb chicken breasts cut into strips
1/2 c flour
salt and pepper
2 large eggs
2 Tbsp milk
2 c panko bread crumbs
1/4 c cilantro chopped
SAUCE
1/2 c sweet chili sauce
1/2 c water
1/2 c brown sugar
1/4 c soy sauce
2 Tbsp each rice vinegar and lime juice
1 tsp grated ginger
3 clove garlic minced
1/4 tsp red pepper flakes
2 Tbsp cornstarch mixed with 3 tbsp water

Steps:

1. Line two baking sheets with foil and spray with cooking spray. Set aside. .
2. Whisk eggs and milk together and place in shallow dish. Mix flour with salt and pepper and place in a shallow dish. place panko and cilantro in a third shallow dish.
3. Dip each chicken finger first in flour shaking off excess then in egg mixture then in panko mixture. Place on baking sheets. Place in refrigerator for 30 minutes.
4. Preheat oven 425 degrees. Spray the chicken fingers with cooking spray and bake for 10 minutes then flip them and bake 5 to 7 more minutes. Until golden brown
5. For the sauce combine all ingredients in saucepan except cornstarch and water bring to a boil and reduce to a simmer and simmer 10 minutes. Bring back to a boil and pour in the cornstarch and water mixture. Cook 1 minute until thickened. Serve over chicken fingers or as a dip