Thai Sticky Chicken Fingers

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-brewed chicken fingers or chicken breasts solely to possess the breading fall right off the dang things once actuation them out of the oven? I’ll show you my secret to creating certain 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 number of minutes to form a wonderful 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. come back ON!! Anyway, these chicken fingers ar about to knock your socks off. a bit sweet, a bit heat, and absolutely fresh and sticky. Grab a wet wipe.

Ingredients
MAKES 20-24 CHICKEN FINGERS

• 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 :
Fоr thе full rесіре, Please Read here 
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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