Thai Sticky Chicken Fingers

### Instructions for Making Thai Sticky Chicken Fingers

Creating **Thai Sticky Chicken Fingers** involves two key steps: frying the chicken and preparing the sticky Thai sauce. Here’s how to make this delicious dish.

#### **Step 1: Prepare the Chicken Fingers**
1. **Prep the chicken**: Start by cutting the boneless, skinless chicken breasts into strips, about 1 inch wide. You can also use chicken tenders if you prefer.
2. **Make the coating**: In a shallow bowl, combine the **flour**, **garlic powder**, **salt**, **pepper**, and **paprika**. Stir to combine.
3. **Prepare the egg wash**: In a separate bowl, beat the **egg** and mix with **water** to create a thin batter.
4. **Coat the chicken**: Dip each chicken strip into the egg wash, then coat it in the seasoned flour mixture. Ensure each piece is well-coated for a crispy, crunchy exterior.
5. **Heat the oil**: In a large frying pan, heat enough **vegetable oil** to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium-high heat until hot (you can test by dropping a small amount of flour into the oil—if it sizzles, it’s ready).
6. **Fry the chicken**: Add the coated chicken strips to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken for about **4-5 minutes** per side, until golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

#### **Step 2: Make the Thai Sticky Sauce**
1. **Combine the ingredients**: In a small saucepan, combine the **soy sauce**, **honey**, **brown sugar**, **lime juice**, **fish sauce**, **rice vinegar**, **ginger**, **garlic**, and **red chili flakes**. Stir well to combine.
2. **Simmer the sauce**: Bring the mixture to a gentle simmer over medium heat. Let it cook for about **3-4 minutes**, stirring occasionally, to allow the flavors to meld together.
3. **Thicken the sauce**: In a small bowl, mix the **cornstarch** with 1 tablespoon of water to make a slurry. Slowly pour this into the simmering sauce, stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens and becomes glossy.
4. **Taste and adjust**: Taste the sauce and adjust the seasoning as needed. You can add more honey for sweetness, lime juice for tang, or chili flakes for heat.

#### **Step 3: Coat the Chicken in the Sauce**
1. **Toss the chicken**: Once the sauce is ready, add the crispy chicken fingers into the pan with the sauce. Toss the chicken well, ensuring each piece is fully coated in the sticky glaze.
2. **Let it soak**: Allow the chicken to sit in the sauce for a minute or two to absorb some of the flavors and deepen the stickiness.

#### **Step 4: Garnish and Serve**
1. **Garnish**: Transfer the coated chicken fingers to a serving plate. Garnish with freshly chopped **cilantro** and a sprinkle of **sesame seeds** for extra flavor and texture. Serve with **lime wedges** for added freshness.
2. **Serve immediately**: These **Thai Sticky Chicken Fingers** are best enjoyed hot, with a side of steamed rice or a crisp green salad to balance out the richness of the dish.

### Tips for Perfect Thai Sticky Chicken Fingers

– **Adjust the spice**: If you prefer a milder version, reduce the amount of **red chili flakes** or skip the fish sauce. On the other hand, if you like it spicier, increase the chili flakes or add a dash of **sriracha sauce** to the sticky glaze.

– **Crispier coating**: For extra crispy chicken, consider double-dipping the chicken pieces. Dip them in the egg wash, coat with the flour mixture, then dip them in the egg wash again, followed by another coating of flour.

– **Use boneless thighs**: If you prefer juicier, more flavorful chicken, try using boneless, skinless chicken thighs instead of breasts. Thighs have more fat and flavor, making them a great option for this recipe.

– **Make the sauce ahead**: The sticky sauce can be made ahead of time and stored in the fridge for up to a week. Simply reheat it before tossing with the chicken for a quick weeknight meal.

– **Serve with dipping sauce**: For added flavor, serve with a side of **sweet chili sauce** or **peanut sauce** for dipping.

### Why You’ll Love Thai Sticky Chicken Fingers

1. **Flavor-packed**: The combination of sweet, salty, and spicy in the glaze will have your taste buds dancing. The sauce is rich, flavorful, and perfectly balanced.

2. **Crispy and Tender**: The chicken strips are crispy on the outside, yet juicy on the inside, creating a satisfying texture in every bite.

3. **Easy to Make**: With a short ingredient list and simple steps, these Thai Sticky Chicken Fingers come together quickly. Perfect for a family meal, a quick appetizer, or a fun snack for parties.

4. **Customizable**: Adjust the sweetness, spiciness, and tanginess to suit your taste. You can even bake the chicken instead of frying it for a healthier version.

### Conclusion

**Thai Sticky Chicken Fingers** are a delicious fusion of crispy fried chicken and a sweet, savory, and spicy glaze that’s hard to resist. Whether you’re serving them as an appetizer, a snack, or a main dish, they’re guaranteed to be a crowd-pleaser. With just the right balance of heat and sweetness, these chicken fingers offer a satisfying bite with every crunch. Make them for your next meal, and watch how quickly they disappear!

So, grab your ingredients, fire up the frying pan, and get ready to enjoy a Thai-inspired treat that’s both delicious and fun to eat!