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Delicious Thai Sticky Chicken Fingers with a rich glaze on a plate.

Thai Sticky Chicken Fingers

Thai Sticky Chicken Fingers are delicious strips of chicken marinated in a sweet and tangy glaze, baked until sticky and crispy, perfect for weeknights or parties.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb chicken fingers (or chicken strips)
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 2 tablespoons lime juice
  • 1 tablespoon honey Can be substituted with brown sugar or maple syrup.
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon chili flakes (optional) Adjust based on spice preference.
  • Salt and pepper to taste
For Serving
  • Peanut sauce for dipping Classic pairing.
  • Lime wedges Optional, for garnish.
  • Chopped cilantro Optional, for garnish.

Method
 

Preparation
  1. In a bowl, mix coconut milk, soy sauce, lime juice, honey, garlic powder, ginger, chili flakes, salt, and pepper to create the marinade.
  2. Add chicken fingers to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes in the refrigerator.
Cooking
  1. Preheat the oven to 400°F (200°C).
  2. Place marinated chicken fingers on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes, or until cooked through and slightly crispy.
  4. Serve warm with peanut sauce for dipping.

Notes

Cool the chicken to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 8–10 minutes or until hot.