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Thai Sticky Chicken Fingers

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By Tara Nguyen • March 4th, 2026
Thai Sticky Chicken Fingers glistening with sweet chili glaze on a platter with fresh cilantro and lime wedges. Save
Thai Sticky Chicken Fingers glistening with sweet chili glaze on a platter with fresh cilantro and lime wedges. | urbanforkbeat.com

These Thai-inspired chicken fingers feature a crispy panko and coconut coating that gets baked until golden, then tossed in a glossy sweet and spicy glaze. The sauce combines sweet chili, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and fresh lime for that perfect balance of flavors. Serve them garnished with cilantro and sesame seeds alongside lime wedges for squeezing.

The first time I made these sticky chicken fingers, my kitchen smelled like garlic and lime for days. My roommate kept poking her head in, asking if they were ready yet. We ended up eating them straight off the baking sheet, burning our fingers but not caring one bit.

Last summer, I brought these to a potluck and watched them disappear in ten minutes flat. Someone actually asked for the recipe before they even finished chewing. Now they are my go to whenever I need to feed a crowd.

Ingredients

  • Chicken tenders: Fresh tenders work best but you can slice chicken breasts into strips if needed
  • Panko breadcrumbs: These create that signature shattering crunch that regular breadcrumbs just cannot match
  • Sweet chili sauce: The backbone of the glade, find a good quality brand for the best flavor
  • Sriracha: Adjust this based on your heat tolerance, I usually add a little more
  • Fresh lime juice: Absolutely essential, bottled juice cannot compare to the bright acidity of fresh limes

Instructions

Get your oven ready:
Preheat to 220°C and line a baking sheet with parchment paper, then give it a light coating of oil
Season the chicken:
Pat the strips dry with paper towels, then sprinkle them generously with salt and pepper
Set up your breading station:
Arrange three shallow bowls with flour, beaten eggs, and the panko coconut mixture
Coat each strip:
Dredge in flour, dip in egg, then press into the panko until fully covered
Bake until golden:
Arrange on the sheet and bake for 20 to 25 minutes, flipping halfway for even color
Make the magic sauce:
Simmer all sauce ingredients together for 3 to 4 minutes until it coats the back of a spoon
Toss and serve:
Coat the hot chicken in the sauce, then shower with cilantro and sesame seeds
Crispy baked Thai Sticky Chicken Fingers tossed in a sticky sauce, served warm with sesame seeds for appetizers. Save
Crispy baked Thai Sticky Chicken Fingers tossed in a sticky sauce, served warm with sesame seeds for appetizers. | urbanforkbeat.com

These have become my daughter is most requested birthday dinner. She asks for them every year without fail, and honestly, I am happy to oblige.

Making Ahead

You can bread the chicken strips up to a day ahead and keep them refrigerated on a parchment lined tray. Just let them sit at room temperature for 20 minutes before baking.

Air Fryer Option

The air fryer creates incredible crunch with less oil. Cook at 200°C for 12 to 15 minutes, shaking the basket halfway through for even browning.

Serving Ideas

I love serving these with jasmine rice and a quick cucumber salad. The cool crisp cucumbers balance the sticky sweet heat perfectly.

  • Squeeze fresh lime over everything right before eating
  • Chopped peanuts add another layer of crunch
  • Extra sauce on the side is never a bad idea
Golden Thai Sticky Chicken Fingers on a plate with lime wedges and cilantro, perfect for game day snacking. Save
Golden Thai Sticky Chicken Fingers on a plate with lime wedges and cilantro, perfect for game day snacking. | urbanforkbeat.com

Hope these become a favorite in your house too. Enjoy every sticky, delicious bite.

Questions & Answers

Yes, bread the chicken up to 24 hours in advance and store covered in the refrigerator. Bake fresh when ready to serve, then toss in the warm sauce just before eating.

Keep cooled chicken fingers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.

While homemade sauce gives the best flavor balance, you can use bottled sweet chili sauce and add soy sauce, sriracha, and lime juice to customize it.

Pair with jasmine rice, Asian slaw, or cucumber salad. They're also great with dipping sauces like peanut sauce or extra sweet chili.

Coconut adds extra crunch and subtle sweetness but is optional. Simply replace with more panko breadcrumbs if you prefer or need to avoid coconut.

Absolutely. Air fry breaded chicken at 400°F for 12-15 minutes, shaking halfway, until golden and cooked through with an internal temperature of 165°F.

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Thai Sticky Chicken Fingers glistening with sweet chili glaze on a platter with fresh cilantro and lime wedges.
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Thai Sticky Chicken Fingers

Golden crispy chicken tossed in tangy sweet chili glaze with hints of garlic, ginger, and lime.

Prep 20m
Cook 30m
Total 50m
Servings 4
Difficulty Easy

Ingredients

Chicken

  • 1.3 lbs chicken tenders or breast strips
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Breading

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup unsweetened shredded coconut (optional for extra crunch)

Sticky Thai Sauce

  • 1/3 cup plus 1 tbsp sweet chili sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Juice of 1 lime

Garnish

  • 2 tbsp chopped fresh cilantro
  • 1 tbsp toasted sesame seeds
  • Lime wedges

Instructions

1
Preheat Oven and Prepare Baking Sheet: Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil it.
2
Season Chicken: Pat the chicken strips dry with paper towels. Season evenly with salt and pepper.
3
Prepare Breading Station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut if using.
4
Bread Chicken Strips: Dredge each chicken strip in flour, shaking off excess. Dip into beaten egg, then press into panko mixture to coat evenly. Place on prepared baking sheet.
5
Bake Chicken: Spray or brush coated chicken lightly with oil. Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
6
Prepare Sticky Sauce: While chicken bakes, combine sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and lime juice in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring constantly until slightly thickened.
7
Coat Chicken with Sauce: Transfer hot baked chicken fingers to a large bowl. Pour sticky Thai sauce over chicken and toss gently until evenly coated.
8
Garnish and Serve: Arrange coated chicken fingers on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
Additional Information

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Shallow mixing bowls
  • Small saucepan
  • Tongs

Nutrition (Per Serving)

Calories 380
Protein 31g
Carbs 38g
Fat 10g

Allergy Information

  • Contains wheat (flour, panko), eggs, and soy (soy sauce). If using coconut, check for nut allergies. Always check sauce labels for hidden allergens.
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Tara Nguyen

Sharing easy meals, kitchen wisdom, and wholesome recipes for everyday cooks.