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Every bite of these Sticky Thai Chicken Strips brings an amazing mix of tastes and textures. Juicy chicken pieces get wrapped in a crunchy almond coating before getting drizzled with a sticky-sweet Thai sauce that's totally addictive. You won't be able to stop eating them once you taste how the crispy outside perfectly complements the tender chicken inside.
The first time I served these chicken strips at our block party, neighbors kept asking me how I got that sticky coating to stay put without falling off. Now my kids beg me to make them at least every other week.
Key Ingredients
- Boneless chicken breasts: Sliced into 1-inch strips so they cook evenly.
- Gluten-free flour: Forms the first layer that helps everything stick.
- Eggs and milk: Work together to make the breading stick to the chicken.
- Sliced almonds: Ground up to create amazing texture.
- Rice Chex crumbs: Give you that super crispy outer layer.
- Sweet chili sauce: Creates the sticky base with tons of flavor.
- Tamari: Brings that deep savory taste to balance the sweetness.
- Rice vinegar and lime juice: Add the perfect tangy kick.
Cooking Instructions
- Start With Nuts:
- Grind sliced almonds in your food processor until they look like rough crumbs.
- Mix The Coating:
- Turn Rice Chex into fine crumbs, then combine with the almond bits, salt, and pepper.
- Get Chicken Ready:
- Cut chicken into strips and dust with flour, then dip into the egg-milk mix.
- Coat Thoroughly:
- Cover chicken strips with the almond crumb mixture, pressing down so it sticks well.
- Chill First:
- Put the coated chicken in the fridge for 20-30 minutes so the coating stays put.
- Bake Them Up:
- Cook at 425°F, turning once, until they turn golden brown.
- Whip Up Sauce:
- Cook sweet chili sauce, tamari, rice vinegar, lime juice, and spices until they thicken up.
- Add Final Touch:
- Toss the baked strips in the warm sauce, then bake another 4-5 minutes to set it.
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My grandpa was an Asian food expert who always talked about getting the right mix of sweet, sour, salty and spicy flavors. This sauce nails that balance, with every ingredient doing something important for the overall taste.
Great Serving Ideas
Try them with coconut rice to soak up that yummy sauce, or add a simple cucumber salad for a cool contrast. They also go great with steamed broccoli or snap peas for extra color on your plate.
Ways To Switch It Up
Want more heat? Just throw in extra red pepper flakes or a squirt of sriracha. For a nutty twist, mix in two tablespoons of peanut butter. If you can't do nuts, try using sesame seeds instead of almonds.
Storing What's Left
Keep any extras in a sealed container in your fridge for up to three days. When you want to eat them again, warm them in a 350°F oven for 7-10 minutes to bring back the crunch. You can also freeze the raw breaded chicken for up to two months.
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I found out that putting the breaded chicken in the fridge before cooking totally changed my results from just okay to amazing. The combo of that almond crunch with the sticky Thai glaze makes these strips something you'll want to make again and again.
Frequently Asked Questions
- → Can I prep Sticky Thai Chicken Bites ahead of time?
- Sure! Coat the chicken and keep it in the fridge for up to 4 hours before baking. Fresh sauce gives the best flavor, but you can reheat cooked bites in a 350°F oven for 10 minutes. They’re tastiest fresh, though.
- → What sides go well with Sticky Thai Chicken Bites?
- Pair these bites with jasmine rice, a crisp cucumber salad, or stir-fried veggies. For a casual option, serve them with extra glaze on the side for dipping.
- → Is there a nut-free version of Sticky Thai Chicken Bites?
- You bet! Swap out the almonds for more Rice Chex crumbs, some panko, or crushed corn flakes if you're not gluten-free. It’ll still be flavorful and crunchy.
- → How spicy are Sticky Thai Chicken Bites?
- With just 1/4 teaspoon of chili flakes, they’re mild-to-medium spicy. Want extra heat? Add more flakes. Prefer it milder? Drop the chili altogether for a child-friendly option.
- → Can I use chicken thighs instead of breasts?
- Yes! Boneless, skinless thighs work great. Slice them into strips and bake. They might take a tad longer, but they’re incredibly juicy.
- → Why chill coated chicken before baking?
- Letting the chicken rest in the fridge for 20-30 minutes sticks the coating to the meat better. This helps it stay crispy and intact during baking.