Sticky Thai Chicken Bites (Print Version)
# Ingredients:
→ Coating & Chicken
01 -
1/4 cup fresh cilantro, chopped roughly
02 -
Sea salt and freshly cracked black pepper
03 -
1-3/4 lbs chicken breasts, cut into strips about 1 inch thick
04 -
4 cups gluten-free Rice Chex (crush to make 2 cups of crumbs)
05 -
1/2 cup gluten-free flour
06 -
2 tablespoons milk (any kind is fine)
07 -
2 large eggs
08 -
3/4 cup sliced almonds, split into halves for use
→ Saucy Glaze
09 -
1 clove garlic, minced or grated
10 -
1/4 teaspoon chili flakes (use less or more based on how spicy you want)
11 -
1/2 cup sweet chili sauce
12 -
1/4 cup gluten-free lower-sodium tamari
13 -
1/4 cup brown sugar
14 -
1/2 teaspoon ground ginger
15 -
2 tablespoons rice vinegar
16 -
2 tablespoons lime juice, freshly squeezed
17 -
1/2 cup water
# Instructions:
01 -
Cover two half-sheet pans with foil or parchment paper and spray them generously with a nonstick spray. Set these pans aside—you'll need them soon.
02 -
Crush 1/2 cup of almonds into fine crumbs using a food processor, then pour into a shallow container. Toss in the Rice Chex and blend them until they're crumbly, then mix this with the almond crumbs. Season the crumb mixture with a sprinkle of salt and pepper. Beat the eggs together with milk in a separate dish.
03 -
Toss the chicken strips into a large resealable bag with the gluten-free flour, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Once well-coated, shake off extra flour, dunk them in the eggs, and roll them in the crumb mix, pressing gently for good coverage. Lay the breaded pieces on your prepared pans.
04 -
Put the breaded chicken in the fridge for a good 20–30 minutes. This will really help the coating cling while baking, so don't skip this part!
05 -
Heat your oven to 425°F. Give the top side of the chicken a spray of oil, bake for about 10 minutes, flip them over, oil the other side, rotate the trays, and bake another 7–9 minutes until golden brown and fully cooked.
06 -
While the chicken cooks, stir together all the glaze ingredients in a small pot. Heat until it’s bubbling, then lower the heat to medium and simmer for 5 or 6 minutes until it thickens slightly.
07 -
Pour the sauce into a shallow bowl. Dip each baked chicken strip into the sauce, covering it fully. Place them back on the baking sheet and return to the oven for 4–5 minutes, keeping an eye on them so the glaze doesn’t burn.
08 -
Before serving, sprinkle the crispy chicken strips with the leftover 1/4 cup of almonds and the chopped cilantro. Serve while they’re warm!
# Notes:
01 -
These sticky-coated chicken strips with Thai flavors are a hit, whether for weeknight dinners or serving to friends.
02 -
The sweet, slightly spicy glaze pairs perfectly with the crunch of the coating.
03 -
Want it spicier? Just throw in a pinch more chili flakes to turn up the heat.