Thai Sticky Chicken Fingers Recipe 425 Recipes

STICKY THAI CHICKEN

Steps:

• Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
• Preheat oven to 400 degrees.
• Season chicken liberally with salt and pepper.
• Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
• Add the coconut oil to the skillet.
• Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
• Flip the thighs, cook for another 2 minutes.
• Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
• Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.

HOW TO MAKE THAI STICKY CHICKEN FINGERS

Steps:

• In a medium bowl add flour, salt and pepper to taste and mix together. In a second bowl beat eggs, and in a third bowl add bread crumbs.
• Slice chicken into 1" inch thick strips and toss in the flour. Dunk in the egg and toss in the bread crumbs to coat. Place on a baking sheet and place in the refrigerator for 20 minutes. While they chill preheat oven to 425˚F, after chilled back chicken for 10 minutes, flip and allow to bake another 6 to 7 minutes.
• While chicken is cooking mix all the sauce ingredients together in a sauce pan bring to a summer and allow to cook for about 5 minutes to thicken. Toss cooked chicken in the sauce and return to the oven another 5 minutes.

THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

THAI STICKY CHICKEN FINGERS

Steps:

• 1. Line two baking sheets with foil and spray with cooking spray. Set aside. .
• 2. Whisk eggs and milk together and place in shallow dish. Mix flour with salt and pepper and place in a shallow dish. place panko and cilantro in a third shallow dish.
• 3. Dip each chicken finger first in flour shaking off excess then in egg mixture then in panko mixture. Place on baking sheets. Place in refrigerator for 30 minutes.
• 4. Preheat oven 425 degrees. Spray the chicken fingers with cooking spray and bake for 10 minutes then flip them and bake 5 to 7 more minutes. Until golden brown
• 5. For the sauce combine all ingredients in saucepan except cornstarch and water bring to a boil and reduce to a simmer and simmer 10 minutes. Bring back to a boil and pour in the cornstarch and water mixture. Cook 1 minute until thickened. Serve over chicken fingers or as a dip

THAI STICKY CHICKEN & RIBS

Steps:

• To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
• Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
• Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
• Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

THAI STICKY CHICKEN

Steps:

• Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
• Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
• Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
• Preheat oven to 375 degrees F.
• Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
• Serve with hot rice or Asian noodle dishes.