Thai Sticky Chicken Fingers
Sticky Thai
chicken wings berkaca-kaca dengan saus lengket yang diresapi dengan rasa asli
Thailand yang kemungkinan besar sudah Anda miliki di dapur! ...
Ingredients
- 2 eggs
- salt and pepper
- 1-3/4lbs chicken breasts cut into 1” thick strips
- 3/4 cup sliced almonds, divided
- 2 Tablespoons milk (any kind, I used unsweetened almond milk)
- 1/4 cup cilantro, chopped
- 1/2 cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
For the
sauce:
- 1/4 cup brown sugar
- 1/2 cup water
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 glove garlic, microplaned or minced
- 1/2 cup sweet chili sauce
- 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 1/4 teaspoon red chili pepper flakes (or more or less)
instructions
First, Line
2 baking sheets with aluminum foil, then spray well with a nonstick spray and
set aside.
Then, Whisk
eggs and milk in a shallow dish. Add 1/2 cup sliced almonds in a food
processor, then mix until finesse, then pour into another shallow dish. Add the
Rice Chex to the food processor, then mix until you have a fine breadcrumbs and
add to the almond crumbs. (You can also add Rice Chex in a large Ziplock bag,
then spray it by rolling it.) Lightly season the mixture of almonds and
breadcrumbs with salt and pepper.
Add the
flour, 3/4 teaspoon of salt and 1/2 teaspoon of pepper in a large ziplock bag,
then mix with the chicken's fingers until they are well coated.
In batches,
shake the excess flour with the chicken fingers and dip them into the egg
mixture, then add them to the mixture of almonds and bread crumbs, pressing
until the crumbs adhere well. Place them on prepared baking trays, then place
them in the refrigerator for 20 to 30 minutes to allow the breading to adhere
well. Do not skip this step, otherwise the breading will fall. Preheat the oven
to 425 degrees.
Spray top of
chicken fingers with extra virgin olive oil or nonstick spray and bake for 10
minutes. Turn over and spray the top of the chicken fingers again with a
nonstick spray. Place in the oven again, turning and turning plates, then bake
for 7-9 minutes or until chicken fingers are golden brown and cooked through.
Meanwhile,
combine the ingredients of the sauce in a small saucepan and bring to a boil
over medium-high heat. Reduce heat to medium and cook until sauce is reduced
and slightly thickened, 5-6 minutes. Pour into a large bowl, then dip the
cooked chicken fingers in the sauce with forceps and put them back on baking
sheets. Bake for another 4 to 5 minutes, watching closely to avoid burns, then
sprinkle with 1/4 cup sliced almonds and chopped coriander.
Happy
Cooking Time.
