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| Thái Sticky Chicken Fingers |
Thái Sticky Chicken Fingers
The combinátion of sweet chili sáuce, gluten-free támári (or soy sáuce,) ánd lime juice is inherently ámázing. It's á little sweet, á little heát, ánd perfectly crunchy ánd sticky.
Ingredients
- 1-3/4lbs chicken breásts cut into 1” thick strips
- 1/2 cup gluten-free or áll-purpose flour (dish will not be GF if using ÁP flour)
- sált ánd pepper
- 2 eggs
- 2 Táblespoons milk (ány kind, I used unsweetened álmond milk)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pánko breád crumbs (dish will not be GF if using pánko)
- 3/4 cup sliced álmonds, divided
- 1/4 cup cilántro, chopped
For the sáuce:
- 1/2 cup sweet chili sáuce
- 1/2 cup wáter
- 1/4 cup brown sugár
- 1/4 cup gluten-free Támári or soy sáuce
- 2 Táblespoons rice vinegár
- 2 Táblespoons fresh lime juice
- 1/2 teáspoon ground ginger
- 1 glove gárlic, micropláned or minced
- 1/4 teáspoon red chili pepper flákes (or more or less)
Instructions
- Line 2 báking sheets with foil then spráy very well with nonstick spráy ánd set áside.
- Whisk eggs ánd milk in á shállow dish. Ádd 1/2 cup álmond slices to á food processor then process until mostly fine crumbs ánd then pour into ánother shállow dish.
- Ádd Rice Chex to food processor then process until fine crumbs ánd then ádd to álmond crumbs.
- Ádd flour, 3/4 teáspoon sált, ánd 1/2 teáspoon pepper to á lárge Ziplock bág then toss with chicken fingers until well coáted.
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Find the full recipe >> @-iowagirleats.com
