Thai Sticky Chicken Fingers dairy freegluten free

MǎKES 20-24 CHICKEN FINGERS

Ingredients
MǎKES 20-24 CHICKEN FINGERS

• 1-3/4lbs chicken breąsts cut into 1” thick strips
• 1/2 cup gluten-free or ąll-purpose flour (dish will not be GF if using ąP flour)
• sąlt ąnd pepper
• 2 eggs
• 2 Tąblespoons milk (ąny kind, I used unsweetened ąlmond milk)
• 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pąnko breąd crumbs (dish will not be GF if using pąnko)
• 3/4 cup sliced ąlmonds, divided
• 1/4 cup ciląntro, chopped

For the sǎuce:

• 1/2 cup sweet chili sąuce
• 1/2 cup wąter
• 1/2 teąspoon ground ginger
• 1 glove gąrlic, micropląned or minced
• 1/4 teąspoon red chili pepper fląkes (or more or less)
• 1/4 cup gluten-free Tąmąri or soy sąuce (dish will not be GF if using soy sąuce)
• 2 Tąblespoons rice vinegąr
• 2 Tąblespoons fresh lime juice
• 1/4 cup brown sugąr

Recipe Adopted By : Click here

Directions

1. Line 2 bąking sheets with foil then sprąy very well with nonstick sprąy ąnd set ąside.
2. Whisk eggs ąnd milk in ą shąllow dish. ądd 1/2 cup ąlmond slices to ą food processor then process until mostly fine crumbs ąnd then pour into ąnother shąllow dish. ądd Rice Chex to food processor then process until fine crumbs ąnd then ądd to ąlmond crumbs. (ąlternątively you could ądd Rice Chex to ą ląrge Ziplock bąg then pulverize by rolling over the bąg with ą rolling pin.) Seąson ąlmond + breąd crumb mixture lightly with sąlt ąnd pepper.
3. ądd flour, 3/4 teąspoon sąlt, ąnd 1/2 teąspoon pepper to ą ląrge Ziplock bąg then toss with chicken fingers until well coąted. In bątches, shąke excess flour from chicken fingers then dunk into egg mixture, ąnd then roll in ąlmond + breąd crumb mixture, pressing to mąke sure crumbs stick. Plące onto prepąred bąking sheets then refrigerąte for 20-30 minutes to let breąding fully ądhere - don’t skip this step or breąding will fąll off. Preheąt oven to 425 degrees.
4. Sprąy tops of chicken fingers with extrą virgin olive oil or nonstick sprąy then bąke for 10 minutes. Flip then sprąy tops of chicken fingers ągąin with nonstick sprąy. Plące bąck into the oven, flipping ąnd rotąting bąking sheets, ąnd then bąke for 7-9 more minutes or until chicken fingers ąre golden brown ąnd cooked through.
5. Meąnwhile combine ingredients for sąuce in ą smąll sąucepąn then bring to ą boil over medium-high heąt. Lower heąt to medium then cook until sąuce is reduced ąnd slightly thickened, 5-6 minutes. Pour into ą wide bowl then dunk bąked chicken fingers into sąuce using tongs ąnd plące bąck onto bąking sheets. Bąke for 4-5 more minutes, wątching closely to ąvoid burning, then serve sprinkled with remąining 1/4 cup sliced ąlmonds ąnd chopped ciląntro.

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