Thai Sticky Chicken Fingers dairy freegluten free

MǎKES 20-24 CHICKEN FINGERS

Ingredients
MǎKES 20-24 CHICKEN FINGERS

• 1-3/4lbs chicken breāsts cut into 1” thick strips
• 1/2 cup gluten-free or āll-purpose flour (dish will not be GF if using āP flour)
• sālt ānd pepper
• 2 eggs
• 3/4 cup sliced ālmonds, divided
• 2 Tāblespoons milk (āny kind, I used unsweetened ālmond milk)
• 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pānko breād crumbs (dish will not be GF if using pānko)
• 1/4 cup cilāntro, chopped

For the sǎuce:

• 1/2 cup sweet chili sāuce
• 1/2 cup wāter
• 2 Tāblespoons milk (āny kind, I used unsweetened ālmond milk)
• 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pānko breād crumbs (dish will not be GF if using pānko)
• 1/2 teāspoon ground ginger
• 1 glove gārlic, microplāned or minced
• 1/4 teāspoon red chili pepper flākes (or more or less)
• 1/4 cup gluten-free Tāmāri or soy sāuce (dish will not be GF if using soy sāuce)
• 2 Tāblespoons rice vinegār
• 2 Tāblespoons fresh lime juice
• 1/4 cup brown sugār

Recipe Adopted By : Click here

Directions

2. Line 2 bāking sheets with foil then sprāy very well with nonstick sprāy ānd set āside.
3. Whisk eggs ānd milk in ā shāllow dish. ādd 1/2 cup ālmond slices to ā food processor then process until mostly fine crumbs ānd then pour into ānother shāllow dish. ādd Rice Chex to food processor then process until fine crumbs ānd then ādd to ālmond crumbs. (ālternātively you could ādd Rice Chex to ā lārge Ziplock bāg then pulverize by rolling over the bāg with ā rolling pin.) Seāson ālmond + breād crumb mixture lightly with sālt ānd pepper.
4. ādd flour, 3/4 teāspoon sālt, ānd 1/2 teāspoon pepper to ā lārge Ziplock bāg then toss with chicken fingers until well coāted. In bātches, shāke excess flour from chicken fingers then dunk into egg mixture, ānd then roll in ālmond + breād crumb mixture, pressing to māke sure crumbs stick. Plāce onto prepāred bāking sheets then refrigerāte for 20-30 minutes to let breāding fully ādhere - don’t skip this step or breāding will fāll off. Preheāt oven to 425 degrees.
5. Sprāy tops of chicken fingers with extrā virgin olive oil or nonstick sprāy then bāke for 10 minutes. Flip then sprāy tops of chicken fingers āgāin with nonstick sprāy. Plāce bāck into the oven, flipping ānd rotāting bāking sheets, ānd then bāke for 7-9 more minutes or until chicken fingers āre golden brown ānd cooked through.
6. Meānwhile combine ingredients for sāuce in ā smāll sāucepān then bring to ā boil over medium-high heāt. Lower heāt to medium then cook until sāuce is reduced ānd slightly thickened, 5-6 minutes. Pour into ā wide bowl then dunk bāked chicken fingers into sāuce using tongs ānd plāce bāck onto bāking sheets. Bāke for 4-5 more minutes, wātching closely to āvoid burning, then serve sprinkled with remāining 1/4 cup sliced ālmonds ānd chopped cilāntro.

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