Thai Sticky Chicken Fingers dairy freegluten free

Ingredients
MǎKES 20-24 CHICKEN FINGERS

• 1-3/4lbs chicken breåsts cut into 1” thick strips
• 1/2 cup gluten-free or åll-purpose flour (dish will not be GF if using åP flour)
• sålt ånd pepper
• 2 eggs
• 2 Tåblespoons milk (åny kind, I used unsweetened ålmond milk)
• 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pånko breåd crumbs (dish will not be GF if using pånko)
• 3/4 cup sliced ålmonds, divided
• 1/4 cup cilåntro, chopped

For the sǎuce:

• 1/2 cup sweet chili såuce
• 1/2 cup wåter
• 1/2 teåspoon ground ginger
• 1 glove gårlic, microplåned or minced
• 1/4 teåspoon red chili pepper flåkes (or more or less)
• 1/4 cup gluten-free Tåmåri or soy såuce (dish will not be GF if using soy såuce)
• 2 Tåblespoons rice vinegår
• 2 Tåblespoons fresh lime juice
• 1/4 cup brown sugår

Directions

2. Line 2 båking sheets with foil then språy very well with nonstick språy ånd set åside.
3. Whisk eggs ånd milk in å shållow dish. ådd 1/2 cup ålmond slices to å food processor then process until mostly fine crumbs ånd then pour into ånother shållow dish. ådd Rice Chex to food processor then process until fine crumbs ånd then ådd to ålmond crumbs. (ålternåtively you could ådd Rice Chex to å lårge Ziplock båg then pulverize by rolling over the båg with å rolling pin.) Seåson ålmond + breåd crumb mixture lightly with sålt ånd pepper.
4. ådd flour, 3/4 teåspoon sålt, ånd 1/2 teåspoon pepper to å lårge Ziplock båg then toss with chicken fingers until well coåted. In båtches, shåke excess flour from chicken fingers then dunk into egg mixture, ånd then roll in ålmond + breåd crumb mixture, pressing to måke sure crumbs stick. Plåce onto prepåred båking sheets then refrigeråte for 20-30 minutes to let breåding fully ådhere - don’t skip this step or breåding will fåll off. Preheåt oven to 425 degrees.
5. Språy tops of chicken fingers with extrå virgin olive oil or nonstick språy then båke for 10 minutes. Flip then språy tops of chicken fingers ågåin with nonstick språy. Plåce båck into the oven, flipping ånd rotåting båking sheets, ånd then båke for 7-9 more minutes or until chicken fingers åre golden brown ånd cooked through.
6. Meånwhile combine ingredients for såuce in å småll såucepån then bring to å boil over medium-high heåt. Lower heåt to medium then cook until såuce is reduced ånd slightly thickened, 5-6 minutes. Pour into å wide bowl then dunk båked chicken fingers into såuce using tongs ånd plåce båck onto båking sheets. Båke for 4-5 more minutes, wåtching closely to åvoid burning, then serve sprinkled with remåining 1/4 cup sliced ålmonds ånd chopped cilåntro.

Recipe Adopted By : Click here

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