Ingredients
Scale
- boneless, skinless chicken breasts, cut into uniform strips
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup coconut milk
- 2 tablespoons Thai red curry paste
- 3 tablespoons honey
- 2 tablespoons lime juice, freshly squeezed
- 3 tablespoons soy sauce
- 1 tablespoon sesame seeds
Instructions
- Begin by cutting your chicken breasts into long strips—aim for about one inch wide.
- Pat them dry with paper towels to remove excess moisture.
- In one bowl, whisk together all-purpose flour and cornstarch until combined.
- In another bowl, mix together the coconut milk, Thai red curry paste, honey, lime juice, and soy sauce until smooth.
- Take each chicken strip and dip it first into the coconut milk mixture.
- Let any excess drip off before rolling it in the flour-cornstarch mix.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Once hot (around 350°F), gently add your coated chicken strips in batches—don't overcrowd!
- Fry until golden brown (about 3-4 minutes per side).
- Place your chicken fingers on paper towels to drain any excess oil.
- In a clean skillet over low heat, combine remaining coconut milk mixture from Step 2 with an extra splash of honey if you’re feeling adventurous.
- Toss in your fried chicken fingers until they’re well-coated in this sticky goodness.
- Transfer your Thai Sticky Chicken Fingers onto a serving platter.
- Sprinkle sesame seeds over them like confetti at a party!
- Garnish with lime wedges on the side for added zing.
- Serve immediately while they’re still warm and sticky.
Notes
Store leftover chicken fingers in airtight container.
Reheat in oven for crispy texture.
Serve with sweet chili sauce dip.
Marinate chicken longer for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg