Sticky Chinese Chicken Fingers 🥢🍗 — Crispy Takeout-Style Recipe at Home
Crispy and full of Asian flavors, these homemade Sticky Chinese Chicken Fingers are baked with Panko and are incredibly easy to make. My family can never get enough of these.
One of the biggest complaints that many people have about healthy cooking is having to cook one meal for their family and then being too tired to cook the healthier version for themselves.
Amen sister!! I am right there with you. Having to cook two separate meals is complete HOGWASH TOMFOOLERY that nobody has time for.
I am dead serious about this, too.
Getting through the chaos of some days just to find out that you need to cook two meals is enough for anyone to throw their hands up in the air and give up on healthy eating.
That is why one of my biggest inspirations for The Fed Up Foodie is not only using cleaner ingredients but also creating recipes that taste amazing and are wholesome.
Some of my favorite healthy decadent recipes that I am most proud of because they are both healthy and enjoyed by multiple family members are my Beef and Barley Soup, Chicken Peanut Udon Noodle Salad, and Springtime Pasta Salad.
I am happy to report that these Sticky Chinese Chicken Fingers fall into the same healthy decadent category.
They are baked and not fried! With quality ingredients, they end up being a fun Friday family feast.
How to Make Thai Sticky Chicken Fingers
So my son had wrestling regionals this past weekend. For those who want to know, he took third, qualifying him for sectionals, so his season is continuing. I am keeping the next few recipes super simple since we are so busy right now. Simple doesn't mean it is lacking in flavor, though, at all. I am making some Thai Sticky Chicken Fingers! You guys know this is one the whole family can dig into and that everyone loves homemade chicken fingers lol. Anyway, when you try this one, be sure to take a picture and post it to my Facebook page or over on Instagram and tag me.
Pro Tips
- Panko boost: Mix 1 tbsp oil into panko before breading for deeper golden color.
- Sauce balance: Too salty? Add 1–2 tsp honey. Too sweet? Add a splash more vinegar.
- Make-ahead: Bake plain fingers, cool, and freeze. Reheat from frozen, then toss in sauce.