If you’re craving a dish that’s bursting with flavor and perfect for sharing, this Asian Glazed Chicken Fingers Recipe is exactly what you need. Imagine tender chicken strips, crispy on the outside and juicy inside, all coated in a sticky, sweet, and spicy glaze that balances honey’s natural sweetness with a kick from sriracha and chili flakes. It’s a fun finger food that brings a vibrant fusion of textures and tastes to your table, making it an instant favorite for both weeknight dinners and casual get-togethers. Trust me, this recipe will quickly become one of those go-to options you’ll love whipping up again and again.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a unique role in creating the irresistible taste and texture of the Asian Glazed Chicken Fingers Recipe. From the sweet honey to the aromatic Chinese five-spice powder, every element adds depth and character.
- Honey: Adds natural sweetness and a beautiful shine to the glaze.
- Low-sodium soy sauce: Provides savory umami and balances flavors without too much salt.
- Sriracha sauce: Brings a nice spicy kick that wakes up your taste buds.
- Chili flakes: Enhances the heat and adds texture to the glaze.
- Chinese five-spice powder: Infuses the dish with warm, aromatic notes distinctive of Asian cuisine.
- Garlic powder: Deepens the savory profile with a mild garlicky flavor.
- Olive oil: Helps in blending the glaze and adds richness.
- Rice vinegar: Offers a subtle tang to brighten the glaze.
- Salt and pepper: Essential for seasoning both the chicken and the coating just right.
- Boneless, skinless chicken breasts: The star of the dish, cut into perfect fingers for easy eating.
- Buttermilk: Tenderizes the chicken and helps the coating stick better.
- Breadcrumbs (Panko recommended): Create a light, crispy crust that contrasts beautifully with the tender chicken.
- All-purpose flour: Used for the initial dredge, ensuring that the coating adheres perfectly.
- Green onions (optional): Add a pop of color and fresh bite as a garnish.
How to Make Asian Glazed Chicken Fingers Recipe
Step 1: Prepare the Glaze
Start by whisking together the honey, low-sodium soy sauce, sriracha sauce, chili flakes, Chinese five-spice powder, garlic powder, olive oil, and rice vinegar in a saucepan. This glaze combines sweet, spicy, tangy, and savory elements that will coat the chicken perfectly. Set it aside for now as you prep the chicken.
Step 2: Ready the Chicken Fingers
Cut the chicken breasts into thin, evenly sized strips. These “fingers” ensure quick and even cooking. Place them in a bowl with buttermilk to tenderize and add moisture, which is key to juicy chicken inside a crispy crust.
Step 3: Coat the Chicken
Set up a dredging station with three shallow dishes: one with flour seasoned with salt and pepper, one with more buttermilk, and one with seasoned breadcrumbs such as Panko. Dredge each chicken strip first in flour, then dip it in the buttermilk, and finally coat well with breadcrumbs. This triple layer secures the crispy exterior that holds onto the glaze so beautifully.
Step 4: Bake to Crispy Perfection
Lay the coated chicken fingers on a parchment-lined baking sheet. Bake them at 400°F (200°C) for 30 to 45 minutes, or until golden brown and fully cooked through. Baking keeps the chicken tender without excess oil, while still achieving that crunchy texture we’re after.
Step 5: Optional Frying
If you want an extra crunch and richer flavor, you can fry the chicken strips briefly in hot vegetable oil until golden. It’s a bit more indulgent but totally worth it if you have the time and inclination.
Step 6: Reduce and Thicken the Glaze
While the chicken cooks, bring your prepared glaze to a boil over medium-high heat. Then reduce the heat and simmer until it thickens and reduces by half. This intensifies the flavors and gives it the perfect consistency to cling to the chicken fingers.
Step 7: Glaze and Garnish
Once your chicken fingers are ready, drizzle the thickened glaze generously over them. Don’t be shy here — that sticky coating is what makes this Asian Glazed Chicken Fingers Recipe so addictive. Finish with a sprinkling of chopped green onions for freshness and color.
How to Serve Asian Glazed Chicken Fingers Recipe
Garnishes
Adding chopped green onions or sesame seeds on top enhances the visual appeal while introducing subtle crunch and added flavor that complements the glaze perfectly. A wedge of lime on the side can also brighten each bite, adding a burst of citrusy freshness.
Side Dishes
Serve these chicken fingers alongside steamed jasmine rice or a crunchy Asian slaw to balance the rich glaze. A simple cucumber salad with rice vinegar dressing also cuts through the sweetness nicely, creating a well-rounded meal full of contrasting textures and flavors.
Creative Ways to Present
For a fun party platter, arrange your Asian Glazed Chicken Fingers fingers on a large board with dipping sauces like extra sriracha mayo, creamy peanut sauce, or soy-ginger dressing. You can also skewer the chicken strips for a playful finger food twist that guests will love grabbing while mingling.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your cooked chicken fingers and glaze separately in airtight containers in the refrigerator. The chicken will stay fresh and crispy longer without the glaze making it soggy.
Freezing
You can freeze the raw, breaded chicken fingers on a lined tray, then transfer them to a freezer bag once firm. This way, you can bake or fry them straight from frozen for a quick meal any day of the week.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes to restore crispiness. Drizzle fresh warmed glaze over before serving to recapture that delicious sticky coating that makes this Asian Glazed Chicken Fingers Recipe so irresistible.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and more forgiving if you’re worried about dryness. Just slice them into similar-sized strips and proceed with the recipe as usual.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes. This DIY buttermilk works well to tenderize the chicken.
How spicy is this Asian Glazed Chicken Fingers Recipe?
The heat mostly comes from sriracha and chili flakes but it’s quite balanced by the sweetness of honey. You can adjust the spice amounts if you prefer it milder or hotter.
Can I make this gluten-free?
Definitely! Swap the all-purpose flour and breadcrumbs for gluten-free alternatives like almond flour or gluten-free panko, and double-check your soy sauce to ensure it is gluten-free.
What dipping sauces pair well with these chicken fingers?
Besides the delicious glaze, try dipping in peanut sauce, sweet chili sauce, or even a creamy garlic aioli for extra flavor variety.
Final Thoughts
There’s just something so comforting and exciting about these Asian Glazed Chicken Fingers Recipe — a dish that cleverly combines familiar textures with bold, vibrant flavors that really excite your palate. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to brighten up your table and bring big smiles all around. Give it a go and watch these chicken fingers disappear fast!
Print
Asian Glazed Chicken Fingers Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
Delicious Asian Glazed Chicken Fingers featuring crispy baked chicken strips smothered in a sweet and spicy honey soy glaze, perfect as a flavorful appetizer or main dish.
Ingredients
Glaze Ingredients
- ¼ cup honey
- ½ cup low-sodium soy sauce
- 1 teaspoon sriracha sauce
- ½ teaspoon chili flakes
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
Chicken Fingers
- 2 pounds boneless, skinless chicken breasts, cut into thin strips
- 1 cup buttermilk
- 2 cups breadcrumbs (Panko recommended)
- 1–2 cups all-purpose flour, for dredging
- Salt and pepper, to taste
Garnish
- Green onions, chopped, for garnish (optional)
Instructions
- Prepare the Glaze: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, whisk together honey, low-sodium soy sauce, sriracha sauce, chili flakes, Chinese five-spice powder, garlic powder, olive oil, rice vinegar, and a pinch of salt and pepper. Set the glaze mixture aside.
- Prepare the Chicken: Cut the chicken breasts into thin strips. Place the chicken strips in a bowl and pour in the buttermilk, coating them well. Prepare three shallow dishes—one with flour seasoned with salt and pepper, one with additional buttermilk, and one with seasoned breadcrumbs.
- Dredge the Chicken: Take each chicken strip and dredge it first in the flour, then dip it into the buttermilk, and finally coat it with the breadcrumbs. Arrange the breaded chicken strips on the prepared baking sheet.
- Bake the Chicken: Place the baking sheet in the oven and bake for 30 to 45 minutes, or until the chicken is golden brown and fully cooked through.
- Optional Frying: For an extra crispy texture, you may fry the chicken strips in hot vegetable oil until golden brown, but this step is optional since they are baked.
- Simmer the Glaze: While the chicken cooks, bring the prepared glaze to a boil over medium-high heat on the stovetop. Reduce the heat and let it simmer until the glaze thickens and reduces by half.
- Glaze and Garnish: Once the chicken fingers are cooked, drizzle the thickened glaze over them. Garnish with chopped green onions if desired before serving.
Notes
- For best results, use panko breadcrumbs for extra crunch.
- You can adjust the sriracha and chili flakes to control the spiciness of the glaze.
- Double the glaze recipe if you prefer your chicken fingers extra saucy.
- If frying, ensure oil temperature is around 350°F (175°C) to get a golden crust without overcooking the chicken.
- Leftover glaze can be refrigerated and used as a dipping sauce.
- Gluten-free breadcrumbs can be substituted for a gluten-free version.
