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
Scale
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.
