Thai Sticky Chicken Fingers

Gluten-Free Thai Sticky Chicken Fingers area unit a fresh, sticky, and irresistible gluten-free course, dinner, or formula for any occasion. fully addicting!

Ingredients

MAKES 20-24 CHICKEN FINGERS

• 1-3/4lbs chicken breasts take 1” thick strips
• 1/2 cup gluten-free or general-purpose flour (dish won't be GF if exploitation AP flour)
• salt and pepper
• 2 eggs
• 2 Tablespoons milk (any kind, I used sugarless  almond milk)
• 4 cups gluten-free Rice Chex fine into a pair of cups crumbs OR a pair of cups panko bread crumbs (dish won't be GF if exploitation panko)
• 3/4 cup sliced almonds, divided
• 1/4 cup cilantro, chopped
• For the sauce:
• 1/2 cup sweet condiment
• 1/2 cup water
• 1/4 cup refined sugar
• 1/4 cup gluten-free Tamari or condiment (dish won't be GF if exploitation soy sauce)
• 2 Tablespoons rice vinegar
• 2 Tablespoons recent juice
• 1/2 teaspoon ground ginger
• 1 glove garlic, microplaned or minced
• 1/4 teaspoon red chili pepper flakes (or a lot of or less)

Directions

• Line a pair of baking sheets with foil then spray all right with slippery  spray and put aside.
• Whisk eggs and milk in an exceedingly shallow dish. Add 1/2 cup almond slices to a methodor|kitchen appliance} then process till principally fine crumbs then pour into another shallow dish. Add Rice Chex to methodor|kitchen appliance} then process till fine crumbs then augment almond crumbs. (Alternatively you may add Rice Chex to an outsized Ziplock bag then pulverize by rolling over the bag with a kitchen utensil.) Season almond + bread crumb mixture gently with salt and pepper.
• Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to an outsized Ziplock bag then toss with chicken fingers till well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, then appear almond + bread crumb mixture, pressing to form certain crumbs stick. Place onto ready baking sheets then refrigerate for 20-30 minutes to let breading totally adhere - don’t skip this step or breading can fall off. heat kitchen appliance to 425 degrees.
• Spray A-one of chicken fingers with additional virgin oil or slippery  spray then bake for ten minutes. Flip then spray A-one of chicken fingers once more with slippery  spray. Place into the kitchen appliance, flipping and rotating baking sheets, then bake for 7-9 a lot of minutes or till chicken fingers area unit golden brown and poached through.
• Meanwhile mix ingredients for sauce in an exceedingly little pan then bring round a overboil medium-high heat. Lower heat to medium then cook till sauce is reduced and slightly thickened, 5-6 minutes. Pour into a large bowl then dunk baked chicken fingers into sauce exploitation pair of tongs and place back onto baking sheets. Bake for 4-5 a lot of minutes, looking closely to avoid burning, then serve wet with remaining 1/4 cup sliced almonds and shredded cilantro.
• Notes
• Sauce slightly custom-made from straightforward nutrient.

Reference : iowagirleats