Description
Delight in these crispy Asian Glazed Chicken Fingers with a perfect balance of sweet, spicy, and savory flavors. Tender chicken strips are coated in a seasoned breadcrumb crust and baked to golden perfection, then drizzled with a flavorful honey-soy glaze featuring sriracha and Chinese five-spice. An irresistible appetizer or main dish that’s sure to impress.
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 Coating Ingredients
- 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
- Preheat and Prepare Glaze: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, whisk together the honey, low-sodium soy sauce, sriracha sauce, chili flakes, Chinese five-spice powder, garlic powder, olive oil, and rice vinegar. Set this mixture aside for now.
- Prepare the Chicken: Cut the boneless, skinless chicken breasts into thin strips. Place the chicken strips in a bowl and add the buttermilk, ensuring they are well coated. This will tenderize the chicken and help the coating stick.
- Set Up Dredging Stations: Arrange three shallow dishes: one with all-purpose flour seasoned with salt and pepper, one with the remaining buttermilk, and one with seasoned breadcrumbs (Panko recommended). This setup will allow you to coat the chicken strips thoroughly.
- Dredge the Chicken: Take each chicken strip and coat it first in the flour, then dip it into the buttermilk, and finally dredge it thoroughly in the breadcrumbs. Place each coated strip onto the prepared baking sheet, spacing them adequately.
- Bake the Chicken: Bake the chicken strips in the preheated oven for 30 to 45 minutes, or until they turn golden brown and are cooked through. The baking ensures a crispy texture without excess oil.
- Alternative Frying Method (Optional): For an extra crispy exterior, you may fry the chicken strips in hot vegetable oil until golden brown instead of baking. Drain the fried chicken on paper towels to remove excess oil.
- Reduce the Glaze: While the chicken cooks, place the pre-prepared glaze mixture on medium-high heat. Bring it to a boil, then reduce the heat and simmer until the glaze thickens and reduces by half. This step intensifies the flavors and helps the glaze coat the chicken better.
- Glaze and Serve: Once the chicken is cooked, drizzle the thickened glaze generously over the chicken fingers. Garnish with chopped green onions if desired for a fresh, vibrant finish. Serve immediately for best taste and texture.
Notes
- You can adjust the sriracha amount to control the spice level in the glaze.
- Panko breadcrumbs provide a superior crispy texture, but regular breadcrumbs can be used as a substitute.
- Make sure not to overcrowd the baking sheet to allow even cooking and crisping.
- If using the frying method, use a thermometer to maintain oil temperature around 350°F (175°C) for optimal crispiness.
- Leftover glazed chicken fingers can be refrigerated and reheated in the oven to retain crispness.
