Thai Chicken Fingers
If you enjoy finger food, and don’t mind getting your fingers sticky, then this isa perfect recipe for you to try. I bake these, but you could deep fry them as well. You could easily turn this recipe in a gluten free option by using the gluten-free Bisquick. The rice chex cereal is gluten free, but don’t forget to purchase a gluten-free soy sauce. These go perfectly with a side of coconut rice.
Ingredients
Chicken Fingers
- 2 lbs skinless, boneless chicken breasts
- ½ cup Bisquick
- Salt and pepper
- 2 eggs
- 2 tbsp milk
- 4 cups rice chex cereal
- ¾ cups sliced almonds
- ¼ cup cilantro, chopped
Sauce
- ½ cup sweet chili sauce
- ½ cup water
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- ½ tbsp ground ginger
- 1 clove garlic, minced
- ¼ tsp red pepper flakes
Instructions
- Line two baking sheets with parchment paper.
- In a mixing bowl, beat two eggs and two tablespoons of milk together.
- In a food processor, add three quarters of a cup of sliced almonds and four cups of rice chex cereal. Process into fine crumbs. Season with salt and pepper.
- Cut chicken into strips. In a large sealable bag add one-half cup of Bisquick and pepper. Shake the bag to mix and add the chicken strips tossing to coat.
- Shake excess Bisquick from the chicken pieces and dip into the egg and milk.
- Roll into the almond and cereal mix and place on to the prepared baking sheets; refrigerate for thirty minutes. Prepare the sauce.
- Place all the ingredients for the sauce in a saucepan and bring to a boil. Lower heat and stir until sauce becomes thick, approximately five minutes.
- Preheat the oven to three hundred and seventy-five degrees.
- Bake for ten minutes, flip and bake for an additional ten minutes.
- Dunk the chicken fingers into the sauce, spread out on the baking pan and bake for five minutes, being careful not to burn. Serve and enjoy.
Tried this recipe?Let us know how it was!
