Description
This Asian Glazed Chicken Fingers recipe offers a deliciously crispy and flavorful twist on classic chicken fingers. Coated in a crunchy panko breadcrumb crust and baked to golden perfection, these chicken strips are then drizzled with a savory and sweet Asian-inspired glaze made from honey, soy sauce, sriracha, and aromatic spices. Perfect as a snack or main dish, garnished with fresh green onions for an extra pop of color and freshness.
Ingredients
Scale
For the Glaze
- 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
For the 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
- Green onions, chopped, for garnish (optional)
- Vegetable oil (if frying, optional)
Instructions
- Preheat and Make Glaze: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, whisk together all the glaze ingredients including honey, soy sauce, sriracha, chili flakes, Chinese five-spice powder, garlic powder, olive oil, rice vinegar, salt, and pepper. Set this mixture aside for now.
- Prep Chicken: Cut the chicken breasts into thin strips. Place the chicken strips in a bowl and pour in the buttermilk. Prepare three shallow dishes: one with seasoned flour (salt and pepper added), one with the remaining buttermilk, and one with seasoned breadcrumbs (salt and pepper added).
- Dredge Chicken: One by one, dredge each chicken strip first in the flour, then dip into the buttermilk, and finally coat thoroughly with the breadcrumbs. Arrange the coated chicken strips evenly on the prepared baking sheet.
- Bake Chicken: Place the baking sheet in the preheated oven and bake the chicken strips for 30-45 minutes until they are golden brown and cooked through.
- Alternative Frying Method: If preferred, heat vegetable oil in a deep skillet or fryer. Fry the chicken strips in hot oil until they are golden brown and crispy. Drain excess oil on paper towels.
- Make Glaze: While the chicken is baking (or frying), bring the prepared glaze mixture to a boil over medium-high heat in the saucepan. Then reduce the heat and let it simmer until it thickens and is reduced by half, developing a rich, sticky consistency.
- Glaze and Serve: Once the chicken fingers are cooked, drizzle the thickened Asian glaze over them. Garnish with chopped green onions if desired. Serve hot for best flavor and texture.
Notes
- For extra crispiness, use panko breadcrumbs.
- Adjust the sriracha and chili flakes to control the spiciness of the glaze.
- If baking, ensure chicken strips are spaced evenly to allow air circulation and crisp texture.
- Use low-sodium soy sauce to manage salt levels in the glaze.
- To save time, glaze can be prepared ahead and reheated before serving.
- Frying the chicken fingers is optional but will result in a crunchier texture.
