Looking for a dish that combines a crispy, flavorful exterior with a sweet and spicy Thai-inspired sauce? These Crispy Thai Sweet Chili Chicken Strips are the perfect answer! They’re easy to prepare and can be made gluten-free, making them a versatile dish for any gathering or family dinner. The tender chicken strips are coated in a crunchy almond and breadcrumb mixture, then tossed in a deliciously sticky and tangy sauce that will keep you coming back for more. Whether served as an appetizer, main course, or party snack, these chicken strips are sure to impress!
Ingredients:
Chicken Strips:
- 1-3/4 lbs chicken breasts, cut into 1” thick strips
- 1/2 cup gluten-free flour (or all-purpose flour if not gluten-free)
- Salt and pepper to taste
- 2 eggs
- 2 tablespoons milk (any kind)
- 4 cups gluten-free Rice Chex, pulverized into 2 cups crumbs (or 2 cups gluten-free breadcrumbs)
- 3/4 cup sliced almonds, divided
- 1/4 cup cilantro, chopped
For the Sauce:
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamari (or soy sauce if not gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced or pressed
- 1/4 teaspoon crushed red pepper flakes (modify according to your heat preference)
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by either covering it with parchment paper or applying a light layer of oil to ensure easy removal of baked goods.
- Prepare the Breading Station:
- In a shallow bowl, combine the gluten-free flour with a pinch of salt and pepper.
- In another bowl, whisk together the eggs and milk until smooth.
- In a third bowl, mix the pulverized Rice Chex crumbs (or breadcrumbs) with half of the sliced almonds.
- Bread the Chicken:
- Dip each chicken strip into the flour mixture, shaking off the excess.
- Next, dip it into the egg mixture, ensuring it’s fully coated.
- Finally, coat the chicken strip in the breadcrumb and almond mixture, pressing gently to adhere.
- Bake the Chicken:
- Place the breaded chicken strips onto the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Prepare the Sauce:
- While the chicken is baking, combine the sweet chili sauce, water, brown sugar, Tamari (or soy sauce), rice vinegar, lime juice, ground ginger, garlic, and red chili pepper flakes in a small saucepan.
- Heat the sauce over medium heat, allowing it to gently bubble while stirring it from time to time.
- Let it cook for 5-7 minutes until slightly thickened, then remove from heat.
- Toss the Chicken in Sauce:
- Once the chicken is done baking, transfer it to a large bowl.
- Pour the sauce over the chicken strips and toss gently until they are evenly coated.
- Garnish and Serve:
- Transfer the coated chicken strips to a serving plate.
- Sprinkle with the remaining sliced almonds and chopped cilantro for garnish.
- Serve immediately with extra sauce on the side for dipping.
Conclusion:
These Crispy Thai Sweet Chili Chicken Strips are a perfect blend of crispy and sticky, with a delightful balance of sweet and spicy flavors. The crunchy almond coating pairs perfectly with the tangy Thai-inspired sauce, making them an irresistible addition to any meal. Best of all, they’re easy to prepare and can be tailored to be gluten-free, ensuring everyone can enjoy this delectable dish. Serve them as an appetizer, snack, or main course, and watch them disappear in no time!
Crispy Thai Sweet Chili Chicken Strips
A deliciously crispy chicken strip recipe with asweet and spicy Thai-inspired sauce, perfect for any meal or occasion.
Ingredients
- 1-3/4 lbs chicken breasts cut into 1” thick strips
- 1/2 cup gluten-free flour or all-purpose flour if not gluten-free
- Salt and pepper to taste
- 2 eggs
- 2 tablespoons milk any kind
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs (or 2 cups gluten-free breadcrumbs)
- 3/4 cup sliced almonds divided
- 1/4 cup cilantro chopped
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamari or soy sauce if not gluten-free
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 clove garlic minced or pressed
- 1/4 teaspoon crushed red pepper flakes modify according to your heat preference
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by either covering it with parchment paper or applying a light layer of oil to ensure easy removal of baked goods.
- Prepare the Breading Station:
- o In a shallow bowl, combine the gluten-free flour with a pinch of salt and pepper.
- o In another bowl, whisk together the eggs and milk until smooth.
- o In a third bowl, mix the pulverized Rice Chex crumbs (or breadcrumbs) with half of the sliced almonds.
- Bread the Chicken:
- o Dip each chicken strip into the flour mixture, shaking off the excess.
- o Next, dip it into the egg mixture, ensuring it’s fully coated.
- o Finally, coat the chicken strip in the breadcrumb and almond mixture, pressing gently to adhere.
- Bake the Chicken:
- o Place the breaded chicken strips onto the prepared baking sheet.
- o Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Prepare the Sauce:
- o While the chicken is baking, combine the sweet chili sauce, water, brown sugar, Tamari (or soy sauce), rice vinegar, lime juice, ground ginger, garlic, and red chili pepper flakes in a small saucepan.
- o Heat the sauce over medium heat, allowing it to gently bubble while stirring it from time to time.
- o Let it cook for 5-7 minutes until slightly thickened, then remove from heat.
- Toss the Chicken in Sauce:
- o Once the chicken is done baking, transfer it to a large bowl.
- o Pour the sauce over the chicken strips and toss gently until they are evenly coated.
- Garnish and Serve:
- o Transfer the coated chicken strips to a serving plate.
- o Sprinkle with the remaining sliced almonds and chopped cilantro for garnish.
- o Serve immediately with extra sauce on the side for dipping.