Thai Sticky Chicken Fingers Recipe 425

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

Steps:

• 1. Line two baking sheets with foil and spray with cooking spray. Set aside. .
• 2. Whisk eggs and milk together and place in shallow dish. Mix flour with salt and pepper and place in a shallow dish. place panko and cilantro in a third shallow dish.
• 3. Dip each chicken finger first in flour shaking off excess then in egg mixture then in panko mixture. Place on baking sheets. Place in refrigerator for 30 minutes.
• 4. Preheat oven 425 degrees. Spray the chicken fingers with cooking spray and bake for 10 minutes then flip them and bake 5 to 7 more minutes. Until golden brown
• 5. For the sauce combine all ingredients in saucepan except cornstarch and water bring to a boil and reduce to a simmer and simmer 10 minutes. Bring back to a boil and pour in the cornstarch and water mixture. Cook 1 minute until thickened. Serve over chicken fingers or as a dip

Steps:

• Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
• Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
• Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
• Preheat oven to 375 degrees F.
• Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
• Serve with hot rice or Asian noodle dishes.

Steps:

• Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed.
• Then brush all over chicken pieces.
• Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.