Description
These Asian Glazed Chicken Fingers offer a crispy, flavorful bite coated in a sweet and spicy glaze made with honey, soy sauce, and traditional Asian spices. Perfectly baked until golden brown, they deliver a delightful combination of textures and tastes ideal for a satisfying appetizer or main dish.
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 and Preparation
- 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
- Prepare the Oven and Glaze: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small saucepan, whisk together all the glaze ingredients—honey, low-sodium soy sauce, sriracha, chili flakes, Chinese five-spice powder, garlic powder, olive oil, rice vinegar, and season with salt and pepper. Set this mixture aside for later.
- Prepare the Chicken Strips: Cut the chicken breasts into thin strips. Place them in a bowl and pour the buttermilk over the chicken to marinate briefly. Then, arrange three shallow dishes: one with all-purpose flour seasoned with salt and pepper, another with remaining buttermilk, and the third with seasoned breadcrumbs.
- Coat the Chicken: Take each chicken strip and dredge it first in the flour mixture, then dip it into the buttermilk, and finally coat thoroughly with the breadcrumbs. Lay the coated strips evenly on the prepared baking sheet.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken fingers for 30 to 45 minutes, or until they are golden brown and fully cooked through.
- Optional Frying for Extra Crispiness: If you prefer, you can fry the chicken strips in hot vegetable oil instead until they are golden brown for an extra crispy texture.
- Simmer the Glaze: While the chicken is baking, bring the prepared glaze to a boil over medium-high heat on the stovetop. Then reduce the heat and simmer until the glaze thickens and reduces by half, intensifying the flavors.
- Glaze and Serve: Once the chicken fingers are cooked, drizzle the thickened glaze evenly over them. Garnish with chopped green onions if desired, then serve warm.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- The optional frying step adds more crispiness but baking is healthier and still very tasty.
- You can adjust the sriracha and chili flakes for more or less heat, depending on your spice preference.
- If you want to make this gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free versions.
- This recipe pairs well with steamed rice or a fresh green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
