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Asian Glazed Chicken Fingers

Crispy baked chicken fingers tossed in a sticky Asian-style glaze for a flavorful weeknight meal.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup honey
  • 1/2 cup soy sauce
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • salt and pepper to taste
  • 2 pounds chicken breasts boneless, skinless (about 4 breasts), cut into long thin strips
  • 1 cup buttermilk
  • 2 cups breadcrumbs Panko recommended
  • 1 to 2 cups all-purpose flour for dredging
  • green onions for garnish

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a small saucepan, whisk together honey, soy sauce, sriracha, chili flakes, Chinese five spice, garlic powder, olive oil, and rice vinegar; set aside.
  • Cut the chicken breasts into long thin strips.
  • Place the chicken strips in a bowl and pour about 1 cup of buttermilk over them to lightly coat; set aside.
  • Set up three shallow plates: one with flour (seasoned with salt and pepper), one with remaining buttermilk, and one with breadcrumbs (seasoned with salt and pepper).
  • Dredge each chicken strip first in flour, then in buttermilk, and finally in breadcrumbs, pressing to adhere; transfer to the prepared baking sheet in a single layer.
  • Bake for 30–45 minutes, until the coating is golden and the chicken is cooked through (cut one piece to check if needed).
  • While the chicken bakes, bring the prepared glaze to a boil over medium-high heat, then reduce to medium and simmer until reduced by about half and thickened.
  • When the chicken is cooked, drizzle or brush the glaze generously over the fingers and garnish with chopped green onions.
  • Optional: to fry instead, heat vegetable oil in a large skillet and fry chicken strips 3–5 minutes per side until golden and cooked through.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • shallow plates
  • Small Saucepan
  • Whisk
  • Tongs

Notes

  • Store cooked chicken in an airtight container in the fridge for 3–4 days.
  • To freeze, dredge strips and freeze on a sheet until firm, then transfer to a sealed container.
  • From frozen, bake at 425°F for 20–25 minutes until cooked through.