Crispy and full of Asian flavors, these homemade Sticky Chinese Chicken Fingers are baked with Panko and incredibly easy to make. My family can never get enough of these.
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One of the biggest complaints that many people have about healthy cooking is having to cook one meal for their family and then being too tired to cook the healthier version for themselves.
Amen sister!! I am right there with you. Having to cook two separate meals is complete HOGWASH TOMFOOLERY that nobody has time for.
I am dead serious about this too.
Getting through the chaos of somedays just to find out that you need to cook two meals is enough for anyone to throw their hands up in the air and give up on healthy eating.
That is why one of my bigger inspirations for The Fed Up Foodie is not only using cleaner ingredients but also to create recipes that taste amazing and are wholesome.
Some of my favorite healthy decadent recipes that I am most proud of because they are both healthy and enjoyed by multiple family members are my Beef and Barley Soup, Chicken Peanut Udon Noodle Salad and Springtime Pasta Salad.
I am happy to report that these Sticky Chinese Chicken Fingers fall into the same healthy decadent category.
They are baked and not fried! With quality ingredients they end up being a fun Friday family feast.
How To Make Chinese Chicken Fingers With Panko
My husband loves this recipe because of the fun Asian flavors and I love it because it’s so simple to whip together. Here are the steps for a quick, easy tasty meal.
- Preheat oven to 425℉, line a sided cookie sheet with aluminum foil and spray foil with nonstick spray.
- In 3 separate shallow dishes (these works best) prepare Panko, flour and eggs.
- Cut chicken breast into 3 separate pieces, lengthwise. Coat by dipping into flour mixture, eggs and then Panko.
- Place chicken on prepared cookie sheet and spray heavily with nonstick spray.
- Once all chicken strips are coated with the flour mixture, eggs and Panko bake for 20- 30 mins or until Panko becomes golden brown.
- Prepare sticky sauce and once chicken is done, spread sauce over cooked chicken. (This makes spreading the sauce extremely easy.)
Sticky Fingers Sauce
If you are familiar with making a balsamic reduction than you are halfway to making this sticky sauce for these homemade chicken tenders. The main differences, balsamic reduction generally has just a few ingredients where as this sticky sauce has seven. Also, balsamic reduction has Mediterranean flavors and this Sticky Sauce has the flavors of Asia. Here are the steps.
- Whisk together the Sriracha, garlic powder, ground ginger, soy sauce and rice vinegar in a separate bowl and set aside.
- Place the sesame oil and honey in a medium sauce pan over medium heat and bring to a simmer to the point that the honey is melted.
- Add in the Sriracha mixture. Continue cooking over medium heat, stirring consistently, until the sauce has reduced by half, about 7-10 mins. You will know the sauce is done when it coats the back of a teaspoon.
- Set aside until chicken is done. Apply to chicken strips immediately after removing from oven, making sure to whisk the sauce before applying.
Chinese Chicken Fingers Calories
When this recipe is divided evenly into 4 servings the calories will be approximately 550-590 calories per serving. Combined with plenty of non starchy veggies, this can be a satisfying and low calorie meal.
What to Eat With Chicken Fingers
But if your looking for a low calorie feast, combine these chicken strips with plenty of non-starchy veggies such as sugar snap peas, carrots, cucumbers and broccoli.
Commonly Asked Questions About Chinese Chicken Fingers
Does the Panko become soggy with the Sticky Sauce?
As long as the sticky sauce is simmered until it is reduced by half, the final product is crispy with no sogginess at all.
Are these Chicken Tenders spicy?
This all depends on who you ask. My husband said they had a little kick to them and my brother said they didn’t have enough spice. For anyone who has more delicate taste buds lower the amount if Sriracha to 1 tbsp.
More Family Favorite Meals
Sticky Chinese Chicken Fingers
For the Chicken
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Panko *or breadcrumbs
- 3 large boneless skinless chicken breasts
For the Sticky Sauce
- 1/4 cup toasted sesame oil
- 1/4 cup honey
- 2 tbsp Sriracha
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
For the Chicken
- Preheat oven to 425℉. Line a sided cookie sheet with aluminum foil and spray with nonstick cooking spray.In 3 separate shallow dishes mix together flour with salt and garlic powder in 1 dish, whisk eggs in another and place Panko in the 3rd dish.
- Cut chicken breasts into 3 strips lengthwise. Dip each strip into flour mixture making sure to coat well. Then dip strips into egg mixture, covering all sides. Finally, dip chicken into Panko making sure each strip has a good coating. Place chicken on prepared cookie sheet and spray heavily with non stick spray. Bake for 20- 30 min or until Panko crust is golden brown and chicken is baked through.
For the Sticky Sauce
- In a medium sized bowl whisk together Sriracha, garlic powder, ground ginger, soy sauce and rice vinegar. Set Aside. In a separate medium sized sauce pan mix together honey and sesame oil and bring to a simmer over medium heat until honey thins, about 2 mins.
Stir in Sriracha mixture to honey and oil. Continue simmering over medium heat, stirring consistently, until sauce has reduced by half, about 7-10 mins. You will know the sauce is done when it coats the back of a teaspoon after submerging into the sauce.
- Once the chicken is cooked, remove from oven. Give the sticky sauce a quick final whisk as it can slightly separate. Apply sauce to chicken using a pastry brush or spoon over the tops. There will be just enough sauce for the tops, which adds more than enough flavor.