Thai Sticky Chicken Fingers

Description Gluten-Free Thai Sticky Chicken Fingers are crunchy, sticky, and irresistible - perfect for game day!


1-3/4lbs chicken breasts cut into 1” thick strips
1/2 cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)
salt and pepper
2 eggs
2 Tablespoons milk (any kind, I used unsweetened almond milk)
4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
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 (dish will not be GF if using soy sauce)
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
1/2 teaspoon ground ginger
1 glove garlic, microplaned or minced
1/4 teaspoon red chili pepper flakes (or more or less)

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 Rice Chex to food processor then process until fine crumbs and then add to almond crumbs. (Alternatively you could add Rice Chex to a large Ziplock bag then pulverize by rolling over the bag with a rolling pin.) Season almond + bread crumb mixture lightly with salt and pepper.