Sweet Chili Thai Sticky Chicken Tenders

Prep Time: 15 mins | Cook Time: 25 mins | Course: Dinner | Servings: 4

Incredible sweet chili and almond sticky chicken tenders bake in the oven with extra sweet chili sauce drizzled on top. Pairs nicely with sticky rice. Inspired by Kristin at Iowa Girl Eats https://iowagirleats.com/thai-sticky-chicken-fingers/ 

1 lb chicken tenders, or breast meat cut into strips

½ cup flour

2 eggs

2 cups panko bread crumbs

½ cup almonds + more for garnish

Salt and pepper, to taste

¼ cup cilantro

Sweet Chili Sauce:

½ cup sweet chili sauce

1 Tbsp rice vinegar

2 limes, juiced

3 garlic cloves, minced

1 tsp ginger, puree or minced

¼ tsp red pepper flakes, or to taste

Preheat oven to 425*. Line a rimmed baking sheet with parchment, foil or a silpat. Add flour to a gallon-sized ziplock bag, whisk eggs in a shallow bowl, place bread crumbs in a shallow bowl and add salt and pepper to each. Chop almonds fine or pulse in a food processor and add to the panko bread crumbs. Coarsely chop a few more almonds for garnish as well as the cilantro and set aside. Mix all sauce ingredients in a small bowl.

Shake the chicken tenders in the flour bag until well coated. Dip them in the eggs and then dredge them in the bread crumb almond mixture making sure to coat well. Place on the prepared baking sheet and bake for 10 minutes. Remove from the oven and turn over. Bake for another 7 minutes. Remove from the oven and spoon or brush sauce over the chicken tenders. Return to the oven for 4-5 minutes. Serve over rice and garnish with almonds and cilantro and a drizzle of additional sauce.