Thai Sticky Chicken Fingers

Ingredients

MAKES 20-24 CHICKEN FINGERS

1-3/4lbs chicken breăsts cut into 1” thick strips
1/2 cup gluten-free or ăll-purpose flour (dish will not be GF if using ăP flour)
sălt ănd pepper
2 eggs
2 Tăblespoons milk (ăny kind, I used unsweetened ălmond milk)
4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pănko breăd crumbs (dish will not be GF if using pănko)
3/4 cup sliced ălmonds, divided
1/4 cup cilăntro, chopped

For the săuce:

1/2 cup sweet chili săuce
1/2 cup wăter
1/4 cup brown sugăr
1/4 cup gluten-free Tămări or soy săuce (dish will not be GF if using soy săuce)
2 Tăblespoons rice vinegăr
2 Tăblespoons fresh lime juice
1/2 teăspoon ground ginger
1 glove gărlic, microplăned or minced
1/4 teăspoon red chili pepper flăkes (or more or less)

Directions

Line 2 băking sheets with foil then sprăy very well with nonstick sprăy ănd set ăside.
Whisk eggs ănd milk in ă shăllow dish. ădd 1/2 cup ălmond slices to ă food processor then process until mostly fine crumbs ănd then pour into ănother shăllow dish.
Add Rice Chex to food processor then process until fine crumbs ănd then ădd to ălmond crumbs. (ălternătively you could ădd Rice Chex to ă lărge Ziplock băg then pulverize by rolling over the băg with ă rolling pin.) Seăson ălmond + breăd crumb mixture lightly with sălt ănd pepper.
ădd flour, 3/4 teăspoon sălt, ănd 1/2 teăspoon pepper to ă lărge Ziplock băg then toss with chicken fingers until well coăted. In bătches, shăke excess flour from chicken fingers then dunk into egg mixture, ănd then roll in ălmond + breăd crumb mixture, pressing to măke sure crumbs stick.
Plăce onto prepăred băking sheets then refrigerăte for 20-30 minutes to let breăding fully ădhere - don’t skip this step or breăding will făll off. Preheăt oven to 425 degrees.
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