Sriracha Chicken Fingers




  • 2 (about 1.5 lbs.) boneless, skinless chicken breasts
  • 1/3 cup sriracha hot sauce
  • 1 Tbsp rice vinegar
  • 1 inch peeled and grated ginger
  • 1 clove garlic, minced
  • 1 large egg
  • 1 cup all-purpose flour
  • 1.5 cups panko bread crumbs
  • a pinch each salt and pepper

STEP 1: In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.

STEP 2: Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.

STEP 3: Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and move on to the next one. This is messy and your hands will get coated so make sure you won’t get interrupted before you begin.

STEP 4: Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!

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One comment on “Sriracha Chicken Fingers
  1. This looks great. The only thing better than chicken fingers is sriracha. Combining them is heavenly.

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