Kicking off this delicious adventure, we will be diving into the world of Asian Glazed Chicken Fingers���a delightful foreign twist on your typical chicken fingers. This tantalizing dish is perfect for family dinner nights, casual get-togethers, or that weekend potluck with friends. Trust me when I say they are irresistibly scrumptious, a perfect balance of sweet and savory. You’ll soon find out why our tender, crispy, glazed chicken fingers are a favorite among our blog readers!
Don’t be daunted by the “Asian” in the title. It’s all about the fusion of flavors, the simplicity of the process, and the joy you bring to the table. Your oven does most of the work, and you receive all the praise. Plus, isn’t it the best feeling when you can whip up restaurant-quality meals right in your own kitchen? Let’s get into the basics, shall we?
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Yield: 16 chicken fingers
Ready to leave dinnertime boredom behind with this lip-smacking Asian Glazed Chicken Fingers? Let’s wing it!
Ingredients & Equipment You’ll Need
- 1 lb boneless skinless chicken breast
- 1 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- Vegetable oil for frying
You will also need a deep frying pan, a pair of tongs, and a baking rack.
The panko bread crumbs create a fantastically crunchy coating, while the honey and hoisin impart a sweet-savory depth. Feel free to substitute regular breadcrumbs if panko isn’t available and maple syrup can do the trick if you’re out of honey.
How To Make Asian Glazed Chicken Fingers
- Heat up the vegetable oil in your solid frying pan.
- While it warms, coat your chicken fingers in flour, then submerge them in beaten eggs, then roll them around in the breadcrumbs. These triple-dipped beauties should be all nicely crusted up now.
- Rinse and repeat the coating process for all chicken strips.
- Once your oil is hot enough, add the fingers but be careful not to crowd them. Give ’em some space to sizzle!
- Fry until crispy and golden. Remove from oil and let ’em rest on a baking rack. This lets the excess oil drip off.
- In a saucepan, simmer the soy sauce, honey, hoisin, garlic, and ginger together on low heat, until it thickens into a drool-worthy glaze. Toss in your cooked chicken fingers and ensure they’re all glazed to perfection.
- Sprinkle the glazed fingers with sesame seeds. Serve warm and enjoy the crunch!
Tips For The Best Results
- Ensure that all pieces of chicken are of the same thickness, so they cook evenly.
- Do not skip draining on a baking rack – it prevents your chicken from becoming soggy.
Storage Tips
- Store in an airtight container in the fridge. They will remain fresh for 2-3 days.
- Reheat in an oven to keep them crispy when enjoying later.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes, you absolutely can use chicken thighs. Just make sure to adjust the cooking time as thighs might take a bit longer.
Q: What can I serve with these Asian Glazed Chicken Fingers?
A: You can serve with steamed jasmine rice or a simple Asian sesame salad.
Q: Can I make them gluten-free?
A: Sure, replace the all-purpose flour and panko with their gluten-free variants.
Q: Can I bake them instead of frying?
A: Yes, bake at 400��F (200��C) for about 25 minutes, until golden brown and crispy.
Q: Is this recipe spicy?
A: No, it isn���t. But you can add a touch of chili flakes or hot sauce if you want some heat.
Nutritional Facts of Asian Glazed Chicken Fingers
Each serving provides 380 calories, 22g protein, 46g carbohydrates, 12g fat, 3g saturated fat, 110mg cholesterol, 910mg sodium, 2g fiber, 18g sugar.
In conclusion, these Asian Glazed Chicken Fingers are a powerhouse of flavors – they’re sweet, salty, crispy, and bound to leave you reaching for more. Serve them up with a refreshing salad or hot steamed rice, and you’ve got a meal that’s hard to resist. So psyche up, chefs of all levels, and let’s make those fingers dance!
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