Thai Sticky Chicken Fingers

INGREDIENTS
MAKES 20-24 CHICKEN FINGERS

• 1-3/4lbs chìcken breasts cut ìnto 1” thìck strìps
• 1/2 cup gluten-free or all-purpose flour (dìsh wìll not be GF ìf usìng AP flour)
• salt and pepper
• 2 eggs
• 2 Tablespoons mìlk (any kìnd, ì used unsweetened almond mìlk)
• 4 cups gluten-free Rìce Chex pulverìzed ìnto 2 cups crumbs OR 2 cups panko bread crumbs (dìsh wìll not be GF ìf usìng panko)
• 3/4 cup slìced almonds, dìvìded
• 1/4 cup cìlantro, chopped

For the sauce:

• 1/2 cup sweet chìlì sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup gluten-free Tamarì or soy sauce (dìsh wìll not be GF ìf usìng soy sauce)
• 2 Tablespoons rìce vìnegar
• 2 Tablespoons fresh lìme juìce
• 1/2 teaspoon ground gìnger
• 1 glove garlìc, mìcroplaned or mìnced
• 1/4 teaspoon red chìlì pepper flakes (or more or less)
  

INSTRUCTIONS

1. Lìne 2 bakìng sheets wìth foìl then spray very well wìth nonstìck spray and set asìde.
2. .......
3. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/thai-sticky-chicken-fingers.html

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