• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour 15 minutes
4.25 from 4 votes
6 Comments

Asian Glazed Chicken Fingers

Jump to RecipePrint Recipe
  • 212
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

Asian Glazed Chicken Fingers – a healthy version of baked chicken fingers that are generously drizzled with an Asian inspired glaze.

Asian Glazed Chicken Fingers - a healthy version of baked chicken fingers that are generously drizzled with an Asian inspired glaze.

I’ve got the perfect recipe for you today for super crispy chicken fingers glazed with a perfectly spiced sauce with honey, soy, sriracha and a bunch of other yummy ingredients. This chicken really is super crispy. I soaked the chicken fingers in buttermilk first to tenderize the meat, then dredged the chicken through flour, buttermilk again and finally in some nice Panko breadcrumbs before being baked in the oven.

You know why these strips are extra crispy? Because you dip them first in flour, then dredge them through some buttermilk and then finally through the breadcrumb mixture. Double the crispiness. You will not want to go to a restaurant ever again to get your chicken strips once you’ve had a bite of these.

What’s The Deal With Buttermilk?

Buttermilk is the slightly acidic liquid left behind after heavy cream is churned into butter. This acidity creates and extra tender chicken and crispy breading. It will also give your chicken some extra tang which will really bring out the flavors in the breading!

You can also marinate your chicken in buttermilk for a few hours to tenderize it. If you don’t have buttermilk, you can make your own using 2 cups of regular milk, and 2 tbsp of either lemon juice or white vinegar.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Glaze

  • Honey – All glazes need something a little sweet, honey is also important for the texture. If you don’t have any you can substitute maple syrup.
  • Sauces – Soy sauce and sriracha.
  • Spices – Chinese five spice, chili flakes, garlic powder.
  • Olive oil – To help with the mouth feel of our glaze, we want a nice neutral tasting oil.
  • Vinegar – Rice vinegar to add brightness and acidity.
  • Seasoning – Salt and pepper.

Chicken

  • Chicken – Chicken breasts boneless and skinless cut into strips.
  • Milk – Buttermilk is what we need today, if you can’t find any or don’t have any on hand follow my directions above for making your own.
  • Breadcrumbs – I prefer panko for these recipes but feel free to use whatever kind you’d like.
  • Flour – All purpose for dredging.
  • Seasoning – Salt and pepper.
  • Garnish – Diced green onions for garnish.
Asian Glazed Chicken Fingers - a healthy version of baked chicken fingers that are generously drizzled with an Asian inspired glaze.

How To Make Asian Glazed Chicken Strips

  1. Preheat oven: To 400 F degrees. Line a baking sheet with parchment paper.
  2. Make the glaze: In a small sauce pan, whisk all the glaze ingredients together. Set aside.
  3. Assemble the strips: Cut the chicken breasts into long thin strips. Place the chicken in a bowl and pour about a cup of buttermilk over the chicken. Get 3 shallow plates ready. Fill one with flour, one with remaining buttermilk and last with breadcrumbs. Line them up like an assembly line, chicken, flour, buttermilk, breadcrumbs. Season the flour and the breadcrumbs generously with salt and pepper.
  4. Prep the strips for baking: Dredge each chicken finger through flour, then buttermilk, and lastly through breadcrumbs. Place on prepared baking sheet. Repeat with all chicken fingers.
  5. Cook the chicken strips: Bake them for about 30 to 45 minutes until they start to brown and chicken is cooked through. Cut one in half if needed to check for doneness.
  6. Finish the dish: While chicken is baking, bring the sauce to a boil over medium high heat. Once boiling, reduce heat to a medium and cook until sauce reduces by half and thickens. Generously drizzle sauce over chicken fingers. Garnish with chopped green onions, if preferred.

Want To Fry Your Chicken Strips?

Fry the chicken on both sides until golden brown and chicken is cooked inside, should take about 2 to 3 min per side. Repeat with remaining chicken. If oil gets too dirty between batches, clean out the skillet and start with fresh oil. Place fried chicken strips on paper towels to soak up some of the oil.

How To Cut Your Chicken Strips

The way you cut your chicken breasts matters to ensure we get juicy chicken underneath all that crispy coating. It’s important to cut against the grain to ensure our chicken retains as much moisture as possible. Just take a close look at your chicken, determine the grain and the direction it goes in and cut your strips in the opposite direction.

Want More Dip Ideas? Try Some Of These

  • Fry dip: Mayo, ketchup, Worcestershire, garlic powder, salt and pepper.
  • Honey mustard: Dijon mustard, honey, mayo, lemon juice, salt and pepper.
  • Chicken sauce: Yellow mustard & Dijon mustard, honey, BBQ sauce, mayo.
  • Red or Green Chimichurri, believe me these fresh dips are phenomenal!

How to Serve

Serve these chicken strips with the following:

  • A light simple salad
  • Broccoli
  • Italian Roasted Mushrooms And Veggies
  • Cauliflower Poppers
  • Garlic Butter Mushrooms
Asian Glazed Chicken Fingers - a healthy version of baked chicken fingers that are generously drizzled with an Asian inspired glaze.

Leftovers

Fridge

You can store these fully cooked in an airtight container in the fridge for 3 – 4 days. Feel free to crisp them bake up in the oven when ready to feast.

Freezer

You can store these in the freezer for up to 1 month if you’d like to prepare these in advance. Just dredge the chicken strips and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.

More Delicious Chicken Recipes To Try:

  • Asian Glazed Chicken Fingers
  • Coconut Chicken
  • Bang Bang Chicken
  • Sticky Honey Sriracha Chicken Bites
  • Lemon Pepper Chicken
  • Honey Garlic Chicken

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

honey soy chicken fingers being drizzled with fresh honey

Asian Glazed Chicken Fingers

4.25 from 4 votes
Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Asian Glazed Chicken Fingers – a healthy version of baked chicken fingers that are generously drizzled with an Asian inspired glaze.

Ingredients

For the Asian Glaze

  • 1/4 cup honey
  • 1/2 cup soy sauce
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • salt and pepper to taste

For chicken

  • 2 pounds chicken breasts (I had 4 chicken breasts), boneless and skinless
  • 1 cup buttermilk
  • 2 cups breadcrumbs (I used Panko)
  • 1 to 2 cups all-purpose flour for dredging
  • salt and pepper to taste
  • Green onions for garnish
US Customary – Metric

Instructions

  • Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  • In a small sauce pan, whisk all the glaze ingredients together. Set aside.
  • Cut the chicken breasts into long thin strips. Place the chicken in a bowl and pour about a cup of buttermilk over the chicken. Get 3 shallow plates ready. Fill one with flour, one with remaining buttermilk and last with breadcrumbs. Line them up like an assembly line, chicken, flour, buttermilk, breadcrumbs. Season the flour and the breadcrumbs generously with salt and pepper.
  • Dredge each chicken finger through flour, then buttermilk, and lastly through breadcrumbs. Place on prepared baking sheet. Repeat with all chicken fingers.
  • Bake them for about 30 to 45 minutes until they start to brown and chicken is cooked through. Cut one in half if needed to check for doneness.
  • If you wish to fry these, heat vegetable oil in a large skillet. Fry chicken on both sides for about 3 to 5 minutes or until golden brown.
  • While chicken is baking, bring the sauce to a boil over medium high heat. Once boiling, reduce heat to a medium and cook until sauce reduces by half and thickens.
  • Generously drizzle sauce over chicken fingers. Garnish with chopped green onions, if preferred.

Recipe Notes

  1. You can store these fully cooked in an airtight container in the fridge for 3 – 4 days. Feel free to crisp them bake up in the oven when ready to feast.
  2. You can store these in the freezer for up to 1 month if you’d like to prepare these in advance. Just dredge the chicken strips and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 493kcal (25%)Carbohydrates: 58g (19%)Protein: 42g (84%)Fat: 10g (15%)Saturated Fat: 2g (13%)Cholesterol: 101mg (34%)Sodium: 1214mg (53%)Potassium: 752mg (21%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 161IU (3%)Vitamin C: 2mg (2%)Calcium: 128mg (13%)Iron: 4mg (22%)
Course:Dinner, Lunch, Main Course
Cuisine:American, Asian
Keyword:asian glazed chicken fingers, chicken fingers
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 212

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

a slice of blueberry cake on a plate
Previous Post
Blueberry Cake
overhead shot of creamy cajun pastalaya in a pot
Next Post
Creamy Cajun Pastalaya

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Carol at Wild Goose Tea says

    February 11, 2015 at 2:25 pm

    This is a mouth watering recipe. I love it that it’s baked. The sauce is
    awesome. Truly extremely crispy too!!!!

    Reply
  2. savvy says

    February 11, 2015 at 8:37 am

    Love your beagle! My sister and I pooled our $/allowances while on vacation, borrowed $5 from my Dad, and bought him his beagle for his birthday!! Best dog ever!!

    Reply
    • jo says

      February 11, 2015 at 9:20 am

      Aw that’s so sweet of you guys. They are great dogs, the best. 🙂

      Reply
  3. Judy says

    February 11, 2015 at 6:22 am

    He’s gorgeous.
    I like to kiss dogs on the side of their faces where it’s smooth just under the eye.
    I used to be terrified of dogs and cats. Now I have 2 cats.

    Reply
  4. Trish @ Well Worn Fork says

    February 10, 2015 at 1:06 pm

    Looks amazing!

    Reply
    • jo says

      February 10, 2015 at 3:50 pm

      Thanks Trish!

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
asian green beans in a wok.

Asian

overhead shot of a spoon taking a bite of italian meatball soup

Italian

freshly made pozole rojo in a dutch oven.

Mexican

mititei on a plate with mustard and french fries.

Romanian

a stack of roti wrapped in a clean kitchen towel.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!