Tonight's Dinner; Korean-Style Crispy Chicken
Just because chicken is breaded doesn't automatically mean you're eating chicken fingers. Panko bread crumbs and a sweet & spicy chili sauce make these chicken breasts something unexpected.
Anytime I see chicken breaded and fried (or baked) I automatically think of chicken fingers. And while chicken fingers are delicious, they're usually not the healthiest choice for dinner. Sometimes they're fried, and who knows what's in that finger-lickin', crispy skin of which we all can't get enough. But if you first dip the chicken in a sweet and slightly spicy chili sauce, then cover it in panko breadcrumbs and bake it in the oven, you get a much healthier version of those evil fingers.
Korean-style Crispy Chicken
- 1 egg white
- 3 tablespoon sweet chili sauce, separated
- 4 teaspoons soy sauce, separated
- 1 garlic clove, grated
- 1 cup panko breadcrumbs
- 4 boneless, skinless chicken breasts
- 1 tablespoon rice vinegar
- 1 tablespoon fresh cilantro, chopped
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the egg white, one tablespoon of chili sauce, two teaspoons of soy sauce, and garlic and set aside. Pour the bread crumbs onto a large plate.
- Dip each chicken breast into the egg white mixture and then into the bread crumbs and place on baking sheet. Bake for 30 minutes or until golden brown and cooked through.
- While the chicken cooks, mix together the rest of the soy sauce, chili sauce, rice vinegar and cilantro in a small bowl.
- Place each chicken breast on a plate, ladle the sauce over it and serve with your favorite salad or vegetable.
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