Preheat oven to 425 degrees F. Spray large rimmed baking sheet with nonstick spray.
Whisk, 1 large egg while, 1 Tbsp Thai sweet chili sauce, 2 tsp reduced-sodium soy sauce, and 1 minced garlic clove in pie plate. Place whole wheat panko (bread crumbs) on sheet of wax paper. Dip chicken thighs, 1 piece at a time, into egg white mixture, then into panko, pressing to adhere. Place chicken on baking sheet; lightly spray with nonstick spray.
Bake until golden brown and cooked through, about 30 mins.
Meanwhile, to make sauce, combine 2 Tbsp Thai sweet chili sauce, 1 Tbsp rice vinegar, 1 tbsp chopped fresh cilantro, and 2 tsp reduced-sodium soy sauce in small bowl. PointsPlus value - 7
Serving
Suggestions
Serve with Kimchee
Originally Submitted
4/17/2011
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