Spicy-Sweet Asian ChickenSubmitted by: KALORIE-KILLAH
IntroductionEnjoy fast food made in your kitchen with a fraction of the bad stuff! A single-serving healthier version of Wendy's Sweet and Spicy Asian Boneless Chicken Wings for my blog: fastfoodfacelift.blogspot.com Enjoy fast food made in your kitchen with a fraction of the bad stuff! A single-serving healthier version of Wendy's Sweet and Spicy Asian Boneless Chicken Wings for my blog: fastfoodfacelift.blogspot.com
4 ounces chicken breast
.25 cup panko bread crumbs
1/8 cup whole wheat flour
1 egg white
1 tsp tabasco sauce
1 tbsp honey
1 tbsp low sodium teriyaki sauce
1/4 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Put flour and paprika in small bowl and mix together. In a separate small bowl, lightly beat the egg white. Put panko bread crumbs in a large zip-top bag.
Cut the chicken into nugget-sized pieces and toss in flour mix until lightly coated.
Put nuggets into bowl with egg white and toss until moistened.
Immediately put nuggets into the bag with the panko bread crumbs.
Toss until all pieces are completely coated and immediately put the chicken onto the foil-lined baking sheet.
Bake for 15 minutes, then flip the chicken. Bake for another 5 minutes or until lightly golden brown.
Whisk honey, teriyaki, black pepper, crushed red pepper flakes, and tabasco (do not use if you don't want extra spice).
Toss the cooked chicken in the sauce until coated. (Note: you do NOT need very much sauce; this is a good amount to give a lot of flavor. Don't underestimate the small amount of sauce - it packs a punch!)
Makes one serving. Suggestion: serve on top of brown rice.
Number of Servings: 1
Recipe submitted by SparkPeople user KALORIE-KILLAH.