Spicy-Sweet Asian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 ounces chicken breast.25 cup panko bread crumbs1/8 cup whole wheat flour1 egg white1 tsp tabasco sauce1 tbsp honey1 tbsp low sodium teriyaki sauce1/4 teaspoon black pepper1 teaspoon paprika1/4 teaspoon crushed red pepper flakescooking spray
Preheat oven to 375F. Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray.
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.
Sauce:
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.
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.
Sauce:
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.
Nutritional Info Amount Per Serving
- Calories: 318.2
- Total Fat: 2.5 g
- Cholesterol: 65.7 mg
- Sodium: 484.4 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 3.3 g
- Protein: 31.3 g
Member Reviews
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1976LINSOFKY
Thak you so much for posting this. I make it at least once or twice a week. It's very easy to make and tasty! I did change it up a little because the first time I made it my mouth was on fire. I use wing sauce in place of the tabasco, and just a small dash of the red pepper flakes. - 8/2/10