Korean-Style Crispy Chicken

Tried this recipe from "Weight Watcher's" last night for dinner. I served it along with Mac and Cheese and Spoon Cornbread. It was the end of the food in the house, so I was forced to go grocery shopping right after that :)



serves 4 ( 7 points + )



1 large egg white

1 T. garlic chili sauce

2 tsp. reduced sodium soy sauce

1 garlic clove

¾ c. Panko bread crumbs

4 boneless, skinless chicken thighs ( 4 oz. each)



Sauce:

2 T. garlic chili sauce

1 T. rice vinegar

2 tsp. reduced sodium soy sauce



Whisk together the first four ingredients. Place Panko on a sheet of wax paper or in a shallow dish. Dip chicken into egg mixture, then coat in Panko. Place chicken on a baking sheet coated with cooking spray. Spray tops of chicken as well. Bake at 425 until golden and cooked through ( about 30 minutes)

Combine sauce ingredients in a small bowl. Serve with chicken.