Korean-style crispy chicken

Total Time
50 min
20 min
30 min
Boneless, skinless chicken thighs get an upgrade thanks to a crisp panko coating and a flavorful savory-sweet sauce using Korean ingredients. The key when dredging chicken in a wet mixture and a dry mixture is to designate one hand for each task. For example, use your right hand as your wet hand to dip the chicken in the egg mixture, and then transfer it to the panko mixture. Then, use your left hand as your dry hand to press the panko into the chicken. This will help prevent each of the mixtures from mixing together, which can quickly create a mess!


Cooking spray

4 spray(s)

Egg white(s)

1 large

Sweet Thai chili sauce

3 Tbsp

Soy sauce

4 tsp


1 medium clove(s), minced

Whole wheat Panko breadcrumbs

¾ cup(s)

Uncooked boneless skinless chicken thigh(s)

20 oz, trimmed (four 5 oz thighs)

Rice vinegar

1 Tbsp, unseasoned


1 Tbsp, chopped


  1. Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray.
  2. Whisk together egg white, 1 tablespoon chili sauce, 2 teaspoons soy sauce, and garlic in shallow dish. Spread panko on sheet of wax paper.
  3. Dip chicken, one piece at a time, into egg white mixture, then into panko, pressing so crumbs adhere. Place chicken on prepared baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, about 30 minutes.
  4. Meanwhile, to make sauce, stir together remaining 2 tablespoons chili sauce, vinegar, cilantro, and remaining 2 teaspoons soy sauce in small bowl. Serve with chicken.
  5. Serving size: 1 chicken thigh and 1 Tbsp sauce