Korean-style sweet-and-spicy chicken rolls
2 tsp, hot Chinese variety
Whole wheat Panko breadcrumbs
Fresh boneless skinless chicken tenderloins
1 medium clove(s), minced
½ tsp, hot variety
8 leaf/leaves, large
- Preheat oven to 425°F. Line large rimmed baking sheet with nonstick foil.
- Whisk together egg whites and mustard in shallow dish until frothy. Combine panko and sesame seeds on sheet of wax paper. Dip chicken tenders, 1 at a time, into egg white mixture; then into panko mixture, pressing to adhere. Place chicken in single layer on baking sheet; lightly spray with nonstick spray. Bake until golden brown and cooked through, 18−20 minutes.
- Meanwhile, to make sauce, combine sake, soy sauce, honey, garlic, and chili oil in small bowl.
- Divide chicken and sauce among lettuce leaves. Roll up and eat out of hand.
- Serving size: 2 rolls