Korean-style sweet-and-spicy chicken rolls

4 - 7
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
This crispy chicken lettuce wraps use classic Korean ingredients to make a flavorful dipping sauce that takes this meal to the next level. Sake, a Japanese alcoholic beverage, flavors the sauce. Bottles of sake are available in a range of prices, from inexpensive to elite. You can use wax paper for the panko and sesame seed mixture or a shallow dish, like a dinner plate or pie plate, to keep the mixture contained. When you dip the chicken in the egg white mixture, let the excess drain off so that the panko mixture doesn’t get too wet—if it’s too soggy, it won’t crisp up in the oven.


Egg white(s)

2 large


2 tsp, hot Chinese variety

Whole wheat Panko breadcrumbs

¾ cup(s)

Sesame seeds

2 Tbsp

Fresh boneless skinless chicken tenderloins

1½ pound(s)


3 Tbsp

Soy sauce

3 Tbsp


2 tsp

Garlic clove(s)

1 medium clove(s), minced

Chili oil

½ tsp, hot variety


8 leaf/leaves, large


  1. Preheat oven to 425°F. Line large rimmed baking sheet with nonstick foil.
  2. 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.
  3. Meanwhile, to make sauce, combine sake, soy sauce, honey, garlic, and chili oil in small bowl.
  4. Divide chicken and sauce among lettuce leaves. Roll up and eat out of hand.
  5. Serving size: 2 rolls