korean style crispy chicken with tj’s rice sticks

5 Jul

i’ve been wanting to try this recipe for awhile now but couldnt find thai sweet chili sauce.  well i finally found some and this recipe didnt disappoint!  the sauce that accompanies it is delicious!  i didnt have fresh cilantro but i did have these frozen cubes for just such an occassion!  YUM!   the rice stics were ok — the recipe called for a dash of this and a dash of that..  i think i got the dashes wrong 🙂  either way they were still ok.  (if any of you are doing ww – i ripped this one out of the ww magazine)




1 large egg white
1 T. Thai sweet chili sauce
2 tsp. reduced sodium soy sauce
1 minced garlic clove
¾ c. Panko bread crumbs
4 boneless, skinless chicken breasts  j

2 T.  Thai sweet chili sauce
1 T. rice vinegar
2 tsp. reduced sodium soy sauce
1 T chopped cilantro

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.




Cook Rick Sticks according to directions (but only till al dente) Drain. Toss in a non-stick saute pan with a small amount of veg. oil. To rice sticks, add 1 tsp soy sauce, dash of oyster sauce, red pepper flakes to taste, and a drizzle of dark sesame oil; Toss this through, cook gently only 1-2 mins. Plate and top the noodles with 2 chopped scallions and a sprinkle of sesame seeds, and a squeeze of little lemon juice or drizzle of rice wine vinegar. If you have cilantro (and like it) great too!


4 Responses to “korean style crispy chicken with tj’s rice sticks”

  1. Batoria July 5, 2011 at 8:35 pm #

    I will have to try this. I ALWAYS have Thai Sweet Chili in the house 🙂

    • ilonaskitchen July 5, 2011 at 9:12 pm #

      it was yummy! next time i’ll double the sauce.


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