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.