Mummy-aki Chicken Fingers

Total Time:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 pounds chicken tenders (10 to 12 tenders)
  • 1 cup store-bought teriyaki marinade
  • 6 sheets phyllo dough
  • Nonstick cooking spray
  • Bloody Sweet and Sour Sauce, recipe follows
  • Bloody Sweet and Sour Sauce:
  • 1 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons grated ginger
Directions

Position an oven rack on the upper third of the oven and preheat to 425 degrees F.

Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.

Tear the phyllo into small pieces and place in a shallow dish. Dry off the tenders with a paper towel and dredge in the torn phyllo. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.

Bloody Sweet and Sour Sauce:

Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes. Yield: 2 cups.


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    This recipe is featured in:

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