We’re gonna take a trip across the Pacific to bring you a whole new lunchtime delight. The sweet and savory of this great eat come together with awesome homemade crunchy chicken and blood orange dipping sauce. You’re gonna be hard pressed to find any chicken recipes as creative or tasty as this one! So…let’s get to it!
Crunchy Chicken Spring Rolls
- Prep Time:25 minutes
- Cook Time:25 minutes
- Total Time:50 minutes
- Servings:3-4 People
- 8 boneless chicken tenders
- 2 eggs
- 1 1/2 cup panko bread crumbs
- 1/4 cup fine bread crumbs
- 2 tablespoon flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 head of lettuce
- 1 mango
- 1/2 cucumber
- 3 tablespoon chopped fresh cilantro
- 8 rice paper wrappers
- 3/4 cup blood orange juice
- 1/2 cup sweet chili sauce
- 1 tablespoon honey
- 1/2 tablespoon low sodium soy sauce
- 1/2 lime, juiced
Start simple by beating your eggs and preheating the oven to 450°F.
Add the breadcrumbs, flour, salt, pepper, and garlic powder to a bowl and mix together.
Dip your chicken into egg, roll them in the breadcrumbs , and lay them on a wire rack with non-stick spray.
Coat lightly with canola oil and bake 25-30 minutes.
Add blood orange juice, sweet chili sauce, honey, soy sauce, and lime to a bowl.
Mix sauce ingredients together on low heat in medium sauce pan.
Soak rice paper in water and take out immediately, then add ingredients.
Roll the rice paper from one end, folding in the sides as you surround the ingredients.
Dip it in the sauce and enjoy your light, healthy lunch.