Crunchy Chicken Egg Rolls With Tangy Dipping Sauce A1
A.1. Original sauce recipe contest entry. We love crispy and crunchy foods so i was on a search to make the same without frying but instead baking…voila! The baked chicken egg roll was born. A.1. And asian flavors blend perfectly together for the dipping sauce. As a matter of fact, double the sauce portion of this recipe because you will crave more!!
Steps
Heat oven to 400 degrees.
Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer.
While the oil heats , rub pepper , salt , 5 spice , and brown sugar on all sides of the chicken.
Cook chicken on each side until brown , approximately 6 - 8 minutes.
Lower the heat , cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees.
Remove chicken from pan , let rest , rough chop and add to a food processor.
Blend the sweet chili sauce , hoisin sauce , a.
1.
Steak sauce , jalapeno , cilantro , onions , and walnuts in a small bowl.
Blend with a fork and remove 4 tablespoons to the food processor containing the chicken.
Lightly pulsate mixture.
Unfold the pastry sheets on a lightly floured surface.
Cuteachpastry sheet into four 5-inch squares.
Spoon 1 / 4 cup chicken mixture on the lower third ofeachpastry square.
Fold 2 sides over the fillingand roll up like an egg roll.
Place the egg rolls seam-s.
Ingredients
olive oil, boneless skinless chicken thighs, black pepper, kosher salt, chinese five spice powder, brown sugar, sweet chili sauce, hoisin sauce, a.1. original sauce, jalapeno, fresh cilantro, green onions, walnuts, frozen puff pastry, egg