Mummy-aki Chicken Fingers – a delicious recipe with chicken tenders, store-bought teriyaki marinade, phyllo, Nonstick cooking spray, Bloody Sweet, ketchup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Position an oven rack on the upper third of the oven and preheat to 425 degrees F.
2
Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
3
Tear the phyllo into small pieces and place in a shallow dish.
4
Dry off the tenders with a paper towel and dredge in the torn phyllo.
5
Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray.
6
Bake until golden brown, about 12 minutes.
7
Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.
8
Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan.
9
Mix well and bring to a boil.
10
Lower the heat to a simmer and cook, about 10 minutes.
498
kcal
Calories
9
g
Fat
29
g
Carbs
72
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pounds chicken tenders (10 to 12 tenders), 1 cup store-bought teriyaki marinade, 6 sheets phyllo dough, Nonstick cooking spray, and more.
Yes, Mummy-aki Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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