Mummy-Aki Bcd Chicken Fingers

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. Dry off the tenders with a paper towel and dredge in the torn phyllo.
4. Place the chicken on a baking sheet sprayed in cooking spray, spray the chicken with cooking spray, and generously coat the chicken and phyllo with BBQ Chip Dust.
5. 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

1. Add all ingredients to small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes.