Crumbed chicken with hoisin dipping sauce
skinless chicken breast
540 g, (Buy 4x150g)
110 g, (3/4 cup)
mixed salad leaves
1½ cup(s), (160g)
rice wine vinegar
20 ml, (1tbs)
- Cut chicken in half horizontally then in half crossways. Flatten slightly with a meat mallet or rolling pin to an even thickness. Place flour on a plate. Whisk egg white and 1 tablespoon water in a shallow bowl until combined. Combine breadcrumbs and coriander on a plate. Working with 1 piece of chicken at a time, toss in flour to coat then dip in egg. Toss in breadcrumb mixture to coat.
- Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 5-6 minutes each side or until cooked through.
- Combine salad leaves and bean sprouts in a large bowl. Combine hoisin sauce, honey, vinegar and 1 tablespoon water in a small bowl. Serve crumbed chicken with salad and dipping sauce.