Crumbed chicken with hoisin dipping sauce
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chicken crumbed in panko crumbs and fresh coriander with a tasty Hosni, honey and red wine vinegar dipping sauce.
Ingredients
Skinless chicken breast
540 g, (Buy 4x150g)
Plain flour
1 tbs
Egg white
1 medium
Panko breadcrumbs
110 g, (3/4 cup)
Fresh coriander
¼ cup(s)
Olive oil
1 tbs
Mixed salad leaves
160 g
Bean sprouts
1½ cup(s), (160g)
Hoisin sauce
2 tbs
Honey
1 tbs
Rice wine vinegar
20 ml, (1tbs)
Instructions
1
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.
2
Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 5-6 minutes each side or until cooked through.
3
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.
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