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Photo of Crumbed chicken with hoisin dipping sauce by WW

Crumbed chicken with hoisin dipping sauce

7 - 9
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Chicken crumbed in panko crumbs and fresh coriander with a tasty Hosni, honey and red wine vinegar dipping sauce.


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


1 tbs

Rice wine vinegar

20 ml, (1tbs)


  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.


SERVING SUGGESTION: Steamed broccolini. TIP: Try swapping the chicken for turkey escalopes. For a gluten-free version, use day-old gluten-free breadcrumbs instead of panko.