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Photo of Crumbed chicken with hoisin dipping sauce by WW

Crumbed chicken with hoisin dipping sauce

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.