Japanese Crumbed Chicken

    Japanese Crumbed Chicken


    101 people made this

    These Japanese style crumbed chicken breasts provide a nice change. They use panko breadcrumbs and are served with a great homemade sauce.

    Serves: 2 

    • Sauce
    • 1/2 cup (125ml) Worcestershire sauce
    • 1/4 cup (60ml) tomato sauce
    • 2 tablespoons soy sauce
    • 1 pinch pepper, to taste
    • Chicken
    • 2 cups (500ml) vegetable oil, for deep-fat frying
    • 1/2 cup (60g) plain flour
    • 1/2 cup panko breadcrumbs
    • 1 pinch salt and pepper, to taste
    • 1 egg, whisked
    • 2 skinless, boneless chicken breast halves, pounded to 6mm thickness
    • 1 spring onion, thinly sliced

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Sauce: Stir together the Worcestershire sauce, tomato sauce and soy sauce then add a pinch of pepper to taste. Set aside.
    2. Chicken: Heat oil in deep-fryer to 180 degrees C.
    3. Place flour and panko breadcrumbs onto separate plates and season with salt and pepper. Place the whisked egg in a medium bowl. Dip flattened chicken pieces first into flour then egg and lastly breadcrumbs.
    4. Fry crumbed chicken breasts in preheated oil until golden brown and no longer pink in centre; about 8 minutes. Transfer to a paper towel lined plate to absorb excess oil.
    5. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced spring onions. Serve remaining sauce on the side for dipping.

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    Reviews (1)


    Very very nice recipe. I've cooked this a few times now, it's very similar to a meal I've had often at a Japanese restaurant in my home town, where the chicken strips are served on cabbage, with a separate bowl of steamed rice. I like to thicken the sauce up a little with some corn flour, and I don't have a deep fryer, pan fry instead. - 28 May 2013

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