Chinese style sauce with crispy panko chicken

    35 min

    This Chinese style sauce has a very intense flavour and works perfectly with the mild crispy chicken.


    Wiltshire, England, UK
    1 person made this

    Serves: 2 

    • 2 chicken breast fillets, cubed
    • 1 egg, beaten
    • 100g panko breadcrumbs
    • Sauce ingredients
    • 4 tablespoons sherry
    • 4 tablespoons rice wine vinegar
    • 2 teaspoons garlic puree
    • 2 teaspoons ginger puree
    • 1 teaspoon chilli paste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Dip the chicken cubes in the beaten egg then roll in the panko breadcrumbs. Place the chicken cubes on a lightly greased baking tray.
    2. Bake in the oven until golden brown and chicken is no longer pink at the centre, 20 to 25 minutes.
    3. Whilst chicken is cooking add the sauce ingredients to a pan and gently heat for 15 minutes or until the sauce has reduced and thickened.
    4. Once cooked drizzle the sauce over the chicken and serve with noodles.


    Panko breadcrumbs are Japanese breadcrumbs and can be found in the world food section of most good supermarkets.

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