Crumbed chicken breasts
with sticky soy dressing and pak choi

crumbed chicken breasts recipe
Prep time
Cook time

Time to crumb it like it’s hot! These family-friendly chicken breasts are ready in an hour.


  • 1½ cups sushi rice, rinsed and drained
  • 750ml water
  • 4 crumbed chicken breast steaks
  • Vegetable oil, for shallow frying
  • 2 tsp sesame oil


  • 2 cloves garlic, minced
  • ¼ cup soy sauce
  • ¼ cup honey
  • 1 tbsp lemon juice
  • 1 tsp sesame oil
  • Steamed pak choi, to serve
  • Pickled ginger, to serve
  • Sesame seeds, to serve


  • Preheat the oven to 200°C.
  • Put the rice, water and 2 teaspoons of sesame oil into a medium saucepan over high heat. Bring to the boil and reduce the heat to medium. Cover with a lid and cook for 12 minutes. Remove from the heat and set aside, covered, for 5 minutes.
  • Heat 2cm of vegetable oil in a large frying pan over high heat. Cook the crumbed chicken for 3 minutes each side or until lightly golden. Transfer to an oven tray and cook in the oven for a further 10 minutes, or until golden brown and cooked through.
  • Drain off the oil, wipe the pan clean and return to a high heat. Add the honey, lemon juice, 1 teaspoon sesame oil and soy sauce to the pan. Cook for 6 minutes or until the dressing is sticky.
  • Serve the chicken with the rice, dressing, steamed pak choi, pickled ginger and sesame seeds