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Crispy Wasabi Chicken

Juicy chicken pieces bathed in peppery wasabi, then a sesame-scented crispy coating adds up to irresistible chicken fingers for grown-ups. Impressive as appetizers, serve with pickled ginger or tuck a piece of pickled ginger in the centre of the chicken before coating them. You might also want to have a small bowl of soya sauce for dipping.
Serves: 18
Prep Time: 15 min
Cook Time: 20 min


2 boneless, skinless chicken breasts
1 egg
2 tbsp wasabi powder
2 tbsp wasabi (Japanese horseradish)
¾ cups panko breadcrumbs
3 tbsp sesame oil
3 tbsp sesame oil
black sesame seeds, (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 375°F (190°C). Place a baking rack on a foil lined baking sheet.

  2. Trim excess fat from chicken. Cut off the thin fillet. If it is large, slice in two. Then slice each breast into appetizer-size pieces, about 1 x 1 ½ inches (2.5 x 3.8 cm). Counting the fillet, there will be about 8 pieces from each breast. To ensure even baking, gently press down any particularly thick pieces.

  3. Place egg in a medium-size bowl. Add wasabi powder and whisk together. ( See note below about wasabi.) Use the back of a spoon to mash wasabi lumps into the egg mixture. It is very important that it is all dissolved. Measure bread crumbs into a small deep bowl. Drizzle in the sesame oil. Work the crumb mixture between your fingers or hands until an even crumb forms.

  4. Place all the chicken in the wasabi mixture and stir to evenly coat. Then place one piece in the crumb mixture. Turn and roll to lightly but evenly coat. You may have to gently press crumbs onto some areas of the wasabi coating – but don’t heavily coat. Place on the rack on the baking pan. Repeat with remaining pieces. (If making ahead you can refrigerate, uncovered, for at least an hour.)

  5. Bake in the center of the preheated oven until golden and cooked though, from 20 to 30 minutes depending on the size of the pieces. Chicken fingers should reach an internal temperature of 165°F (74°C). Place on a platter and sprinkle with sesame seeds. Do include a little bowl of pickled ginger for nibbling. After plating the chicken pieces, sprinkle with sesame seeds.

  6. Make Ahead: Chicken can be coated and set on the baking pan, then refrigerated for at least an hour before baking. Or bake and when cooled to room temperature, refrigerate in a sealed container, separating layers with waxed paper, up to a day. Reheat in a 350°F (175°C) oven until warmed through, about 12 to 15 minutes.

Helpful Tip

Wasabi powders and pastes differ greatly in strength as does everyone’s passion for this sinus-clearing condiment. A hefty amount is needed in this recipe because it lightly coats each chicken pieces. Best way to test is to coat only one or two pieces in the wasabi mixture, followed by the crumbs and bake them. Then you can blend more wasabi into the egg mixture if needed.

Added Zest: After cutting chicken into pieces, make a slit in the side of the pieces and tuck a small folded piece of pickled ginger in the slit. Coat as above.

Nutrition Info

Per 42 g serving Amount
Protein7 g
Fat5 g
Saturated Fat1 g
Carbohydrate3 g
Sugar1 g
Cholesterol25 mg
Sodium55 mg
Per 42 g serving % Daily Value
Vitamin B69
Vitamin B127