HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPanko Crusted Chicken
Panko-Crusted Chicken

Panko-Crusted Chicken

with Sichuan Noodles

Read more

The combination of soft and chewy udon noodles with our super crunchy panko-crusted chicken – what could be more fun? Enjoy this Asian-inspired dish that’s big on flavour and texture.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 head


1 unit


1 packet

chicken breast

1 packet

panko breadcrumbs


1 packet

udon noodles


1 sachet

Sichuan garlic paste

(ContainsGluten, Fish, Sesame, Soy)

1 bag


1 packet



Not included in your delivery

olive oil

1.5 tbs

plain flour


½ tsp


1 unit



1 tsp

red wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3658 kJ
Fat31.7 g
of which saturates5.5 g
Carbohydrate77.1 g
of which sugars17.5 g
Dietary Fibre0 g
Protein59 g
Cholesterol0 mg
Sodium1717 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil. Chop the broccoli into small florets and roughly chop the stalk. Slice the carrot (unpeeled) into 1cm halfmoons. Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.


In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed chicken on a plate.

TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands from getting too messy!


Heat a large frying pan over a medium-high heat. Add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Cook in batches if your pan is getting crowded for the best results!


While the chicken is cooking, add the udon noodles, broccoli and carrot to the saucepan of boiling water and cook, stirring with a fork to separate the noodles, until tender, 3 minutes. Drain and return the noodles and veggies to the saucepan, add the Sichuan garlic paste and toss to coat.


In a small bowl, combine the mayonnaise and rice wine vinegar.


Roughly chop the coriander. Slice the pankocrusted chicken. Divide the Sichuan noodles and veggies between bowls. Top with the chicken. Drizzle over the mayo and garnish with the coriander to serve.