In collaboration with
Sylvie Isabelle, De tout et de rien. Juste pour le plaisir.

2-4 Portions
30 min Prepping
30 min Cooking
Recipe Easy



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  • 1 cup (250 ml) all-purpose flour
  • 2 eggs
  • ½ cup (125 ml) panko breadcrumbs*
  • ½ cup (125 ml) unsweetened shredded coconut*
  • 2 tbsp. (30 ml) peanut oil to finish cooking in the pan**


  • 2 tbsp. (30 ml) hoisin sauce
  • 2 tbsp. (30 ml) rice vinegar
  • ¼ cup (60 ml) honey***
  • 1 tsp. (5 ml) sesame oil
  • 2 tsp. (10 ml) fish sauce
  • 2 tsp. (10 ml) garlic powder
  • 2 tbsp. (30 ml) fresh ginger, grated
  • 2 tsp. or more (10 ml) sambal oelek***
  • 1 cup (250 ml) water
  • ¼ cup (60 ml) ketchup
  • 1 tbsp. (15 ml) corn starch
  • 3 tbsp. (45 ml) soy sauce


  • Trimmed snow peas
  • Bean sprouts
  • Jasmine rice
  • Cilantro and chopped green onions
  • Sesame seeds


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  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Prepare the breading stations: put the flour in a large bowl, break the eggs and beat them slightly in another bowl, and combine the panko breadcrumbs and shredded coconut in a third bowl.
  3. Dip each piece of chicken in the flour mixture, then in the eggs, then in the breadcrumbs and coconut, then place it on the baking sheet lined with parchment paper.
  4. Bake for about 20 minutes, turning halfway through.


  1. While the chicken is cooking, combine all the ingredients except the corn starch and soy sauce in a small saucepan. Bring to a soft boil.
  2. Dissolve the corn starch in the soy sauce. Whisk briskly into the saucepan. Simmer for a few minutes. Set aside.


  1. Heat some peanut oil** in two non-stick frying pans. Brown the chicken in one to make it golden brown and crispy. Sauté the snow peas in the other one over high heat for a few minutes.
  2. Place the chicken and snow peas on a bed of rice and bean sprouts and pour sauce over it.
  3. Garnish with cilantro, chopped green onions and sesame seeds.