Method

• Place the wasabi-coated peanuts in a plastic bag and crush them using a rolling pin or pulse in a food processor until you have coarse crumbs (small chunks are fine for added texture).
• In a shallow dish, mix the crushed wasabi peanuts with the panko breadcrumbs.
• Season the chicken breasts with salt and black pepper.
• Dip each chicken breast into the beaten egg, ensuring it’s fully coated. Press the chicken into the wasabi peanut and panko mixture, coating both sides well. Press firmly to help the crust adhere.
• Heat the vegetable oil in a large non-stick frying pan over medium heat.
• Add the crusted chicken breasts and cook for about 5-6 minutes per side, or until the crust is golden brown and the chicken is cooked through.
• If the crust starts to brown too quickly, reduce the heat slightly to ensure the chicken cooks evenly without burning the coating.
• While the chicken cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, and ginger in a small bowl.
• Slice the chicken breasts and serve with the honey soy dipping sauce on the side.