By b_dazzld on January 27, 2004
"The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding."
Serving Size: 1 (238 g)
Servings Per Recipe: 4
"This was very good, but next time I wil add more wasabi...the chicken was delicious but couldn't taste the wasabi at all! The sauce definately makes this recipe though...next time I may make a double batch...thanks for a keeper! :)"
"B Dazzld this was fabulous...the chicken was so tender! I added a pinch on wasabi to each side of the chicken breast after it was dipped in egg because we like wasabi so that gave it a little more kick and then breaded it. I also marinated it for 8 hours in soy sauce and sprinkled them with Emeril's Asian Seasoning. Otherwise I followed it exact. I'm sure it would have been wonderful without my additions but I like to take some artistic license when preparing food. "
"Made this using pork and turned out very good. Loved the sauce."
"This chicken was excellent. I doubled the sauce and we enjoyed the additional sauce a lot and thought it really enhanced the flavor of the chicken (although it was very moist and tender already). The chicken was very flavorful but the wasabi was not overpowering...just added a nice kick of flavor. Very nice dish! Made for Spring 2010 PAC - you've been adopted!!!"
"Excellent recipe. I added more wasabi as my family likes it and I also marinated my chicken in soya sauce. Will make this again"