Whether you're coeliac or not, this baked chicken recipe with Japanese mayo makes a delightful dish to share with friends, or as a main meal with a side of veg.






Skill level

Average: 3.7 (104 votes)


  • Extra virgin olive oil, for drizzling
  • 800 g organic chicken breast, cut into large bite-size pieces

Crumbing mixture

  • 55 g (⅓ cup) tapioca flour
  • 2 eggs
  • 165 g (1½ cups) quinoa flakes
  • 35 g (⅓ cup) grated Parmigiano Reggiano
  • 2 tsp dried thyme
  • 2 tsp sea salt flakes
  • ¼ tsp freshly ground white pepper

Japanese mayonnaise

  • 2 egg yolks, at room temperature
  • 1 garlic clove, crushed
  • 1 tsp light soy sauce
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • Pinch of sea salt and freshly ground white pepper
  • 200 ml canola oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 220°C. Grease a baking tray with olive oil.

1. For the crumbing mixture, place the tapioca flour in a shallow bowl. Crack the eggs into another shallow bowl and lightly beat. Place the quinoa flakes, cheese, thyme, salt and pepper dry on a tray and stir to combine well.  

2. Working with one piece of chicken at a time, dust the chicken in tapioca flour, shaking off the excess, then dip into the beaten eggs and finally coat in the quinoa mixture, firmly pressing the chicken into the mixture. Place on the greased baking tray, then drizzle a little extra olive oil over the top. Bake for 20 minutes or until golden.

3. Meanwhile, for the Japanese mayonnaise, place all the ingredients except the oil into a blender and whiz to combine well. With the motor running, very slowly add the oil in a thin steady stream until the mayonnaise is until thick and emulsified. Serve as a dipping sauce with chicken.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new series of Loving Gluten Free on SBS and SBS On Demand.