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“A family recipe I grew up with from my Grandmother.. it is one of my favorite comfort foods. I've found that among the Korean and Japanese students I usually cook for this is one of their favorite meals that they always ask me to make.”
1hr 30mins
1 cup

Ingredients Nutrition


  1. Prepare raw chicken chunks on a plate, whisk eggs together in a small bowl, and pour bread crumbs into a second small bowl. Gather the three dishes together near the stove-top for easy frying.
  2. Heat a generous amount of cooking oil in a frying pan on Medium-Medium High heat.
  3. Dip each piece of chicken into the eggs and then coat in bread crumbs before placing on the frying pan.
  4. Continue the previous step until all the chicken is fried, being careful to turn the chicken using tongs or cooking chopsticks to prevent burning. I usually only move the chicken once or twice while cooking so the breading stays on.
  5. When each piece of chicken is fully cooked, move it to another plate covered with paper towels to drain the grease before placing all of the chicken into a regular sized casserole dish.
  6. Once all of the chicken is fried and in the casserole dish, mix together the cream of mushroom soup and water in a bowl and cover the top of the chicken with the mixture. (I pour the soup into a bowl and simply refill each can with water).
  7. Bake in the oven at 375 degrees for about 45 minute or until the chicken is golden brown and soup is bubbling.
  8. Serve over white rice or pasta and season with salt and pepper.

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