Shallow-fry – Chicken breast strips
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 600g chicken breast strips
Ingredient A
- 25g mayonnaise
- 2 garlic cloves - grated
- 1/2 tbsp apple cider vinegar
- 5g weipa, or chicken stock powder, or japanese komi paste
Ingredient B
- 70g panko/bread crumbs
- 1 1/2 tbsp katakuriko/pototo starch
- dash of salt to taste
For the sauce
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 3 tbsp sugar
- 5 tbsp water
- 1 tsp sesame oil
Instructions
- 1. In a bowl, add the ingredient A and mix, then add the chicken to marinate. In a another bowl, add the ingredient B and mix.
- 2. Dip the chicken in the Panko mix (ingredient B).
- 3. Shallow-fry the chicken on both sides until golden brown, then cover and simmer for about 1min. In the meantime, prepare the sauce. In a small cooking pot, add alll the sauce ingredients and bring to a boil.
- Serve the chicken with the sauce!
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