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Dans la lune

March 28, 2019

Shallow-fry – Chicken breast strips

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Shallow-fry – Chicken breast strips

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Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Shallow-fry – Chicken breast strips

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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https://www.atelierlalune.com/2019/03/shallow-fry-chicken-breast-strips/

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