CHICKEN NUGGETS WITH WASABI MAYO
SERVES 4 Preparation time: 20 min Marinating time: 30 min Chilling time: 15 min Cooking time: 20 min
1 Cube the chicken and transfer to a marinating dish. Pour the soy sauce over, mix well and marinate for 30 minutes.
4 chicken breast fillets 60 ml ( ¼ c) soy sauce
375 ml ( 1 ½ c) breadcrumbs 80 ml ( ¹ / 3 c) sesame seeds 250 ml ( 1 c) flour 60 ml ( ¼ c) milk 2 eggs oil for shallow- frying
15- 30 ml ( 1- 2 T) wasabi paste 125 ml ( ½ c) creamy mayonnaise 2 Crumb coating Mix the breadcrumbs and sesame seeds. 3 Remove the chicken from the soy sauce and roll in the flour to coat. 4 Add the milk to the eggs and whisk. 5 Shake the chicken to remove excess flour and dip in the egg mixture. Roll in the crumb mixture, dip in the egg mixture again then roll in the crumb mixture once more. 6 Arrange the chicken on a plate and chill for at least 15 minutes. 7 Heat enough oil for shallow- frying and fry the chicken nuggets in batches until golden brown and done. Drain on paper towels. 8 Wasabi mayo Add wasabi to taste to the mayonnaise and mix well. Serve as a dip with the chicken nuggets. Add pickled ginger and rice, if preferred.
The crumb coating also works well for chicken schnitzels. Flatten the fillets slightly with the heel of your hand and follow the rest of the recipe.