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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.

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