Deep Fried Chicken Nuggets Japanese Style Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Interest GroupClassic
Ingredients
| Chicken breast | 3/4 Pound | |
| Egg white | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Vegetable oil | 3 Cup (16 tbs) (For frying) | |
| Bell pepper | 1 Large | |
| MARINADE | ||
| Soy sauce | 1 1/2 Tablespoon | |
| 1 Tbsp sake or mirin | ||
| 1 tsp ginger juice | ||
| Oil | 1 Teaspoon | |
Directions
1. Cut chicken into bite-sized pieces. Combine MARINADE ingredients and then add chicken. Mix well by hand and let stand for 30 minutes.
2. Add egg white and mix well by hand. Add cornstarch and mix again.
3. Heat oil in a wok or heavy skillet to medium deep-frying temperature (about 340°F/170°C). Deep-fry a few pieces of chicken at a time. Do not allow chicken to clump together. Turn occasionally. When nuggets rise to the surface, they are done (4-5 minutes). Remove and drain on absorbent paper. Cool.
4. After nuggets have cooled, reheat oil and refry for 2 to 3 minutes. Remove and drain again on absorbent paper.
5. Cut bell pepper into 8 pieces. Deep-fry for 1 or 2 minutes until surface of pepper begins to shrivel.
6. Arrange chicken and bell peppers on platter and serve.
2. Add egg white and mix well by hand. Add cornstarch and mix again.
3. Heat oil in a wok or heavy skillet to medium deep-frying temperature (about 340°F/170°C). Deep-fry a few pieces of chicken at a time. Do not allow chicken to clump together. Turn occasionally. When nuggets rise to the surface, they are done (4-5 minutes). Remove and drain on absorbent paper. Cool.
4. After nuggets have cooled, reheat oil and refry for 2 to 3 minutes. Remove and drain again on absorbent paper.
5. Cut bell pepper into 8 pieces. Deep-fry for 1 or 2 minutes until surface of pepper begins to shrivel.
6. Arrange chicken and bell peppers on platter and serve.
Chef
