Wasabi Asian Style Chicken Strips
2015-11-30- Cuisine: Party Ideas
- Course: Side Dish, Snack, Starter
- Skill Level: Easy
Recipe Info
Marinated in sweet and slightly citrusy lemongrass, coupled with that unique spicy kick you get from wasabi, these chicken strips are a great party dish.
Ingredients
- 600g Chicken breasts, each cut horizontally, alternatively cut into small cubes for nuggets.
- CHICKEN MARINADE
- 3 tbsp lemongrass, finely chopped
- 2½ tsp wasabi paste
- 2 tbsps soy sauce
- 2 tbsps white sugar
- 2 tsps onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp oil
- 1 tsp salt (or to taste)
- FOR BREADING AND FRYING
- Bread or Panko crumbs
- 2 eggs
- Oil for shallow frying
Method
Step 1
Mix all the ingredients of the marinade well, in a bowl. Add the chicken pieces to the marinade and let them marinate for at least two hours or overnight (the longer you marinate, the more flavourful they will be) Set up a breading station with the eggs in one bowl (lightly whisked) and the crumbs on a plate and a tray lined with wax paper to keep the breaded chicken.
Step 2
Dip the chicken pieces in the flour mix, then the egg mix to lightly coat them, and then in the crumbs to completely cover them with crumbs. Place them on a plate lined with wax paper. Repeat with all the chicken piece
Step 3
Heat oil in frying pan for shallow fying. Fry the chicken in batches (without overcrowding) for about 8-9 minutes, making sure they cook evenly on all sides, and turn golden brown in colour. Flip the chicken over after 4-5 minutes, to cook the other side.
Step 4
Remove the cooked chicken and drain on paper towels for a few minutes. Slice into strips on the diagonal and serve warm with lemon wedges and sweet chilli sauce.