Wasabi Asian Style Chicken Strips2015-11-30
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.
- 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
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.
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
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.
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.