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Wasabi Asian Style Chicken Strips


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.


  • 600g Chicken breasts, each cut horizontally, alternatively cut into small cubes for nuggets.
  • 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)
  • Bread or Panko crumbs
  • 2 eggs
  • Oil for shallow frying


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.

Recipe Type:
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