Name: Shallow-fry – Chicken breast strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 people
Ingredients: 600g chicken breast strips; Ingredient A; 25g mayonnaise; 2 garlic cloves - grated; 1/2 tbsp apple cider vinegar; 5g weipa, or chicken stock powder, or japanese komi paste; Ingredient B; 70g panko/bread crumbs; 1 1/2 tbsp katakuriko/pototo starch; dash of salt to taste; For the sauce; 3 tbsp soy sauce; 2 tbsp vinegar; 3 tbsp sugar; 5 tbsp water; 1 tsp sesame oil

Shallow-fry – Chicken breast strips

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

600g chicken breast strips

Ingredient A

25g mayonnaise
2 garlic cloves - grated
1/2 tbsp apple cider vinegar
5g weipa, or chicken stock powder, or japanese komi paste

Ingredient B

70g panko/bread crumbs
1 1/2 tbsp katakuriko/pototo starch
dash of salt to taste

For the sauce

3 tbsp soy sauce
2 tbsp vinegar
3 tbsp sugar
5 tbsp water
1 tsp sesame oil

Instructions

1. In a bowl, add the ingredient A and mix, then add the chicken to marinate. In a another bowl, add the ingredient B and mix.
2. Dip the chicken in the Panko mix (ingredient B).
3. Shallow-fry the chicken on both sides until golden brown, then cover and simmer for about 1min. In the meantime, prepare the sauce. In a small cooking pot, add alll the sauce ingredients and bring to a boil.
Serve the chicken with the sauce!