Japanese Style ✿ฺ Crispy Chicken

Name: Japanese Style ✿ฺ Crispy Chicken
Cuisine: American
Ingredients: 1 fillet Chicken breasts; 100 grams Kaki-no-tane (small rice crackers glazed in spicy soy sauce, with a handful of peanuts); 2 tbsp Sesame seeds; 2 tsp Soy sauce; 1 and 1/2 teaspoon Grated ginger (tubed type is fine); 1 ★ Egg; 40 grams ★Cake flour; 1 and 1/3 tablespoon ★ Water; 1 Frying oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

Try it as a side dish, an appetizer to enjoy with drinks, or as a snack. ☆ With a crispy coating covering chicken seasoned in ginger soy sauce, this recipe delivers a delicious combination of flavors. ♪ It goes well with Coca-Cola!

Double the bag for crushing the kaki-no-tane to prevent the bag from breaking. Recipe by REKO-tan

cookpad.japan @cookpad_jp

Double the bag for crushing the kaki-no-tane to prevent the bag from breaking. Recipe by REKO-tan

Saved

Ingredients

1fillet Chicken breasts
100 gramsKaki-no-tane (small rice crackers glazed in spicy soy sauce, with a handful of peanuts)
2 tbspSesame seeds
2 tspSoy sauce
1and 1/2 teaspoon Grated ginger (tubed type is fine)
1★ Egg
40 grams★Cake flour
1and 1/3 tablespoon ★ Water
1Frying oil
1Salt and pepper

Saved

Steps

1

Remove the skin from the chicken breast, pound several times with a rolling pin, then pierce each side several times with a fork. Chop into bite-sized pieces, transfer them to a plastic bag, then add the soy sauce, grated ginger, salt, and pepper, and rub to evenly distribute the seasoning. Marinate for 30 minutes.
2

Put the kaki-no-tane in a plastic bag, use a rolling pin to crush them into small pieces, then add the sesame seeds.
3

Whisk the egg and add the ★ ingredients.
4

Dredge the chicken breast in the mixture from Step 3, coat in the crushed kaki-no-tane, then deep fry in oil until golden brown. ♪
5

Enjoy these hearty treats!