Japanese crispy chicken nuggets

Crispy nuggets of chicken disc fillet

Japan

Snack
4 persons
20
Mild

The Japanese marinade gives this crispy fried chicken a soft flavor balance. Choosing chicken thighs and frying the chicken twice gives it an extra crispy outer layer and keeps the chicken nice and juicy. Extra tasty with the special dipping sauce of soy, sushi ginger and wasabi.

Ingredients

- 2 tablespoons Soy Sauce

- 200 g Japanese Shinode Rice

- 6 slices Pickled Ginger (Slices)

- 2 tablespoon Tapioca Starch

- 1 teaspoon Wasabi Paste

- 2 tablespoon Sesame Oil

4 Chicken disc fillets, each cut into quarters

Pepper and salt

2 Garlic cloves, grated

300 ml Oil, for frying

0,5 Egg, beaten loose

1 Lemon in wedges, to go with it

Preparation method for Japanese crispy chicken nuggets

Place the chicken pieces in a bowl. Season with salt and pepper. Add the sake, soy sauce, garlic and sushi ginger and mix well. Let the chicken marinate for at least 10 minutes.
Meanwhile, cook 200g of Japanese rice according to package directions.
Heat the frying oil with 2 tablespoons of sesame oil in a wok to 175 degrees. Check the temperature by placing a skewer or wooden skewer vertically in the oil. When the oil bubbles, it's at the right temperature.
Remove the chicken from the marinade and drain in a colander. In a bowl, mix the chicken with the beaten egg and sprinkle over the tapioca flour. Make sure the whole chicken is well covered.
Fry the chicken in small batches in the wok for 2 minutes. Don't fry too much at once or the temperature of the oil will drop. Place the chicken on a wire rack and let it cook a little longer because of the heat. Then let the chicken cool down a bit.
Heat the oil again to 175 degrees and fry the chicken for another 1 minute. Then drain the chicken on kitchen paper.
For the dipping sauce, mix together the soy sauce, sushi ginger and wasabi. .
Arrange the chicken on a platter with a wedge of lemon, alongside a bowl of soy ginger wasabi dip.