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chicken breasts egg katakuriko sake vegetable oil salt garlic ginger ketchup vegetable oil Chinese soup stock Japanese Slurry
Viewed: 7 - Published at: 5 years agoIngredients
- 2 Chicken breasts
- 1 Egg
- 5 tbsp Katakuriko
- 1 tbsp Sake
- 1 tsp Vegetable oil
- 1/2 tsp Salt
- 1 tsp Grated garlic
- 2 tsp Grated ginger
- 3 tbsp Ketchup
- 2 tbsp Vegetable oil
- 200 ml Chinese soup stock
- 2 tbsp Japanese leek, finely chopped
- 1 dash Katakuriko slurry
Method
- Diagonally slice the chicken into bite-sized pieces.
- Combine the -marked ingredients in a bowl and mix until even.
- Put the chicken in the bowl, and rub in the dredging.
- This dredging also serves as a preseasoning.
- Heat the oil (not listed) in a frying pan and grill both sides of the chicken until crisp.
- The batter will make the chicken stick, so separate them while cooking through, then remove from the pan.
- Wipe the frying pan clean, heat the vegetable oil, then add the garlic, ginger, and ketchup, and continuously stir to prevent scalding.
- Add the Chinese soup stock, bring to a boil, return the leeks and chicken, coat evenly, then add the katakuriko dissolved in water to thicken, and serve
