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Deep-Fried Chicken with Teriyaki Ginger Sauce

Ingredients for 10 portions

Per portion: 2770 kJ / 661 kcal

  • 300 g chicken breast fillet
  • Salt and freshly ground pepper
  • 50 g potato starch
  • 2 eggs
  • 150 g wheat flour
  • 2 tsp. baking powder
  • 2 tbsp. vegetable oil
  • 1 pinch of ground nutmeg
  • Fat for deep frying
  • 3-4 sprigs of parsley
  • 250 ml Kikkoman Teriyaki Ginger Sauce

Preparation

Preparation time: 30 mins

Dab the chicken dry. Cut into strips, season with salt and pepper and dust with potato starch.

Combine the eggs, flour, baking powder, oil and 200 ml water into a smooth batter. Season with salt, pepper and nutmeg.

Heat up the frying fat to approx. 170°C. Dip the chicken pieces in the batter and deep fry until golden. Wash the parsley. Dab dry and fry briefly. Warm the Teriyaki Ginger Sauce slightly. Garnish the fried chicken with parsley and serve with Teriyaki Ginger Sauce.