Triple-dip chicken: wasabi, mushroom & peanut
Why settle for one sauce when you can have three? This crispy chicken dish is served with a flavour-packed trio of wasabi, mushroom, and peanut dips that cater to every palate.
Ingredients
Chicken:
Wasabi sauce:
Mushroom sauce:
Peanut sauce:
Preparation
Step 1
60 ml Kikkoman Naturally Brewed Soy Sauce – 500 g boneless chicken legs with skin – 50 ml rice vinegar – 120 g potato starch – 300 ml oil for frying
Cut the chicken legs into smaller pieces and marinate in rice vinegar and Kikkoman Soy Sauce for 30 minutes.
After marinating, add the potato starch and mix thoroughly with the chicken. Fry in hot oil until golden brown, then drain. Reheat the oil and fry a second time until crispy.
Step 2
1 tsp wasabi from a tube – 70 ml mayonnaise – 20 ml lime juice
Mix the ingredients thoroughly.
Step 3
40 g fresh shiitake mushrooms – 20 g butter – 70 ml double cream – 20 ml Kikkoman Naturally Brewed Soy Sauce
Wash and finely chop the mushrooms and fry in butter for 3 minutes. Add the Kikkoman Soy Sauce and cream and cook for a further 2 minutes.
Step 4
30 ml coconut milk – 30 g peanut butter – 30 ml Kikkoman Naturally Brewed Soy Sauce
Mix the ingredients thoroughly.
Serve the crispy chicken with the sauces.
Tip
Recipe-ID: 1364
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60 ml Kikkoman Naturally Brewed Soy Sauce – 500 g boneless chicken legs with skin – 50 ml rice vinegar – 120 g potato starch – 300 ml oil for frying
Cut the chicken legs into smaller pieces and marinate in rice vinegar and Kikkoman Soy Sauce for 30 minutes.
After marinating, add the potato starch and mix thoroughly with the chicken. Fry in hot oil until golden brown, then drain. Reheat the oil and fry a second time until crispy.
1 tsp wasabi from a tube – 70 ml mayonnaise – 20 ml lime juice
Mix the ingredients thoroughly.
40 g fresh shiitake mushrooms – 20 g butter – 70 ml double cream – 20 ml Kikkoman Naturally Brewed Soy Sauce
Wash and finely chop the mushrooms and fry in butter for 3 minutes. Add the Kikkoman Soy Sauce and cream and cook for a further 2 minutes.
30 ml coconut milk – 30 g peanut butter – 30 ml Kikkoman Naturally Brewed Soy Sauce
Mix the ingredients thoroughly.
Serve the crispy chicken with the sauces.
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