Crispy pieces of chicken breast

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Summer Spring Main courses Poultry Vegetables Naturally Brewed Soy Sauce Teriyaki Marinade Sauce for Rice / Sauce soja Sucrée Wok recipes

Preparation time: 1h

Marinating time: 30 mins

Calorific value (per portion): 1638 kJ / 391 kcal

500 g chicken breast fillet skin removed
300 g mixed peppers (red, yellow, green)

For the marinade:

6 tbsp. Kikkoman Teriyaki marinade & sauce
1 tbsp. freshly grated ginger

For the coating:

30 g spring onions
2 egg whites
2 tbsp. cornstarch
1/4 tsp. salt
1/2 tbsp. fresh chopped ginger

Plus:

cornflour for coating
vegetable oil for frying

For the dip:

4 tbsp. Kikkoman naturally brewed soy sauce
2 tbsp. Kikkoman Sauce for rice
1 red chilli (seeds removed, finely chopped)
20 g chopped spring onions
a dash of lime juice
1 tbsp. chopped parsley

Preparation

Cut the chicken breast into pieces approx. 3 cm by 1 cm in size. Rinse the peppers, cut into half and remove the stalk, seeds and white pith. Cut the flesh into diamonds or squares with 1.5 cm sides. Mix all marinade ingredients together. Place the chicken in a shallow dish, pour over the marinade evenly, cover and leave to marinate for 30 minutes in the fridge.

For the coating, wash and trim the spring onions, then chop finely. Beat the egg whites, sift in the cornflour and fold in the spring onions, salt and ginger. Remove chicken pieces from marinade, coat in cornflour, shake off excess and dip into the egg mixture. Heat the oil in a wok or deep fryer and fry the chicken pieces until crispy. Remove and drain. Finally fry the pieces of pepper briefly, remove and drain. Arrange both on a plate. Then mix the ingredients for the dip and serve.