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Juicy chicken in Teriyaki (Kara-age)
Winter
Autumn
Summer
Spring
Poultry
Naturally Brewed Soy Sauce
Teriyaki Marinade
Japanese fusion
Japanese
Ingredients for 4 portions
- 500 g Chicken leg fillets
- 100 ml Kikkoman Teriyaki Marinade
- 3/4 tbsp Grated ginger
- a pinch potato starch
- Oil for deep frying
- 100 g Mayonnaise
- 10 ml Lemon juice
- 10 ml Kikkoman Naturally Brewed Soy Sauce
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Chop the meat into bite-size cubes. Put meat cubes into a plastic bag, add Kikkoman Teriyaki Marinade & Sauce and grated ginger. Gently squeeze and massage the meat so the marinade spreads evenly on all cubes.
Leave for 30 minutes, and then remove all marinade and moisture from the meat. Sprinkle with potato starch and fry at 170°C.
Serve with a slice of fresh lemon and dipping sauce.
Used products in this recipe
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Ingredients for 4 portions
- 500 g Chicken leg fillets
- 100 ml Kikkoman Teriyaki Marinade
- 3/4 tbsp Grated ginger
- a pinch potato starch
- Oil for deep frying
- 100 g Mayonnaise
- 10 ml Lemon juice
- 10 ml Kikkoman Naturally Brewed Soy Sauce
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.