Chumi Chumi Chicken

Chumi Chumi Chicken
Serves 1


180 g boneless Sakura chicken thigh and breast, diced
50 g plain flour
1 egg, beaten
30 g breadcrumbs
10 g dried seaweed, chopped
Salt and pepper, to taste
Fresh English parsley

Wasabi mayonnaise
20 ml mayonnaise
5 g wasabi powder
10 ml honey

Season chicken pieces with salt and pepper. Coat with flour, egg and breadcrumbs, followed by chopped seaweed.Heat oil in skillet and fry the coated chicken pieces until crisp and golden brown.

To make the wasabi mayonnaise, combine mayonnaise, wasabi and honey in a bowl and mix well and place the mixture into a piping bag.

To serve, place the fried chicken pieces and then drizzle with wasabi mayonnaise and garnish with fresh parsley.


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