Back to School Breakfast & Baon Tips
Chicken Kushiage
- 3 pieces chicken fillet (cut into chunks, cubes, or nuggets )
- Salt and pepper
- yakitori bamboo skewers
- 1/2 cup MAYA All-Purpose Flour
- 1/2 cup MAYA Cornstarch
- 2 pieces eggs (beaten )
- 1 cup Japanese breadcrumbs
- oil for frying
Katsu Sauce:
- 1/2 cup ketchup
- 3 tablespoons worcestershire sauce
- 3 tablespoons sake or mirin
- 3 tablespoons brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- In a clean bowl, season chicken fillets with salt and pepper.
- Marinate for 10 to 15 minutes. In a separate bowl, put flour, cornstarch, and a pinch of salt and pepper. Mix well then set aside.
- Skewer 3 to 4 pcs of chicken fillet and coat them with flour mixture. Dip into beaten eggs and coat with Japanese breadcrumbs.
- Heat oil in a frying pan. To know if the oil is hot and ready for frying, take a pinch of flour and drop it in the oil. If the flour bubbles, the oil is ready for frying. Fry the skewered chicken until golden brown.
- Place the kushiage in plate lined with paper towel to remove excess oil. Serve with katsu sauce.
For Katsu sauce:
- Mix all ingredients. Mix well and lightly heat up or microwave for 30 seconds and mix it again. Let it cool and serve.
