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- Japanese Chicken Strips Fried
- Japanese Cooking - Shizuo Tsuji
- 2 chicken breasts fillets (fresh,skinless)
- 4 tbsp (60 ml) kuzu starch (substitute corn starch)
- purified vegetable oil for frying
- garnishes-green onion flutes
- spicy soy sauce
- plum vinegar
- peanut mustard
- Spicy Soy Sauce
- 1/4 cup (60 ml) quality Soy Sauce
- 2 tsp (10 ml) wasabi paste
- Plum Vinegar
- 2 tbsp (30 ml) plum jam
- 4 tbsp (60 ml) rice wine vinegar
- Peanut Mustard
- 1 tbsp (15 ml) peanut butter
- 3 tbsp (45 ml) apple jelly
- 1 tbsp (15 ml) dry mustard
- Mix each sauce.
- Cut chicken breast fillets into 4 strips each.
- Dredge/sprinkle in starch.
- Let stand 10 min while oil is heating.
- Heat Oil to 320 degrees (150 C.) F.
- Fry strips 4 at a time.
- Raise temperature of oil to 340 degrees (175 C.) F. after adding the chicken.
- Fry 3 min while turning once.
- Drain on paper towels.
- Serve hot with garnish and dipping sauces on the side.
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