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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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