HOUSE OF ASIA
See the recipe
Crispy panko-crusted chicken nuggets
Craving crispy chicken? Beata Praktykulinarni has created a unique recipe for marinated chicken, featuring aromatic, original Japanese 🇯🇵 S&B wasabi paste and House of Asia soy sauce. Our reliable panko breading ensures the perfect crispiness of the nuggets.
Ingredients
Marinade:
- 4 tablespoons House of Asia light soy sauce
- 2 tsp S&B wasabi paste
- 700 g chicken fillet cut into pieces
- 3 teaspoons ground lemongrass
- 2 tablespoons oil
- 3 teaspoons of cane sugar
- 1,5-2 teaspoons of ground sweet paprika
Breadcrumbs:
- 100 gr House of Asia Panko breadcrumbs
- 160 g of flour mixed with a teaspoon of hot paprika and half a teaspoon of pepper
- 2 large eggs L
- 2-2,5 cups of oil for deep frying
To serve:
- 100 ml Thai Heritage sweet and sour sauce
- 1 lime
- Cabbage salad
A method of preparing
- Mix the marinade ingredients in a deep plate, add the chicken pieces, rub thoroughly with the marinade and set aside for at least 15 minutes.
- Prepare three plates, pour flour and spices into one, beat the eggs in the second, and pour panko into the third.
- Heat the oil in a saucepan for frying. You can also fry the chicken pieces in a pan with a small amount of oil, bake them in the oven, or use a deep fryer. Be careful not to overheat the oil, as the breading will burn very quickly and the meat will remain raw inside.
- Remove the chicken pieces from the marinade and coat them one by one in flour, egg, and panko breadcrumbs. Place them on a plate lined with baking paper.
- Fry in batches until golden brown, about 4 minutes each, flipping halfway through. If frying in a deep fryer, set the temperature to 170-175 degrees Celsius. Transfer the fried nuggets to a plate lined with paper towels to absorb excess oil.
- Serve with lime wedges, sweet and sour sauce and cabbage salad.
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Chicken 
15-30 minutes 
Vegetables 
Japanese 
Pork 