Japanese-style chicken fingers
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A simple packet of instant noodles and a little work can transform chicken fingers into an exotic Japanese-style appetizer. Grind the dry noodles and mix them with sesame seeds to create a crispy coating for the chicken fingers. The chicken-flavored seasoning from the packet is used in the egg mixture, ensuring the coating adheres to the chicken. The fingers are pan-fried until golden brown and served with a sweet and tart dip of teriyaki sauce and pineapple jam. Juicy and tender on the inside, covered in a deliciously crispy crust, they are as delicious as you'd get at a Japanese restaurant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken fingers
- Protein of 1 large egg
- 2 packages of 80g chicken flavored instant noodles, broken into pieces
- 2 large boneless, skinless chicken breasts, each cut into 8 strips
- 2 tablespoons sesame seeds
- Vegetable or peanut oil, for frying
Dip sauce
- 0.5 cup pineapple jam
- 2 tablespoons teriyaki sauce
We recommend
Recipes with similar ingredients: chicken breasts, Pineapple jam, teriyaki sauce, sesame
Cooking the dish according to the recipe:
- Prepare the dipping sauce: In a bowl, mix pineapple jam with teriyaki sauce.
- Prepare chicken fingersIn a large bowl, combine the egg white and one packet of seasoning from the noodles (discard the remaining packet). Add the chicken and toss to coat completely.
- Pulse the noodles in a food processor until fine crumbs form. Transfer the crumbs to a baking sheet and toss with the sesame seeds.
- Heat 1 cm of vegetable oil in a large skillet or heavy-bottomed saucepan. It should be hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat it in the crushed noodles, pressing firmly to adhere.
- Fry the chicken fingers, adjusting the heat as needed, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess fat. Serve with the dipping sauce.
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