Chicken Teriyaki
12 ingredients
2 steps
Ingredients
- 4 None chicken thigh, quartered
- 1/4 cup cornstarch
- 2 None eggs, lightly beaten
- 2 cups fresh breadcrumbs
- None None oil, for shallow frying
- 1/2 cup teriyaki sauce, warmed, to serve
- None None steamed rice, to serve
- None None salad, to serve
- None None Salad
- 1/2 None iceberg lettuce, finely shredded
- 1 None cucumber, deseeded, sliced
- 1/2 None red onion, finely sliced
Directions
-
1Dust chicken in cornstarch, shaking off excess. Dip in egg, then coat in breadcrumbs. Heat oil over medium heat. Working in batches, fry chicken for 4-5 mins per side, until golden and cooked through. Drain on paper towels. Serve drizzled with teriyaki sauce on a bed of rice. Accompany with salad.
-
2For the salad, toss ingredients together.
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