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

  1. 1
    Dust 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.
  2. 2
    For the salad, toss ingredients together.

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