- 200 g boneless chicken
- 1/4 lemon
- salad oil
- 1/2 beaten egg
- 1 clove grated garlic
- 1 teaspoon grated ginger
- 2 teaspoons soy sauce
- 2 tablespoons wheat flour
- a little pepper
Mix all the coating ingredients in a bowl.
Cut the chicken into bite-size pieces. Add to the coating and mix by hand. Let stand for 30 minutes.
Deep-fry slowly (about 8 minutes) in a wok at 170 °C.
The taste of the coating oozes into the meat and is very delicious!
Japanese foods recipes
Int'l. recipes with a Japanese twist