Recipe Cuisine: Japanese
Theme: Fast & Fab
Terriyaki sesame chicken, fritters and lime aioli slaw
By: Amy B
Ingredients
- 400g chicken tenderloins
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 1 thumb size piece of ginger grated
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame seeds
- 2 eggs lightly whisked
- 1/2 cup self raising flour
- 1 cup grated zucchini
- 1/4 parmesen cheese
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 chives or spring onion
- 1 packet of supermarket slaw mix
- 1/2 lime squeezed and zest grated
- 1/4 cup garlic aioli
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- To make terriyaki sauce, combine mirin, rice wine vinegar, soy sauce, honey in a bowl and mix to combine. Pour half of this over the chicken tenderloins and set aside.
- Squeeze liquid out of grated zucchini as much as possible. Add zucchini, eggs, flour, cheese, onion and garlic powder, most of the chives (reserve some for garnishing) mix together in a bowl until combined.
- Heat two frying pans to medium heat. Cook chicken in small batches and set aside cook pieces in a bowl. Spoon over the remaining terriyaki sauce and sesame seeds with each new batch.
- In the other pan, spoon in golf sized amounts of fritter batter and press down to flatten. Cook in batches until golden.
- For the slaw, combine slaw mix with lime juice, zest and garlic aioli and stir together.
- To serve, place the slaw, tenderloins and fritters on a plate and sprinkle with remaining chives or spring onion.
