Ingredients
- 500g boneless chicken thigh fillets, with skin or skinless is up to you.
- 7 tbsp Obento Yakitori sauce
- Grated 2 garlic cloves and very small ginger
- 2 egg whites
- 1/2 cup cornstarch
- 2 cups Obento panko breadcrumbs
- Oil to fry (vegetable, canola or rice bran)
Method
- Cut the chicken thigh into a small bite size pieces or cubes.
- To make the chicken marinade, mix around 7tbsp Obento Yakitori sauce with some grated ginger and garlic.
- Cover and leave the chicken to marinate for at least 30 minutes or up to 8 hours/overnight in refrigerator
- Once marinated, add the egg whites and mix well
- Add the cornstarch to the mix well to form a thick batter on the chicken
- Dredge chicken pieces into the panko breadcrumbs, pressing firmly to stick, then transfer to a tray
- Fry in batches in hot oil for 3-4 minutes until the chicken are golden and crunchy.
- Drain and sprinkle with salt. Enjoy as quick snacks or you can put these beautiful crunchy chicken on top of steamed rice with some salad on the side, then you will have yourself a YAKITORI POPCORN CHICKEN DONBURI.
Product used in recipe
- Obento - Yakitori Sauce
- Obento - Panko Breadcrumbs
