Japanese Amazu Chicken RecipeTagged in Japanese Foods
Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In
a large skillet, hear oil over medium-high heat. Add chicken, half at a
time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts
in a large amount of boiling water for 3 minutes; drain. Use a vegetable
peeler to slice cucumber into long thin strips.
Toss together bean sprouts, cucumber, radishes, and green onions; arrange
chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red
pepper. Serve over cooked pasta, if desired.
- 3 lightly beaten eggs
- 3/4 c cornstarch
- 4 boneless skinless chicken
- -breast ha
- (about 1 lb. total); cut
- -into strips
- 1/3 c cooking oil
- 4 c fresh bean sprouts
- 1 sm cucumber
- 1/3 c thinly sliced radishes
- 3 tb sliced green onions
- Toasted sesame seeds
- Finely chopped red sweet
- Hot cooked spaghetti or
- -linguine; optional
- AMAZU SAUCE
- 1/4 c soy sauce
- 1/4 c sugar
- 1/4 c rice or white vinegar
- 1 tb toasted sesame oil
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