Negi Fried Chicken
Dice the negi and chicken breast for a beautiful presentation. The sweetness of negi and the light taste of chicken go well together.
Photographed by TAISUKE SUZUKI
Calorie count is per serving
Ingredients (Serves 2-3)
- 1 naga-negi long onion (fairly thin)
- 1/2 bunch hoso-negi green onion
- 1 chicken breast (skinned/small) (200 g)
- 2 tbsp beni-shoga (pickled ginger) coarsely minced
- 1 1/2 tbsp mayonnaise
- Less than 2 tbsp milk
- 6 tbsp potato starch
- 1 tsp granulated chicken soup stock (Chinese)
- 1/2 tbsp soy sauce
- Oil for deep frying, as needed
Pat the chicken dry with a paper towel. Cut into 1 cm cubes and rub in 1/2 tbsp of soy sauce. Cut the naga-negi into 1 cm lengths. Cut the hoso-negi into round slices.
Combine [A] in a bowl and mix thoroughly until smooth. Add the hoso-negi and beni-shoga to prepare a smooth but flavorful batter.
The recipe calls for mayonnaise rather than beaten egg (1/2) for the batter. The batter itself is smooth, but adding hoso-negi and beni-shoga gives it a delightful fragrance.
Mix in the chicken and naga-negi to lightly coat with batter.
Heat the oil to 180°C. Use two spoons to form bite-size balls and carefully drop into the oil. When the surface has hardened, turn over and fry till golden brown. Remove and drain.
Avoid overcrowding. Fry 3-4 balls at a time to cook thoroughly and quickly.