"Negi-Negi" Fried Chicken

Japanese leeks and scallions are different varieties of "negi" that work well with chicken in countless recipes. With this recipe, enjoy them deep-fried in a unique, flavorful batter!

"Negi-Negi" Fried Chicken
Photographed by TAISUKE SUZUKI


Recipe by
Hiroko Horie

Average

Chicken

Vegetables

Party

390kcal

25minutes

Calorie count is per serving.

Ingredients (Serves 2-3)

  • 1 Japanese leek (fairly thin)
  • 1/2 bunch scallion
  • 1 chicken breast (skinned; small) (200 g)
  • 2 tbsp beni-shoga (coarsely minced)
  • [A]

    • 1 1/2 tbsp mayonnaise
    • Less than 2 tbsp milk
    • 6 tbsp potato starch
    • 1 tsp granulated chicken stock (Chinese)
  • 1/2 tbsp soy sauce
  • Oil for deep frying, as needed

Directions

1

Pat the chicken dry with a paper towel. Cut into 1 cm cubes and rub in 1/2 tbsp of soy sauce. Cut the leek into 1 cm lengths. Finely chop the scallion.

2

Combine [A] in a bowl and mix thoroughly until smooth. Add the chopped scallions and beni-shoga to prepare a chunky batter.

Advice

This recipe calls for mayonnaise rather than half a beaten egg for the batter. The batter itself is smooth, but the addition of scallions and beni-shoga gives it a delightful fragrance.

3

Mix in the chicken and leeks, and lightly coat with the batter.

4

Heat the oil to 180°C. Use two spoons to form bite-size balls and carefully drop them into the oil. When the surface has hardened, turn over and fry until golden brown. Remove and drain.

Advice

Avoid overcrowding. Fry 3-4 balls at a time to cook quickly and thoroughly.