"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!
Photographed by TAISUKE SUZUKI
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)
- 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
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.
Combine [A] in a bowl and mix thoroughly until smooth. Add the chopped scallions and beni-shoga to prepare a chunky batter.
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.
Mix in the chicken and leeks, and lightly coat with the batter.
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.
Avoid overcrowding. Fry 3-4 balls at a time to cook quickly and thoroughly.