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.

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 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
  • [A]

    • 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

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 naga-negi into 1 cm lengths. Cut the hoso-negi into round slices.

2

Combine [A] in a bowl and mix thoroughly until smooth. Add the hoso-negi and beni-shoga to prepare a smooth but flavorful batter.

Advice

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.

3

Mix in the chicken and naga-negi to lightly coat with batter.

4

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.

Advice

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