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Chicken teriyaki

This crispy Asian-style chicken schnitzel is served with thick, warm teriyaki sauce and goes perfectly with a side of rice and salad.
Chicken teriyakiWoman's Day
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Ingredients

Salad

Method

Chicken teriyaki

1.Dust chicken in cornflour, shaking off excess. Dip in egg, then coat in breadcrumbs.
2.In a large frying pan, heat oil on medium. Cook chicken pieces 4-5 minutes each side, until golden and cooked through. Drain on paper towel.
3.Serve chicken drizzled with teriyaki sauce, on a bed of rice. Accompany with salad.

Salad

4.In a large bowl, toss all ingredients together.

You can replace regular breadcrumbs with “panko” (the Japanese word for breadcrumbs). They have a flake-like composition and larger surface area, which achieves a crispness that’s airier, less dense and longer-lasting than other crumbs. Available in the Asian section of your supermarket.

Note

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