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