Crispy Chicken Fingers with Wasabi Peas

Ingredients 

• 2 boneless chicken breasts cut into diagonal strips
• 1 cup of wasabi peas
• Oil to deep fry
• 2 cups cornflakes
• Salt to taste
• tablespoons cornstarch
• 1 egg
• 2 teaspoons refined flour (maida)
• ⅛ teaspoon wasabi paste
• Juice of ½ lemon

Method

1. Heat sufficient oil in a deep pan. Put cornflakes in a processor jar. Add wasabi peas, salt, cornstarch and process to a slightly coarse powder.
2. Transfer into a bowl. Break the egg into another bowl. Add refined flour, salt, wasabi paste and whisk till smooth. Add chicken strips and lemon juice and mix. Let the chicken marinate for ½ hour.
3. Roll the chicken strips in the cornflake mixture and deep fry in hot oil till golden and crisp. Drain on absorbent paper. Transfer into a serving bowl and serve hot.

Nutrition Info