Japanese Amazu Chicken


3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strips 1/3 c cooking oil 4 c fresh bean sprouts 1 sm cucumber 1/3 c thinly sliced radishes 3 tb sliced green onions Toasted sesame seeds Finely chopped red sweet -pepper Hot cooked spaghetti or -linguine; optional AMAZU SAUCE 1/4 c soy sauce 1/4 c sugar 1/4 c rice or white vinegar 1 tb toasted sesame oil


Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In a large skillet, hear oil over medium-high heat. Add chicken, half at a time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts in a large amount of boiling water for 3 minutes; drain. Use a vegetable peeler to slice cucumber into long thin strips. Toss together bean sprouts, cucumber, radishes, and green onions; arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red pepper. Serve over cooked pasta, if desired.


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