This was the dish created based on accident 🙂
I was about to make ordinary chicken garlic and just had my chicken fillets smeared with garlic, when accident happened. My teriyaki sauce fell down from the edge my stuffed spice rack, and the sauce splash all over the kitchen table… and the fillets too. I didn’t have any more chicken fillets in the fridge and didn’t have time to buy some more either. Well, I just continued cooking.. just like nothing happened 😀
Dunked the chicken into beaten egg, coated them with bread crumbs then had them deep fried. But I revoked the option of making mushroom sauce, instead I dished up in Matsuya’s style… sprinkled lemon juice on top and just served the chicken with some more teriyaki sauce and mayonaise. And it turned out surprisingly good!
Chicken Fillet with Teriyaki Sauce
200 gr chicken fillets
3 tbs teriyaki sauce
1 clove garlic, finely chopped
1 egg, beaten
4 tbs panko / bread crumbs
1 tbs fresh lemon juice
– Smear chicken with chopped garlic, a pinch of salt and pepper. Then marinade with teriyaki sauce for about 15 minutes.
– Dunk the chicken into beaten egg, coat finely with panko.
– Deep-fry the chicken until golden brown. Remove from heat, drained.
– Dish up and sprinkle with lemon juice. Pour a little bit teriyaki sauce and spread mayonaise on top. Served.
I prefer to have it with lots of mayo….
waaaaa………. mayonaise wa toro-torooo…….