Simply mix and bake chicken breast and nagaimo! This easy recipe for "Crispy Nagaimo Chicken" is budget-friendly and super satisfying. Enjoy the perfect texture combination of moist, tender chicken and crisp, slightly fluffy nagaimo. It's perfect as a snack or for bento boxes. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Nagaimo (Japanese Mountain Yam) 100g
- Chicken Breast 250g
- Potato Starch 2 tbsp
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Dashi Powder 1 tsp
- [A] Soy Sauce 1 tsp
- [A] Sesame Oil 1 tsp
- [A] Grated Ginger 1 tsp
Steps
- Peel 100g of Nagaimo and remove fibrous roots. (You can leave the skin on if you prefer).
- Cut the nagaimo into 5mm to 1cm cubes.
- Remove the skin from the 250g of chicken breast and slice it in half to create two thinner pieces.
- Cut the chicken breast into 1cm cubes.
- Finely chop the removed chicken skin, then mince it with a knife. (You can omit the chicken skin if you don't like it).
- In a bowl, combine the cubed chicken breast and minced chicken skin. Add 1 tbsp Cooking Sake (Rice Wine), 2 tbsp Potato Starch, 1 tsp Dashi Powder, 1 tsp Soy Sauce, 1 tsp Sesame Oil, and 1 tsp Grated Ginger. Mix well and knead into the chicken.
- Add the chopped nagaimo and mix everything together.
- Heat some oil in a frying pan over medium heat.
- Once the pan is hot, scoop the mixed ingredients with a spoon and place them onto the pan, forming flat rounds.
- Cook until the bottoms are golden brown. (Key Tip!) Be careful not to overcook to maintain the crispiness of the nagaimo.
- Flip the patties, cover the pan, and steam-fry over low to medium heat for 2.5 minutes.
- Once browned and cooked through, transfer to a plate and serve. Enjoy!
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