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Japanese Style Onigiri-Shaped Chicken Nuggets

Japanese Style Onigiri-Shaped Chicken Nuggets

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    30mins

  • Cooking

    20mins

Dinner Holiday Meat Sesame Oil Asian Food Chicken Egg Lunch Dinner Appetizer Japanese Cuisine Less Than 60 mins

What You Will Need

Ingredients

  • Chicken 300g
  • Onion ½ (diced)
  • Corn Starch 1–2 tbsp
  • Salt ¼ tsp
  • Seaweed (cut into strips)
  • 1 egg white
  • Water 45ml

Marinade

  • Lee Kum Kee Japanese Style Sweet Bean Sauce 2 tsp

Seasoning

  • Lee Kum Kee Japanese Style Sweet Bean Sauce 2 tbsp
  • Mirin 2 tbsp
  • Lee Kum Kee Premium Soy Sauce 1 tsp
  • Lee Kum Kee Pure Ground Fragrant Sesame Oil 1 tsp
  • Water 60ml

Made with
Lee Kum Kee products

Japanese Style Sweet Bean Sauce

Convenience Sauce

Japanese Style Sweet Bean Sauce
1300551397_Supreme Authentic First Draw Soy Sauce 500ml_High

Soy Sauce

Supreme Authentic First Draw Soy Sauce
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil

How to make it

  1. Blend the chicken in a blender until minced. Pour diced onion, corn starch, egg white, 2 tsp of Lee Kum Kee Japanese Style Sweet Bean Sauce, water, and salt into the blender. Mix them well until sticky.
  2. Shape the chicken mixture into small onigiri-shaped (triangle or oval). Refrigerate them for at least 15 minutes.
  3. Put Lee Kum Kee Japanese Style Sweet Bean Sauce, mirin, soy sauce, sesame oil, and 60ml water into a bowl. Mix well and set aside.
  4. Put the seaweed strips on the nuggets. Pan-fry the nuggets with median heat until golden brown on both sides.
  5. Pour the seasoning sauce into the pan. Simmer over low heat until the sauce thickens, and the nuggets are fully cooked.

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