• Miwa

Edamame Chicken Nugget

Who doesn't like chicken nuggets?

This recipe is great for kids and for anyone who is looking for healthy protein snack!!


This time, I added Edamame for boosting more protein and fiber into the chicken mince.

Especially from now on, fresh edamame will be abundant in Japan, which what I love about summer!!!( I love all the summer seasonal vegetables such as corn, watermelon… Can’t wait to see them available at the supermarket! haha)


My family sometimes use corn instead of edamame to enjoy different flavor and texture.

You can also make plain nuggets which I believe just as good.

This is my absolute favorite and my staple meal prep. I make batch and freeze them for bento box or quick lunch.



Good thing about it is it’s shallow fry, so not much oil required + the oil won't splatter that much!!


Anyway, it’s worth trying it at least once!

I hope enjoy this with your loved one and help your kitchen life to be a little easier.


Thank you very much for reading!



PS; My English is really not that good, so if you have any question reading below directions, feel free to ask me any through my Instagram!!


https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja











<Yield> 4 servings


<Prep time> 8mins


<Cook time> 6mins


<Ingredients>

・chicken mince 600g

・Frozen edamame 100g( with the shell on)


Seasonings

3 ½ tbsp of potato starch

2 tbsp of rice wine

2 tbsp of mayonnaise

1 tbsp of soy sauce

1 tsp of salt

1 tsp of chicken stock powder (about 1 cube worth)

1 tsp of pepper



<Optional toppings>

corn kernel

mustard

ketchup

mayonnaise



<Directions>


1: Defrost and remove the shell of edamame.


2: Mix chicken mince and all seasonings, then combine well until they become sticky. Add Edamame and combine them well.
























3: Make a flat round shape by hand. Lightly coat them with all purpose flour.














4: Drizzle 2 tbsp of vegetable oil in a pan, then place shaped chicken mince. Heat vegetable oil over medium heat, pan fry them for about 3mins until one side become golden. Flip them and put the lid on. Lower the heat to low-mid and pan fry it for another 3 mins. Open the lid and cook it until you have nice charred on the surface. Drain the oil and serve them on your plate. Enjoy with mustard and ketchup if you like.






























<Note>

・Swapping edamame to corn kernel is another great option.

・When you make a shape, you can prevent the chicken mince to be sticking on you finger by wetting your hand.

・Mine was about 1.5cm thick for each. If you are making thicker one, make sure to cook them longer.

・It get burnt easily ,so keep the heat bet low-medium.





<Storage time>

store it in a air-tight container in the fridge for 3days.



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