I found this solution perfect for me as I only needed to prepare a good marinade to prepare the pieces to be coated with the cruspies. It is possible to fry the pieces in a skillet but I prefer the fat reduced version so I placed the in a mold and baked in the oven.
I know, the list of the ingredients for the marinade is long, you can adapt this on the ingredients available and, if you really don’t have many ingredients, you can combine balsamic vinegar and oil and prepare your favorite dressing. Little mustard instead of wasabi paste could be great as well. Take care that the sauce has a consistence (if necessary add some mayo or little egg) as this will help the crumbs to adhere to the pieces.
In addition to this I prepared really different dipping sauces to go with it not taking care form which country of the globe they were inspired. It was a delicious culinary trip! I will post the sauces one by one in the following days.
Wasabi Chicken Bites
- 500 g diced skinless chicken breast, bite sized
- 2 tablespoons Mirin (substitute rice vinegar or balsamic vinegar)
- 2 tablespoons Teriyaki sauce
- 1 tablespoon Wafu dressing
- 4 tablespoons Japanese mayo; if possible with karashi
- 1/2 teaspoon wasabi paste, quantity to taste
- Salt and pepper to taste
- 100 cruspies, peanuts coated with a wasaby crust
- Oil to spray
- Cut the chicken into pieces
- In a bowl combine the ingredients for the marinade. Stir well.
- Add chicken, toss well and let marinate for about 30 minutes.
- Place cruspies in a plastic bag and crush them to crumbs with the pinwheel.
- Toss again the chicken, add crumbled cruspies and toss again.
- Grease a 10-12 baking mold with olive oil.
- Adjust coated chicken pieces in the mold. Sprinkle the remaining crumbs in the bowl over the chicken.
- Spray or drizzle little olive oil.
- Place in the preheated oven at 200°C/400°F for about 20 minutes or until golden.
- Enjoy with dipping sauces and serve with additional wasabi-peanuts if you like.