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Chicken Fingers Mojo de Ajo with Garlic Mayonnaise

Image for Chicken Fingers Mojo de Ajo with Garlic Mayonnaise
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Garlic Crust:
2 cups Kikkoman Panko Japanese Style Bread Crumbs
1/2 cup granulated garlic

Garlic Mayonnaise:
2 cups mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice
1 teaspoon minced garlic

Chicken Strips:
48 skinless, boneless chicken breast strips
1 cup Kikkoman Tempura Batter Mix
1 cup ice water
oil for deep-frying, as needed
chopped garlic

directions

To make Garlic Crust: Mix panko and garlic to blend thoroughly. Store in airtight container up to 1 week. (Yield: about 2 cups)

To make Garlic Mayonnaise: Whisk together mayonnaise, mustard, lemon juice and garlic. Season with salt and pepper. Cover and refrigerate. (Yield: about 2 cups)

To make Chicken Strips: Mix tempura batter mix and ice water just until combined; do not overmix. Dip chicken strips into tempura batter. Allow excess to drip off, then coat with garlic crust. Deep-fry until crispy and browned. Garnish with chopped parsley. Serve with Garlic Mayonnaise.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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