Chicken Fingers Mojo de Ajo with Garlic Mayonnaise

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs Japanese Style Tempura Batter Mix

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.

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