A favorite of both kids and grownups, this appetizer can also be a viand when served with rice and ketchup or sweet chili sauce on the side; a sandwich with mayo, lettuce, and tomato; or a salad topping when cut into bits.
Chicken Fingers with Tartar Dip
This chicken winner can be served as a viand, sandwich, salad, or alone.
Ingredients
Chicken Fingers with Tartar Dip
- 2 cups deboned chicken leftovers
- 2 whole Egg
- 1/2 Cup all-purpose flour
- 1 Cup Japanese breadcrumbs (Panko)
- 3 cups cooking oil
- Salt to taste
- 1 Egg (hardboiled), minced finely
- 1 teaspoon capers minced finely
- 1 teaspoon pickled relish minced finely
- 1 tablespoon white onion minced finely
- 3/4 Cup mayonnaise
- 1 teaspoon mustard
- Pepper to taste (optional)
Instructions
- Cut chicken leftovers into fingerlike strips. Put each of the following ingredients in 3 separate bowls: whole beaten eggs, all-purpose flour, and Japanese breadcrumbs.
- Lightly coat each of the chicken strips, one at a time-—first with the flour, then with the beaten eggs, and lastly with the breadcrumbs.
- Deep-fry in hot oil in a small wok or round-bottom frying pan until golden brown. Put in a strainer with paper towels to remove excess oil. (If your wok or pan for deep-frying is big, you’ll need more oil.)
- Arrange in a flat serving platter and serve with tartar dip.
- Make the tartar dip: Combine egg, capers, relish, and white onion in a bowl with mayonnaise and mustard. Mix well. Season with salt and pepper, if desired. Serve with chicken fingers.
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