Wasabi Chicken Fingers Recipes

Steps:

• 1. Preheat oven to 425 degrees. Cover a large rimmed baking sheet with foil and spray with nonstick spray. Put chicken wing pieces on the pan and bake for 40 minutes then turn each wing over and continue another 10 minutes or more until wing pieces are golden brown and looks crispy. Remove pan from oven and let cool.
• 2. In a blender put the brown sugar, orange juice, vinegar, soy sauce, marmalade, minced garlic, minced ginger, half of the diced jalepeno pepper or the habanero pepper and 1 teaspoon of the hot wasabi paste. Blend on high speed for about 15-20 seconds. Pour mixture into a medium size heavy sauce pan scraping all sauce out of blender with a spatula into the saucepan. Put sauce pan on stove and bring to a rolling boil and boil hard (stirring occasionally) for about 9 -12 minutes until like a very thick syrup. (The mixture should be dark and thick like molasses.) Remove from heat and add remaining wasabi paste and remaining diced jalapeno or habanero peppers and blend well.
• 3. Put one third of the baked wings into the sauce and cover completely with sauce. Remove wings and put back on pan. Continue with remaining pieces. Make sure all wing pieces are completely covered with sauce. Drizzle remaining sauce (if any) over top of pieces again.
• 4. Arrange chicken wings on a platter and sprinkle each piece generously with the crushed wasabi peas. Garnish platter with additional whole wasabi peas if desired. Makes about 18 wing pieces and serves about 4. Expect rave reviews, finger licking and everyone wanting more!

Steps:

• Preheat oven to 400 degrees.
• Grind peas into a powder in food processor or mini-chop.
• Brush breasts with a little oil.
• Cut each breast into 5 diagonal fingers.
• Roll each finger in the wasabi mixture to coat.
• Season with salt and pepper.
• Heat remaining oil in skillet on medium-high heat.
• Add chicken and fry until coloured on each side, about 2 minutes per side.
• Place pan in oven for 5 to 8 minutes, depending on thickness of breasts, or until no longer pink.
• Serve either hot or cold with dip.

Steps:

• Brush both sides of the chicken breasts with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip one side of the chicken breasts into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken breast. Set aside and continue with the remaining chicken breasts.
• In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium. Place the chicken breasts in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes, turn and lightly brown the other side. Lift the edge of each breast carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the breasts and continue to cook until the fillets are medium rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly. Place chicken into a baking dish and bake on 375 degrees F for 12 to 15 minutes.

Steps:

• Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
• Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.