Banana-infused simple whole wheat scones. Perfect for a lunch or afternoon tea companion. One scone loaf can be eaten right away, and the other can be frozen for later.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon vegetable oil
- ½ teaspoon minced fresh ginger
- ½ teaspoon minced fresh garlic
- ½ pound chicken breast, cut into bite-sized pieces
- 1 cup oil for frying, or as needed
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
Instructions
- Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C).
- Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture.
- Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes.
- Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.
- If you are not too keen to get maximum crispiness, no need to fry them twice, but just fry them once for a longer period of time in medium to medium-high heat, 4 1/2 to 5 minutes, until they are nice and brown.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1112 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |