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Deep Fried Stuffed Chicken

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Japanese Snacks & Light Meals. Tokyo: JOIE, Inc., 1991.


7 ounces chicken breast, de-boned and skin removed

1 package Natto (fermented soy beans)

2 large pickled plums

Egg Batter:

1 cup all purpose flour

1/4 cup water

1 egg

1 tablespoon red miso

Tabasco sauce


Cut chicken breast in half at the center.  Butterfly each half by slicing breast from the outer edge, part way through, to open like a book.

Mix natto with a small amount of soy sauce and mustard.  Remove seeds from pickled plums.  Chop into small pieces.


Mix natto and chopped plums; place 1 teaspoon mixture on the chicken breast.  Roll up.


Make egg batter; mix with miso and a drop of Tabasco sauce.


Dip rolled chicken breast into batter; deep fry in 350 degrees oil.  Drain.  Cut in half if you desire.


Makes 1 – 2 servings.

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