Hong Kong Spicy Chicken and Burdock Root Stir-Fry Recipe

Name: Hong Kong Spicy Chicken and Burdock Root Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Chicken (young chicken); 2 Burdock roots; 5 clove Garlic; 300 ml Panko; 3 tbsp Vegetable oil; 7 Red chili pepper; 3 tbsp Ginger, finely chopped; 1 tbsp Soy sauce; 1/2 Japanese leek; 1 generous amount of each Salt and pepper

Servings: persons

200 grams Chicken (young chicken)
2 Burdock roots
5 clove Garlic
300 ml Panko
3 tbsp Vegetable oil
7 Red chili pepper
3 tbsp Ginger, finely chopped
1 tbsp Soy sauce
1/2 Japanese leek
1 generous amount of each Salt and pepper

1
Chop the chicken and burdock root into bite-sized pieces, then dredge in katakuriko (not listed).
2
Heat deep-frying oil to 160C, then deep fry chicken and burdock root until crisp.
3
Put the listed amount of vegetable oil in a frying pan, then saute the garlic and red chili peppers.
4
Add the panko, deep-fried chicken and burdock root, and the ingredients, then saute while mixing.
5
Season with salt and pepper to taste.
6
It's done once they turn golden brown.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Chicken (young chicken), 2 Burdock roots, 5 clove Garlic, 300 ml Panko, and more.

Yes, Hong Kong Spicy Chicken and Burdock Root Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hong Kong Spicy Chicken and Burdock Root Stir-Fry

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