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Makes: 4
Prep time: 45 mins
Total time:
Photograph by Toby Scott
Recipe by Katy Greenwood
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Party Mains Eggs Weekend Chicken Snacks Father's Day
Nutritional information (per serving)
Calories
622Kcal
Fat
38gr
Saturates
6gr
Carbs
35gr
Sugars
3gr
Fibre
1gr
Salt
1.3gr
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Rate this recipe
Ingredients
- 4 medium eggs
- 4 skinless and boneless chicken thigh fillets, trimmed and chopped
- 2 spring onions, roughly chopped
- 30g piece of ginger, finely grated
- 2 garlic cloves, finely grated
- 2 tsp cornflour
- 3 tsp teriyaki sauce
To coat and cook
- 3 medium eggs, beaten
- 120g panko breadcrumbs (or other dried breadcrumbs)
- 50g plain flour
- 1 litre vegetable oil, for deep frying
For the wasabi mayo
- 1 tsp wasabi paste
- 5 tbsp mayonnaise
Step by step
- Bring a pan of water to a simmer, lower in the eggs and cook for 6 minutes (7 minutes if the eggs are fridge-cold to start with). Run under a cold tap until they are completely cold, then peel and set aside.
- Make up the wasabi mayo by mixing the paste into 1 teaspoon of the mayonnaise initially, then stirring through the rest of the mayonnaise. Cover and put in the fridge until needed.
- Put the chicken, spring onions, ginger, garlic and cornflour in a food processor and pulse to make a sausagemeat-like texture. Stir in the teriyaki sauce then divide into 4 balls. Put each one on a piece of clingfilm and flatten out.
- Sit a peeled egg in the middle of each chicken disk, then use the clingfilm to fold the meat around the egg so that it is completely covered, making sure the chicken is an even thickness all the way round and that there are no cracks, then wrap tightly. Chill the eggs for at least 30 minutes to firm up.
- Once chilled they can be coated. Pour the beaten eggs into a shallow dish. Put the breadcrumbs and flour on separate plates, seasoning the flour with salt and pepper. Roll the Scotch eggs in the flour, shake off the excess, then dip into the egg mix and roll in the breadcrumbs, then dip back in the egg and into the breadcrumbs again. Put in the fridge to firm up for another 30 minutes.
- Heat the vegetable oil in a large, deep pan over a medium-high heat to 160°C (it should be no more than half full with oil). Fry the eggs in the oil, a couple at a time (depending on the size of your pan) for 10-12 minutes, until crisp and golden. Drain on kitchen paper and allow to cool a little before serving with the wasabi mayo.
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Teriyaki chicken Scotch eggs
