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Baked Quinoa Crumbed Chicken with Japanese Mayonnaise


Japanese Mayonnaise 


Preheat oven to 220°C.

You will need to set up three stations; tapioca flour in one bowl, whisked eggs in another bowl and all other dry ingredients combined in a separate tray.

Individually dip each chicken piece in tapioca flour first, dusting off extra flour. Next, dip chicken into the whisked eggs and then finally coat in the dry quinoa mixture by firmly pressing the chicken into the quinoa.

Grease an oven tray with olive oil and place chicken pieces on tray. Drizzle or spray the top of the chicken with olive oil and bake in the oven for 20 minutes or until golden.

For the Japanese mayonnaise add egg yolks, garlic, soy sauce, mustard, vinegar, salt and pepper to blender and whiz to combine. With the motor running, very slowly add oil in a thin stream until the mayonnaise starts to emulsify. Serve as a dipping sauce with chicken.