(Yield: 24 servings)
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
4 cups egg whites
3 cups Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix
24 scallions, grilled and cut into 1-inch lengths
Dip chicken in egg whites, then in kara-áge. Repeat.
Deep-fry chicken until golden.
Thread 2 pieces of chicken and 2 pieces of scallion onto each skewer. Garnish with lemon wedges.
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