Wasabi Pea Crusted Chicken Recipes

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish.
• Place eggs in pie dish.
• Dip chicken, 1 breast at a time, in egg, then in panko mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.

Steps:

• Crush wasabi peas in bag.
• Add sesame seeds, sea salt, and black pepper. mix together.
• Cut Ahi tuna into 1" thick strips.
• mix both oils in small bowl.
• Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
• Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
• Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.

Steps:

• Spread the chicken thighs open. Brush both sides of the chicken thighs with olive oil.
• Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. (Always taste them first for saltiness and spiciness; you may need more salt or wasabi powder if they're bland.).
• Dip one side of the chicken thighs into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken thigh. Set aside and continue with the remaining chicken thighs.
• In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium.
• Place the chicken thighs in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Turn and lightly brown the other side. Lift the edge of each piece carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the thighs and continue to cook until the chicken is medium rare, about 4 minutes.
• Remove to a paper towel-lined plate to drain briefly.
• Place chicken into a baking dish and bake on 375 degrees for 12 to 15 minutes.

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.