Chinatown Chicken Fritters

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
12

Tender chicken fritters get an Asian twist with a teriyaki-miso sauce. Served with kicked up wasabi mashed potatoes and stir-fry vegetables this meal delights the tastebuds.

Ingredients

36 Steakhouse Tenderloin Fritter
6 cups Asian vegetable blend

For Teriyaki-Miso Glaze:

2 cups teriyaki glaze
1/2 cup miso soybean paste
1/2 cup honey
1/4 cup orange juice concentrate, thawed

For Wasabi Mash:
12 cups mashed potatoes
3 tbsp. wasabi paste

 

Steps

1. Deep fry Tenderloin Fritters at 350°F for 3 min. or until chicken is no longer pink.

2. Stir-fry vegetables.

3. For glaze, blend ingredients in saucepan. Simmer 2-3 min., stirring frequently.

4. Combine mashed potatoes and wasabi .

5. For service, portion 1 cup mashed potatoes, and top with 3 fritters. Portion 1/2 cup vegetables. Drizzle 1/4 cup glaze over top.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources