Chicken Teriyaki - cooking recipe

Ingredients

4 None chicken thigh, quartered
1/4 cup cornstarch
2 None eggs, lightly beaten
2 cups fresh breadcrumbs
None None oil, for shallow frying
1/2 cup teriyaki sauce, warmed, to serve
None None steamed rice, to serve
None None salad, to serve
None None Salad
1/2 None iceberg lettuce, finely shredded
1 None cucumber, deseeded, sliced
1/2 None red onion, finely sliced

Preparation

Dust chicken in cornstarch, shaking off excess. Dip in egg, then coat in breadcrumbs. Heat oil over medium heat. Working in batches, fry chicken for 4-5 mins per side, until golden and cooked through. Drain on paper towels. Serve drizzled with teriyaki sauce on a bed of rice. Accompany with salad.
For the salad, toss ingredients together.