Categories:Viewed: 66 - Published at: 7 years ago


  • 150 grams Boiled soybeans
  • 75 grams Chicken
  • 1 Egg
  • 2 tbsp Flour
  • 1/3 tsp Salt
  • 1 pinch Pepper
  • 1/2 tsp Curry powder
  • 1 Flour


  • Remove the skin and excess fat from the chicken and chop into bite sized pieces (roughly, since it will be whirled in a food processor).
  • Drain the boiled soybeans, rinse, and drain again.
  • First, mix the chicken in food processor until it forms a smooth paste.
  • Next, add the boiled soybeans and egg, and mix.
  • Once well blended, add the flour, salt, pepper, curry powder, and mix.
  • This is how it looks blended into a paste.
  • Prepare flour on tray or platter, drop spoonfuls of the meat batter and dredge in flour.
  • (Since they are very fragile and soft, coat lightly).
  • Deep fry in 175C oil until golden brown.
  • Serve with your favorite dipping sauce.
  • For the sauce, I used a ratio of 5 : 4 : 1 of Japanese Worcestershire sauce, ketchup and whole grain mustard for the sauce in the foreground, and a ratio of 9 : 0.8 : 0.2 of mayonnaise, curry powder, and soy sauce for the one at the back.
  • This is what they look like inside.