Recipe

Bold Ichiban Teriyaki_® Style Chicken Croquette

Name: Bold Ichiban Teriyaki® Style Chicken Croquette
Cook time: 30 min
Yield: 4 Servings
Ingredients: 2 cups Whole Milk; 0.5 cup All purpose flour; 4 tbsp Unsalted Butter; 0.75 cup Parmigiano Reggiano Cheese; 0.5 cup Blanc Grue Gruyere Cheese; 1 cup Coconut milk, unsweetened; Salt & pepper; Lime zest

A savory croquette, enhanced with the bold flavor of the Boar's Head Bold_® Ichiban Teriyaki_® Style Chicken Breast and a creamy coconut mornay sauce.

Serves

Cook Time

30 mins

View of Bold Ichiban Teriyaki® Style Chicken Croquette Adventurous Bold Flavors Recipe

Serves

Cook Time

30 mins

Ingredients

Coconut Mornay Sauce

Ichiban Teriyaki Croquette

Instructions

Coconut Mornay Sauce

Heat milk in a medium sauce pan until steaming.
Create a roux by heating the flour and butter in a small sauté pan over medium heat until a paste forms.
Whisk the roux into the milk. Add the cheeses and allow to incorporate.
Whisk in coconut milk, season with salt, pepper, and lime zest to taste.
Cook gently, stirring often, until flour taste is gone and consistency is thick and creamy. Keep warm until using.

Ichiban Teriyaki Croquette

Place 6 slices of Bold Ichiban Teriyaki_® Style Chicken on plastic wrap and coat with a thin layer of the coconut mornay sauce. Sprinkle with pine nuts and cover with the nori sheet. Add the 2 remaining slices of chicken on top of the nori sheet and another layer of the coconut moray sauce.
To roll the croquette, utilize the plastic wrap to mold and compress the roll and continue to roll, similar to sushi, until the roll is complete. Coat with flour, dip in egg wash and then coat with panko breadcrumbs.
Deep fry in 350 degree oil until golden brown. Remove from oil, drain and reserve.
To serve, place ½ cup of the coconut mornay sauce on each of 4 plates. Cut croquette into 8 equal pieces, serving 2 on each plate. Garnish each plate with teriyaki sauce.