Teriyaki chicken Scotch eggs recipe | Sainsbury`s Magazine

Ingredients

• 4 medium eggs
• 4 skinless and boneless chicken thigh fillets, trimmed and chopped
• 2 spring onions, roughly chopped
• 30g piece of ginger, finely grated
• 2 garlic cloves, finely grated
• 2 tsp cornflour
• 3 tsp teriyaki sauce
• 3 medium eggs, beaten
• 120g panko breadcrumbs (or other dried breadcrumbs)
• 50g plain flour
• 1 litre vegetable oil, for deep frying
• 1 tsp wasabi paste
• 5 tbsp mayonnaise