Deep-Fried Chicken Hungarian Style (Rantott Csirkecomb File) (Servings: 10)   - 2kg (4 1/2lbs.) boned chicken thigh with skin - 100g (3 oz.) flour - 3 eggs - 200g (7 oz.) breadcrumbs - 1 liter sunflower oil - One bunch of parsley - Salt - 2/5C Kikkoman Soy Sauce - Frozen potato fries - Cherry tomatoes and lettuce for garnish - Tartar Sauce - Mayonnaise - White wine - Sour cream - Granulated sugar - Salt and pepper
- Salt the meat of chicken and leave for 10 minutes. - Sprinkle the chicken with flour, beaten egg and breadcrumbs. Deep-fry in oil at 180°C/350°F. - Wash and dry the parsley; remove stems. Deep-fry lightly. - Serve chicken with fried parsley and potatoes. Serve with soy sauce and tartar sauce (see ingredients above). - Cherry tomatoes and lettuce may be used for garnish.

REPUBLIC OF HUNGARY Embassy of the Republic of Hungary in Japan Date of Presentation: April 11, 1997

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