Japanese crispy chicken and coleslaw
Serving size: Serves 4
Cuisine type: JapaneseCooking time: Less than 30 minutes
Course: Lunch,
MainFavourite flavours: Chicken
Japanese crispy chicken and coleslaw
INGREDIENTS
800g chicken thigh fillets, trimmed
2cm piece ginger, peeled and grated
2 cloves garlic, crushed
2 tablespoons Japanese soy sauce
2 tablespoons mirin
3 teaspoons sake
Coating
1 cup tapioca starch (or potato or rice flour)
1 teaspoon sancho pepper
1 teaspoon chilli flakes
1 tablespoon sesame seeds
Oil for deepfrying
Coleslaw
125g daikon, coarsely grated
¼ cup Japanese mayonnaise
¼ teaspoon wasabi
1 teaspoon caster sugar
150g wombok (Chinese cabbage), finely shredded
1 small carrot, peeled & coarsely grated
2 green onions, thinly sliced on the diagonal
2 teaspoons black sesame seeds
METHOD
Cut fillets into half and mix together with ginger, garlic, soy, mirin and sake. Stand for 1 hour or as long as time permits
Combine coating in a plastic bag or bowl and mix well.
Heat oil in a wok, saucepan or deepfryer until hot (180°C) or until a cube of bread will brown in 15 seconds.
Strain off excess marinade from chicken and dust in flour. Cook chicken in batches of four or five, depending on the size of the pan for 3-4 minutes or until crispy, golden and cooked through. Drain on absorbent paper and serve immediately with Japanese rice and coleslaw.
Place grated daikon into a colander and sprinkle with salt, allow to sit for 15 minutes, then squeeze out any excess moisture.
In a large bowl, combine mayonnaise, wasabi and sugar. Add all remaining ingredient and toss well to combine.
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