serves
4
difficulty
Easy
serves
4
people
difficulty
Easy
level
Ingredients
- 2 (about 400 g) chicken thigh fillets, cut into 4 cm pieces
- 2 tsp Japanese soy sauce
- 2 tsp cooking sake (see Note)
- 1 tsp Japanese sesame oil (see Note)
- 35 g (¼ cup) katakuriko (see Note) or potato flour
- vegetable oil, to deep-fry
- Japanese yellow mustard (karashi) (see Note) and mayonnaise, and lemon wedges, to serve
- , to serve
Instructions
Combine chicken, soy, sake and sesame oil in a bowl. Cover and marinate for at least 30 minutes, preferably overnight. Drain and discard marinade, and place chicken in a plastic freezer bag with katakuriko. Holding top firmly, shake to coat chicken.
Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 3 batches, gently drop chicken into oil and fry, turning halfway, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Serve with mustard, mayonnaise and lemon wedges.
Note
• Cooking sake is from Japanese food shops.
• Japanese sesame oil, available from Japanese and selected Asian food shops, is lighter in viscosity and flavour than the Chinese variety.
• Katakuriko, from Japanese food shops, is similar to potato flour, and gives Japanese fried food its characteristic 'white' colour.
• Japanese mustard is from Japanese and selected Asian food shops. Substitute hot English mustard.
As seen in Feast magazine, Issue 8, pg86.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
