Japanese fried chicken recipe
by Jane Lawson | 0 comments | Print recipeTweet
This unusual version of Japanese-style fried chicken includes burdock root in the coating, and an addictive sweet and tangy sauce.
At a glance
- Cuisine Japanese
- Recipe Type Main
- Difficulty Medium
- Preparation time 25 mins
- Cooking time 15 mins
- Serves 6 people
- 1 kg (2.2lbs) chicken thigh fillets, skin on
- 2 tbsp shoyu
- 2 tbsp mirin
- 1 tbsp sake
- 2 garlic cloves, crushed
- 1 tsp finely grated fresh ginger
- 1 cup vegetable oil, for deep-frying
- 120 g (4.2oz) katakuriko or potato starch, plus extra if needed
- 50 g (1.8oz) coarsely grated burdock root
- 80 ml (2.8fl oz) rice vinegar
- 80 ml (2.8fl oz) niban dashi
- 2 tsp usukuchi shoyu (light Japanese soy)
- 2 tbsp caster (superfine) sugar
- 2 tsp fresh or bottled yuzu juice or lemon juice
- 3 drops of sesame chilli oil or sesame oil
- 1 slice of fresh ginger
- 1.5 tsp honey
- 1 cup black or toasted sesame seeds (optional)
- Cut the chicken into 4 cm (11/2 inch) squarish pieces. Combine the shoyu, mirin, sake and garlic in a non-metallic bowl. Working over the bowl, squeeze the grated ginger in your hand, or in a small piece of muslin (cheesecloth), to extract the juice into the other ingredients - discard the fibrous remains. Add the chicken pieces and toss to coat. Cover and refrigerate for 30 minutes - no longer as the flavour will become too strong.
- Combine all the sauce ingredients except the sesame seeds in a saucepan with 1 tablespoon water. Stir over high heat until the sugar has dissolved, then bring to the boil and cook for about 5 minutes, or until slightly syrupy. Remove from the heat, discard the ginger and set aside.
- When ready to serve, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
- Tip the chicken pieces into a colander to drain off the marinade, then place them in a large bowl. Add the starch and burdock and mix well. The mixture should be a little sticky, but not too wet - if it is, add a little extra starch.
- Cook the chicken in batches for 6-7 minutes, or until the coating is golden and crisp and the chicken is cooked through. Drain well on kitchen paper and keep warm in a low oven while you cook the rest of the chicken.
- While the last batch of chicken is deep-frying, bring the sauce just to the boil again, then remove from the heat.
- Place all the chicken in a large clean bowl and drizzle in half the sauce while tossing the chicken. Repeat with the remaining sauce, tossing well to ensure a light, even coating. Sprinkle with sesame seeds, if using, toss again, then serve immediately.
Recipe taken from Zenbu Zen by Jane Lawson
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