RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 3 Tbsp cooking sake
  • 2 Tbsp Coles soy sauce
  • 1 inch piece ginger, peeled, finely grated
  • 1 clove garlic, finely grated
  • 4 chicken thighs, diced into 2 inch thick pieces
  • 1/4 cup potato or corn starch**
  • 1/4 cup Coles plain flour
  • Salt
  • Cobram Estate EVOO Oil for frying
  • Shichimi togarashi to season

SESAME LIME MAYONNAISE:

  • 1/3 cup ZoOSh mayonnaise
  • 1/2 tsp sesame oil
  • Lime

METHOD:

  • Combine the sake, soy, ginger and garlic in a bowl and whisk to combine. Place in a zip lock bag or non-reactive container, add the chicken and toss to coat. Refrigerate and allow to marinate for a minimum of 30 minutes, ideally overnight. Remove from refrigerator 10 minutes before cooking.
  • Prepare the mayonnaise by combining the kewpie mayonnaise, sesame oil and a squeeze of lemon together in a small bowl and season to taste.
  • When ready to cook, heat fryer to 170C. Combine the starch and flour in a tray and season with salt. Remove chicken from the marinade and place into the flour mixture, gently toss to coat. Fry chicken in batches to avoid over-crowding, 4-5 pieces each time. Fry chicken for 4-5 minutes until crunchy and golden. Remove onto paper towel and season immediately with salt and sprinkling of shichimi togorashi over the top.
  • Serve hot with sesame lime mayonnaise on the side.
  • **TIP – Potato starch will give a crispier result

Related Recipes

Panfried Scallops

RECIPE BY:Courtney Roulston and Scott McRaeSERVING SIZE:2 - 4 people INGREDIENTS:12 fresh scallops in the half shell80g Lurpak butter, room temperature2 teaspoon lemon zest, finely grated1 large clove garlic, grated2 tablespoons fresh dill, finely chopped1 green...

Broccoli Bruschetta

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 6 slices Coles Laurent Sourdough bread 1 tub Zoosh Sour Cream & Chives dip 100ml Cobram Estate classic EVOO 3 cups broccoli florets, finely chopped BASIL PESTO: 1 cup basil leaves 1/2 cup flat leaf...

Thai Red Rubie Coconut Milk

RECIPE BY: Lillie Giang SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp water 1 cup red syrup 1 cup Valcom Water Chestnut Whole (cut into small, evenly, bite-sized pieces) 1 cup tapioca flour ½ cup water ½ cup sugar 1 cup TCC Premium Coconut Milk crushed ice a pinch of...

10 Minute Cauliflower

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet (500g) Birds Eye Cauliflower Rice 1 Brown Onion diced 2 Garlic Cloves finely diced 1tbsp Ground Garam Masala 1tbsp Ground Cumin 1tbsp Ground Coriander 1tbsp Ground Tumeric 1tbsp Mustard Seeds 1...

Okonomiyaki – Japanese Style Savoury Pancake

RECIPE BY: Chef Kinsan (Ikuei Arakane) SERVING SIZE: 2 - 4 people INGREDIENTS: 120g cabbage (finely chopped) 25g spring onion (finely chopped) 100g squid tube (finely chopped) 3 tbsp vegetable oil BATTER: 120g plain flour 1 tsp baking powder 2 eggs (size = 700g dozen)...

Mufulette

RECIPE BY:Courtney Roulston and Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1 x 20cm Italian style round cob loaf bread (Important to have this bread)1 x 250g tub Philadelphia spreadable cream cheese20 slices good quality salami20 slices (350g) provolone...

Print Friendly, PDF & Email