As anyone that knows me can confirm, I LOVE Asian food and at any given opportunity would select Chinese, Japanese, Korean or Vietnamese for my meals. I’ve never really dared to cook too much of my own Asian food as whenever I’d had anything but the real deal it failed to deliver. That changed recently as I began to explore a bit more (and also acquired myself a fryer) and my recent sweet and sour recipe is testament to that.
So, here’s my latest accomplishment and I was extremely happy with this one!
Japanese-style fried chicken
2017-11-28 20:43:34
Serves 2
Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Ingredients
- 2 large skinless chicken breasts or 4 skinless and boneless chicken thighs
- 200g flour
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp ground ginger (you can add more if you like a strong flavour)
- 1 tbsp ground garlic
- 2 egg
- 1 tbsp sriracha sauce
- 1 tbsp cider vinegar
- 30ml milk
Instructions
- Heat up deep fat fryer to 170 degrees
- Cut chicken breasts in half. Beat chicken pieces flat so it's around 1cm thick
- Create the flour mix by combining flour, salt, pepper, garlic and ginger in a bowl
- Create the egg mix by combining the egg, sriracha, vinegar and milk in a second bowl
- Dip the chicken pieces, one at a time, in the flour mix, then the egg mix, then back to the flour mix - making sure to cover well
- Set the pieces aside on a flour-covered plate
- Fry off the pieces, making sure you don't overload the basket of the fryer - you may need to do it in two batches (you can keep the first warm in the oven)
- Cook for 6-8 minutes until golden brown and crunchy. You can check by making an incision with a sharp knife into the thickest parts and make sure no juices come out
- Pat off any excess oil with kitchen towel and the chicken is ready to serve
Notes
- This is great in a brioche bun with slaw or pickled veg.
- You can also cut the chicken into small chunks and serve with sauce and rice or in wraps or salads.
Tasting Britain https://tastingbritain.com/
Try it as a burger:
