Taste of Japan and Sake Live vol.62

Ingredients

Tartar Sauce

35g                  Japanese Kewpie Mayonnaise

35g                  Sour Cream    

1/8                  Onion, finely chopped

1tsp                 Capper, finely chopped

1tsp                 Gharkin, finely chopped

1tsp                 Parsley, finely chopped

1tsp                 Chive, finely chopped

½ Tbsp            Lemon juice
Salt and Pepper to taste

Sweet and sour sauce

60ml                Rice vinegar

40ml                Soy sauce

40g                  Sugar

1                      Chilli

Crispy Fried Chicken

200g                Chicken thighs, skinless

1                    Egg

50g                  Plain flour

2Tbsp               Water
50g                  Katakuriko (Potato Flour)

Salt, Black Pepper to season
Sunflower oil for frying

Cooking

Tartar Sauce

Finely chop the onion, capers, gherkins, parsley, and chives.
Squeeze fresh lemon juice, then combine the entire ingredients in a bowl.
Season to taste with salt and pepper. Mix well and set aside.

Sweet and Sour Sauce

Add all the sauce ingredients to a small saucepan.
Cook over medium heat, stirring occasionally, until the sauce is reduced by half.
This reduction will thicken the sauce and intensify the flavour.

Crispy Fried Chicken

Preheat oil in a deep frying pan or wok to 160°C.
Cut the chicken thighs into bite-sized pieces.

In a bowl, lightly whisk together the egg, plain flour, and water until smooth.
Prepare a separate tray with katakuriko (potato starch).

Coat the chicken pieces in the flour mixture first, ensuring each piece is well covered.
Then transfer the coated chicken to the tray of katakuriko, pressing lightly to ensure the surfaces are fully coated.
This double coating is key to achieving extra crispiness.

Deep-fry the chicken in batches for 2 minutes, then turn each piece and cook for another 2 minutes. Keep the oil temperature steady at 160°C throughout frying.

When all chickens are cooked, increase the oil temperature to 180°C. Put back the chicken pieces in the oil for a minute or until the surface turns golden.

Serving

Drizzle the sweet and sour sauce over the chicken.

Serve with a bowl of tartar sauce on the side.