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  • Blue Team - Karaage Chicken Bowl

    Serves 6

    Ingredients

    oil, for deep frying

     

    Fried Chicken

    1 x 1.6kg chicken

    200ml soy sauce

    50ml mirin

    50ml Chinese cooking wine

    2 clove garlic, peeled

    3cm piece ginger, peeled

    120g tapioca flour

    5g ground white pepper

    3g salt

     

    Sriracha Mayo

    1 egg yolk

    150ml grapeseed oil

    pinch salt

    1 ½ tbsp sriracha sauce

    2tsp lemon juice

     

    Pickles

    1 continental cucumber, thinly sliced

    1 small carrot, julienned

    200ml vinegar

    50g sugar

     

    Sauce

    50ml soy sauce

    25ml mirin

    25ml Chinese cooking wine

    1 clove garlic, peeled

    3cm stick of ginger, peeled

     

    Sushi Rice

    1 ½ cups sushi rice

    pinch salt

    15ml mirin

    1. Preheat deep fryer to 180C.
    2. For the Fried Chicken, de-bone the chicken and cut the breast, thigh and drumstick meat into bite-sized pieces. Place the chicken pieces into a medium bowl and set aside.
    3. Place the soy sauce, mirin, Chinese cooking wine, garlic and ginger in a blender and process until almost smooth.  Pour over the chicken and toss the pieces to coat. Cover with cling film and set aside in the fridge for 30 minutes.
    4. Place the tapoica flour, pepper and salt into a large bowl and stir to combine.
    5. Drain the chicken pieces to remove excess marinade. Coat the chicken pieces in the flour mix and dust off excess. Working in batches, deep fry the chicken until golden brown, about 5-6 minutes. Remove from the fryer and set aside on paper towel.
    6. For the Sriracha Mayo, carefully crack the egg into the base of a stick blender canister, making sure that it does not break. Add the salt then gently pour in the grapeseed oil. Carefully insert the stick blender, making sure blades completely cover the yolk. Blend, and as the mayo comes together, slowly bring the blender upwards through the mayo to incorporate all of the oil.
    7. Add the sriracha and lemon juice and blend until combined.  Season to taste and set aside in the fridge.
    8. For the Pickles, place the sliced cucumber into a small bow and place the julienned carrot into a separate small bowl.
    9. Combine the vinegar and sugar in a small saucepan and stir over medium heat until the sugar has dissolved.  Remove from the heat and pour half of the liquid over the cucumber and half over the carrot. Set aside to pickle for 20 minutes. Drain and set aside.
    10. For the Sauce, combine all ingredients in a blender and blend until smooth then transfer to a squeeze bottle and set aside.
    11. For the Sushi Rice, rinse the rice under running water until the water runs clear. Place the rinsed rice, salt, mirin and 2 ¼ cups of water into a pressure cooker and cook on high pressure for 7 minutes.  Release the pressure and set aside, keeping warm.
    12. To serve, divide the Sushi Rice between 6 serving bowls. Divide the Fried Chicken between bowls then top with Pickles, some Sriracha Mayo and a drizzle of Sauce. 

     

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