with Pickles

Serves 10

Ingredients

Karaage Chicken

2 cloves garlic, peeled

3cm piece ginger

250ml tamari

125ml mirin

125ml sake

3/4 cup plus 1 tbsp cornflour

20 chicken drumettes

3/4 cup potato starch

3 tsp salt

3 tsp white pepper

Oil, for deep frying

 

Pickles

2 continental cucumbers, chopped into 1cm pieces 

8 radishes, quartered

550ml rice wine vinegar

250ml white wine vinegar

3 tbsp sugar

2 tbsp salt

2 star anise

2 cinnamon stick

2 tbsp Sancho peppercorns

 

Gochujang mayonnaise

150g Kewpie mayonnaise

5 tsp gochujang paste

 

Finely sliced spring onion, to garnish

  1. Heat deep fryer of oil to 180C.
  2. For the Kaarage Chicken, blitz garlic and ginger in food processor until finely minced. Add sauces and blitz to a fine paste.  Stir in 1 tablespoon cornflour and mix well.
  3. Pour over drumettes and marinate, covered in fridge, for 1 hour.
  4. Meanwhile, combine remaining ingredients in a medium bowl, whisking together to combine.
  5. Remove drumettes from marinade and drain off excess liquid.  Roll in combined flours.
  6. Deep fry for 4 minutes or until golden brown and cooked through.  Remove from oil, drain on kitchen paper and set aside.
  7. For the Pickles, place cucumbers and radishes into separate bowls.
  8. Heat remaining ingredients on stove until boiling and sugar is dissolved.  Simmer for around 5 minutes, then remove from heat and sit for at least 15 minutes to cool and infuse.  Strain liquid over cucumbers and radishes.
  9. Leave for at least 30 minutes to pickle then drain and set aside.
  10. For the Gochujang Mayonnaise, combine ingredients together until evenly mixed.
  11. For the Kaarage Chicken, blitz garlic and ginger in food processor until finely minced. Add sauces and blitz to a fine paste.  Stir in 1 tablespoons cornflour and mix well.
  12. Pour over drumettes and marinate, covered in fridge, for 1 hour.
  13. Meanwhile, combine remaining ingredients in a medium bowl, whisking together to combine.
  14. Remove drumettes from marinade and drain off excess liquid.  Roll in combined flours.
  15. Deep fry for 4 minutes or until golden brown and cooked through.  Remove from oil, drain on kitchen paper and set aside.
  16. To serve, pile Kaarage chicken onto a plate, add ramekin of pickles and gochujang mayo .  Garnish with spring onion.  Place Mushroom and Leek Skewers, Soy Bean Sprout Salad, 5 Spiced Duck Breast with Sticky Sauce and Seasoned Rice into separate dishes and serve to share.
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