Ingredients
- 2 tbl light soy sauce
- 2 tbl cooking sake
- 1 tbl mirin
- 1/2 tbl toasted sesame seed oil
- Chicken thighs, W/ bone and skin
- 1 cup Rice
- 1/4 cup Rice whine vinegar
- 1tsp salt
- 1/2 tbl sugar
- 5 tbl Kewpie mayonnaise
- 1/2 tbl light soy sauce
- Chilli powder
- Oil for frying
- Cucumber, sliced
- White wine vinegar for pickling
- 1/2 tbl sugar
- Edamame beans
- Spring onion, sliced
- Chili, sliced
- Sesame seeds, toasted
- Cornflour
Method
- Mix 2 tbl light soy sauce, 2 tbl cooking sake, 1 TBL mirin, 1/2 tbl toasted sesame seed oil.
- Remove bone and dice chicken into 3-4cm pieces, leave skin on.Marinate with marinade for 1 hour minimum in fridge (best over night)
- Wash rice and cook.Mix 1/4 cup Rice wine vinegar, 1 tap salt, 1/2 tbl sugar.When rice is cooked, mix with vinegar mix
- Whilst rice cooking. Remove and drain chicken and oat off excess marinade
- Cover in corn flour and shake off excess
- Deep fry at 160°c until just golden, about 3 minutes
- Remove to drain oil whilst doing next batches, repeat.
- Raise oil to 180-190°c and second fry the chicken for 1 minute until golden brown
- Mix 5tbl kewpie mayonnaise with 1/2 tbl light soy sauce and chilli powder to taste .
- Right at the beginning, slice cucumber and cover with enough rice wine vinegar to cover. Mix in 1/2 tbl sugar.Pickle these from start to serving
- Serve chicken with rice, pickled cucumbers & edamame beans. Ganish with sliced chili and sliced spring onion.
- Drizzle Kewpie Mayonnaise sauce over chicken and sprinkle toasted sesame seeds over
Product used in recipe
- Obento - Cooking Sake
