Ingredients
- Plain flour 1 3/4 cup
- Corn flour1/4 cup
- Baking powder1 tblspn
- S&B Togorashi2 tblspn togorashi
- Chicken tenderloinx 6
- Buttermilk600ml
- Egg whitesx 2
- Open to sushi rice3 cups
- Bonito5gm
- Wakame1 square inch
- Kewpie200ml
- FurikakeAs garnish
- 1 box S&B golden curry
- 540ml water
Method
- Whisk eggwhites and buttermilk in a bowl. Place chicken in buttermilk and brine for 24 hrs in refrigerator
- Combine flour, corn flour, baking powder and togorashi in a bowl and whisk. Season with salt
- Wash rice a minimum of 5 times with cold water until water runs clean. Soak rice in cold water for 20 minutes then discard water.
- Heat oil or deep fryer to 175c.Remove chicken from brine and place in flour. Shake off excess flour then dunk in brine. Place chicken back in flour and coat well. Let chicken sit for 5 minutes to create a "flour glue".
- Combine rice, bonito and wakame in a pot with with 3 cups of water. Cook using absorption method.
- Bring another pot with the water to the boil then turn off. Add S&B curry box and stir to combine and make a sauce.
- Fry chicken in oil until crispy and cooked through. Drain on paper towel. Season with salt and more togorashi.
- Place rice in a bowl.Spoon curry sauce over rice.Place chicken on top of rice.Drizzle Kewpie Mayo over chicken.Spinkle furikake over chicken and rice.
- Enjoy!
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- S&B - Golden Curry Medium Hot
- S&B - Nanami Togarashi/Assorted Chili Pepper
- Obento - Sushi Rice
