Sanzoku-Yaki (Bandit’s Fried Chicken)

• porcje: 2 people
• czas aktywny: 1 hr 20 mins

Składniki

1 Boned chicken leg * Roughly 300~350g

100 g Katakuriko (potato starch)

1 Lemon wedges

Vegetable oil (for deep frying)

MARINADE

2 tbsp Soy sauce

1 tbsp Sake

1 tbsp Mirin

1 clove Garlic

20 g Ginger

1 pinch Ground white pepper

1 pinch Ground black pepper

CABBAGE SALAD

150 g Cabbage

1 tbsp Japanese mayonnaise

Wskazówki

Measure the ingredients for the marinade.

Combine all the liquids and spices in a small mixing bowl, and grate in the ginger and garlic.

Stir well with a spoon to mix them.

Trim pieces of bones and gristles off the chicken thigh, if any.

Cover it with the cling wrap and flatten out by pounding it with a saucepan.

Check if the thigh has even thickness overall.

Put the thigh in a large mixing bowl and pour the marinade.

Rub the marinade well into the meat using a clean sanitized hand or a gloved hand.

Cover with cling wrap and let it marinate in the fridge for an hour.

Meanwhile, using a mandoline slicer, shred the cabbage into a mesh strainer placed in a large mixing bowl.

Soak in cold water for 3 minutes.

Drain and keep in the fridge until plating.

Cut out a lemon wedge.

Take the marinated chicken thigh out and dust thoroughly with the Katakuriko. Leave it for for 5 minutes so that the starch coating will better stick to the meat.

Heat the oil in a pan up to approx. 160℃/320℉.

Fry the thigh for about 4 minutes in total, turning it over after 2 minutes of frying.

Take it out on to a wire rack placed in a tray and rest for 4 minutes.

Increase the oil temperature to 180℃/356℉ and fry the thigh for the second time for 30 seconds to crisp up the crust.

Take the chicken out and cut into long strips.

Place the caggabe salad, a lemon wedge and the Sanzoku-Yaki on a serving plate and put the mayonnaise beside the salad.