Japanese fried chicken recipe

Details

• Cuisine: Japanese
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Serves: 6

Step-by-step

1. Cut the chicken into 4 cm (11/2 inch) squarish pieces. Combine the shoyu, mirin, sake and garlic in a non-metallic bowl. Working over the bowl, squeeze the grated ginger in your hand, or in a small piece of muslin (cheesecloth), to extract the juice into the other ingredients - discard the fibrous remains. Add the chicken pieces and toss to coat. Cover and refrigerate for 30 minutes - no longer as the flavour will become too strong.
2. Combine all the sauce ingredients except the sesame seeds in a saucepan with 1 tablespoon water. Stir over high heat until the sugar has dissolved, then bring to the boil and cook for about 5 minutes, or until slightly syrupy. Remove from the heat, discard the ginger and set aside.
3. When ready to serve, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
4. Tip the chicken pieces into a colander to drain off the marinade, then place them in a large bowl. Add the starch and burdock and mix well. The mixture should be a little sticky, but not too wet - if it is, add a little extra starch.
5. Cook the chicken in batches for 6-7 minutes, or until the coating is golden and crisp and the chicken is cooked through. Drain well on kitchen paper and keep warm in a low oven while you cook the rest of the chicken.
6. While the last batch of chicken is deep-frying, bring the sauce just to the boil again, then remove from the heat.
7. Place all the chicken in a large clean bowl and drizzle in half the sauce while tossing the chicken. Repeat with the remaining sauce, tossing well to ensure a light, even coating. Sprinkle with sesame seeds, if using, toss again, then serve immediately.