- 1½ tsp grated fresh ginger, with its juice
- 3 cloves garlic, crushed
- 50ml sake
- 50ml soy sauce
- 2 tsp sugar
- 700g skinless chicken thigh or breast, cut into 5cm pieces
- Vegetable oil, for frying
- 1 cup potato starch
- ¼ tsp fine sea salt
- ½ tsp black pepper
- Lemon wedge, for serving
Method
Combine ginger, garlic, sake, soy & sugar. Toss chicken pieces in marinade, cover and refrigerate overnight. Pour sufficient vegetable oil into a wok to no more than half full and heat to 180C. Combine potato starch, salt and pepper. Remove chicken from marinade and roll in potato starch mixture. Shake off excess potato starch then fry chicken for 3 minutes, or until golden. Remove from oil and place onto a wire rack to cool. Meanwhile prepare the pickled cucumber. When ready to serve, ensure the oil has returned to 180C and fry chicken pieces for a further minute and the crust is deep golden brown. Serve immediately with pickled cucumber
Serves 4
Pickled cucumber
- 2 Lebanese cucumber, sliced
- 1 tsp sea salt
- 165ml rice wine vinegar
- 60g caster sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbs sesame seeds, toasted
Method
Combine cucumbers and salt in a medium bowl for 10 minutes then squeeze excess juice from cucumbers and drain. Whisk vinegar, sugar, soy and sesame oil until sugar dissolves then pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
