FRIED CHICKEN

A JAPANESE FAMILY FAVOURITE

These crisp, delicate chicken pieces make irresistible finger food – whichever way you serve them, they’re little bites of happiness.

AUTHOR: RIKA YUKIMASA

DIFFICULTY: EASY

SERVES: 6

INGREDIENTS

  • 1 free-range skin-on chicken thigh fillet
  • 1 tbs fish sauce
  • 1 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 3 drops umami seasoning sauce
  • Vegetable oil, to deep-fry
  • 4 tbs potato starch
  • Coriander, to serve
  • Sweet chilli sauce, to serve

EQUIPMENT

 

METHOD

  1. Prick the chicken 10 times with a fork. Cut into 6 equal pieces. Heat oil to 180°C over medium heat.
  2. Combine chicken, fish sauce, ginger, garlic and umami seasoning in a bowl. Sprinkle with potato starch to coat.
  3. Add to the oil and cook for 3 mins. Reduce heat to low and cook for a further 7-8 mins.
  4. Use tongs to transfer the chicken to a plate lined with paper towel.
  5. Serve with coriander and sweet chilli sauce.

WINE MATCH

RESERVE

Adelaide Hills Chardonnay