Friday, June 24, 2011
600g chicken thigh
100g potato starch
sunflower oil for frying
one beer to sacrifice
shichimi (japanese 7 spice)
40g fresh ginger
tall talk seasonal japanese greens,mizuna,mibuna,komatsuna,shungiku (when available)
black and white toasted sesame seeds
To make the garlic ginger sauce peel and crush the garlic ,thinly slice the ginger, add the soy and mirin and let the flavor develop for half a day.
Cut chicken in to small easy to eat piece soak in beer for 3 hours this will tenderize the chicken.
Drain the chicken and add to well developed soy ginger marinade let this sit for 10 minutes,drain.
Combine potato starch, flour ,shichimi and completely coat each piece of chicken (will turn out more crispy if you do this step as you are frying )
Fry at 180 degrees until golden brown textured like sun. remove and drain on kitchen paper.
shred finely the cabbage and spring onions make a bed of greens ,serve and garnish with sesame oil,sesame seeds kupie (optional) and shichimi,