Tatsuya fried chicken

Tatsuya fried chicken

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
250g boneless, skinless chicken breast, cut into 4 cm pieces
2 tablespoons japanese mayonnaise
1 tablespoon finely grated daikon
2 tablespoons plain flour
2 tablespoons potato flour
2 egg whites, lightly beaten
oil, for frying
steamed rice, to serve

Marinade

Quantity Ingredient
1 1/2 tablespoons japanese soy sauce
1 tablespoon sake
1 teaspoon grated ginger

Method

  1. To make the marinade, combine all the ingredients in a bowl. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
  2. Combine the mayonnaise and daikon in a small bowl. Set aside for 2 hours to allow the flavours to develop.
  3. Drain the chicken from the marinade and pat dry with paper towel. Place the plain flour on a plate. Lightly dust the chicken with the flour. Add the potato flour to the egg white. Place the chicken in the egg white mixture and toss to coat.
  4. Pour enough oil into a wok or deep frying pan to come 5 cm up the side and place over medium–high heat until shimmering. Add the chicken and cook for 3–4 minutes on each side, or until golden and cooked through.
  5. Drain on paper towel and serve with the daikon mayonnaise and bowls of rice.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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