Ingredients
120 gms marinated chicken thighs (cubed)
50 gms all purpose flour
200 gms sunflower oil
40 gms yuzu mayonnaise
150 gms tempura batter
1 gms shichimi togarashi (store bought)
1 gms sakura mix (store bought)
To marinate
42 gms garlic
42 gms ginger
200 gms dark soya sauce
200 gms sake (non alcoholic)
200 gms rice vinegar
Tempura batter
1 cup tempura flour (store bought)
600 ml cup of ice water
Yuzu mayonnaise
450 gms mayonnaise
37 gms yuzu juice
90 gms ponzu sauce
52 gms sriracha chilli sauce
8 gms shichimi togarashi (store bought)
1.25 gms salt
1.25 gms black pepper (crushed)
Ponzu sauce
270 gms ponzu (store bought)
180 gms soya sauce
12 gms rice vinegar
12 gms sake (non alcoholic)
134 gms fresh orange slices
12 gms konbu
15 gms bonito flakes
Method
Mix garlic, ginger, and sake to make a paste in a mixing bowl.
Add dark soya sauce and rice vinegar. Keep it aside.
Cut chicken thighs into small cubes, marinate them with the ginger-garlic mix and keep it aside for 10 minutes.
Once marinated, remove the chicken cubes and dust them with all purpose flour.
Mix flour and ice water by hand (do not use a whisk), and keep some lumps in the batter.
In a pan, add oil and heat it over medium flame.
Dip chicken cubes in the tempura batter and deep fry the chicken in hot oil.
Once cooked, put the chicken on butter paper or baking paper to remove the excess oil. Keep it aside.
Yuzu mayonnaise
Mix all the ingredients and serve as a dip.
Ponzu sauce
For the sauce, take a pan, and add ponzu, soya sauce, rice vinegar, and sake. Give it a good mix.
Now add konbu and heat it over a low flame (do not boil).
In a separate bowl, take bonito flakes and orange slices and pour in the hot liquid. Keep overnight before using it for more flavour.
To assemble
In a serving bowl, arrange the fried chicken pieces, garnish with shichimi togarashi powder and sakura mix, and serve with ponzu sauce and yuzu sauce.
Tips
For more flavour, marinate the chicken overnight.
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