Ingredients
Main Ingredients
- 2 Medium Chicken Thigh Fillets
- Gluten Free Flour mix
- Canola Oil for frying
- 1tsp Onion Powder
- 1tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp White pepper
- 1 tsp Paprika
- 1/8 Sugarloaf Cabbage
- Soy Sauce (Gluten Free)
- Kewpie Mayonnaise
- 4 tbsp Rice-wine Vinegar
- 2 cups Sushi Rice and 3 cups of water to cook it in.
- 40 g Powdered Potato Flakes
- 1 tbsp Mirin Seasoning
- 1 tsp Sesame Oil
- 1 tsp white sugar
- A dash of fish sauce (optional)
- Leaves for garnish
- Pickled ginger for garnish
- Miso paste for dip/garnish
Method
- Put 2 cups of sushi rice on to cook with 3 cups of water and 2 tbsp of rice-wine vinegar while you prepare the other ingredients. Use a rice cooker if you have one.
- Cut chicken thighs into bite-sized chunks and marinade in a ceramic for 15 minutes at room temperature with 1 tsp white sugar, 1 tbsp rice-wine vinegar, 2 tsp soy sauce and 1 tsp mirin seasoning. Cover while you prepare the frying oil and salad.
- Put the oil in a large deep pot to heat. Monitor periodically, aiming for 180 degrees Celsius.
- Shred the sugar loaf cabbage and toss in a bowl with 1 tbsp rice-wine vinegar, 1 tsp sesame oil, 2 tsp soy sauce, 1 tsp mirin seasoning and a dash of fish sauce if you like it. Store it covered in fridge while the rest of the food is prepared.
- Mix the onion powder, garlic powder, paprika, potato flakes, white pepper, and salt with the gluten free flour. The potato flakes will give it a golden colour and crunchy texture.
- Still wet with the marinade, toss the chicken in the flour and spice mix until evenly coated. Cooking in small batches, place individual pieces carefully into the oil, trying to maintain it at 180 degrees Celsius, and fry for just a few minutes until golden brown. In Japan it is said they are cooked when the chicken pieces are 'the colour of a fox'.Remove the cooked chicken and drain excess oil on a wire rack or paper towel over a plate.
- While allowing the cooked chicken to rest and cool to an edible temperature for 3-4 minutes, fold the now cooked rice to fluff it up.
- Serve a generous helping of rice and salad with a few tasty pieces of chicken, a few bitter green leaves, a bright pink piece of pickled ginger, a little scoop of miso paste, and a healthy squirt of Kewpie mayonnaise.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Sesame Oil
