Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Poppin Tenders With Seaweed Salad
By: Nicole H
Ingredients
- 600g chicken tenderloins, trimmed and sliced lengthways
- 150g masago arare (rice cracker bits)
- 1/2 teaspoon salt
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 1 tablespoon nashi pear, grated
- 1 tablespoon sake
- 2 teaspoons kewpie yuzu mayonnaise
- 1 teaspoon sesame oil
- 1 teaspoon light soy sauce
- 1 teaspoon chicken stock powder
- 1/2 teaspoon white pepper, ground
- 1 tablespoon plain flour
- 1 tablespoon tapioca flour
- SEAWEED SALAD:
- 200g frozen wakame salad
- 1 cucumber, julienned
- 200g cherry tomatoes, halved
- 100g mixed lettuce leaves, washed
- 2 scallions, thinly sliced
- DRESSING:
- 1/2 tablespoon white miso
- 1/2 tablespoon red miso
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin seasoning
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon rice wine vinegar
- 1 teaspoon yuzu juice
- TO SERVE:
- shichimi togarashi
- kewpie yuzu mayonnaise
- bonito flakes
Product used in recipe
- KEWPIE - MAYONNAISE YUZU FLAVOUR
Method
- In a medium bowl mix together the ginger, salt, garlic, nashi pear, sake, yuzu mayonnaise, sesame oil, light soy sauce, chicken stock powder, white pepper, plain flour and tapioca flour. Add in the chicken strips and coat well. Cover and refrigerate for 1 hour.
- While you wait for the chicken make the dressing. Mix together both miso pastes, the soy sauce, mirin, sesame oil, vinegar, yuzu juice, sliced chilli and sesame seeds. Taste and adjust as necessary. Set aside.
- Heat your oil in a medium saucepan to 160C. Line a plate with paper towel.
- Pour the masago arare onto a plate, remove the chicken from the fridge and roll each chicken strip into the masago arare until coated. Place into the hot oil one piece at a time. You will need to do this in about 4 batches so you don't overcrowd the pot. Deep fry for 2- 3 minutes or until golden and cooked through. Drain on the paper towel. Repeat until all of the chicken is cooked. Turn off the heat. Sprinkle shichimi togarashi over the chicken strips.
- Place the lettuce and seaweed into a bowl with the cucumber and cherry tomatoes, toss through the dressing and divide the salad between 4 plates. Scatter over some scallions and sprinkle some bonito flakes over the top. Divide the chicken strips between the plates. Serve with Kewpie yuzu mayonnaise on the side.
