Ingredients
- 2 pcs Chicken Breast
- 1 Cup Cornstarch
- 2 tsp Obento Mirin
- 2 tsp Obento Cooking Sake
- 4 tsp Obento Sushi Soy Sauce
- 125g can Edgell Edamame
- 50g julienne cut carrots
- 50g shredded purple cabbage
- 50g sliced cucumber
- 1 cup sushi rice
- 2 Tbsp Pickled Ginger
- 2 tbsp rice wine
- Kewpie mayonnaise as condiment
Method
- Cut chicken into small bite pieces and place it in sealable bag.
- Add soy sauce, mirin, and cooking sake in the bag. Seal the bag and gently massage the chicken to mix the marinade ingredients. Leave the bag in the fridge for 30-1hr.
- Cook the sushi rice as per packet instructions
- When rice is cook, put the rice wine and let the rice cool down.
- Put and arrange the carrot, cabbage, cucumber, ginger, edamame and rice in a bowl.
- Pat dry the marinated chicken and coat it with cornstarch.
- Deep fry chicken for 3 minutes at 160 degrees. Let it cool down for 3 mins after.
- Deep fry again chicken at 190 degrees for another 3 minutes to achieve crunchiness.
- Cool down the cooked chicken and out it in the bowl.
- Add Kewpie mayonnaise on top of the chicken.
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
- Obento - Sushi & Sashimi Soy Sauce
