serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 150 g (5½ oz/1 cup) plain (all‑purpose) flour
- 1 tsp salt, plus extra to taste
- ½ tsp freshly ground black pepper, plus extra to taste
- 500 g (1 lb 2 oz) skinless chicken thighs, cut into bite-sized pieces
- 2 eggs, beaten
- 125 ml (4¼ fl oz/½ cup) neutral oil, for frying
- 100 g (3½ oz) mixed salad leaves
Basic salad dressing
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp caster (superfine) sugar
- 1 tbsp sesame oil
- 1 tbsp ground sesame seeds
Nanban tare
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
Tartare sauce
- ½ onion, chopped
- 1 boiled egg, peeled and chopped
- 4 cornichons, chopped
- 3 tbsp mayonnaise (preferably Kewpie)
- 1 tbsp lemon juice
Instructions
- Combine all of the nanban tare ingredients in a small saucepan over low heat and bring to a simmer to dissolve the sugar and salt. Transfer to a large mixing bowl or container and set aside.
- To make the tartare sauce, soak the chopped onion in water for 5 minutes, then drain, thoroughly dry with paper towel, and combine with the remaining ingredients. Season with salt and pepper to taste and set aside in the refrigerator until required.
- In a large mixing bowl, whisk together the flour, salt and pepper. Coat the chicken in the flour mixture, dust off any excess, then dip in the beaten eggs.
- Heat the oil in a large, heavy-based frying pan over medium heat until the temperature reaches 180°C (350°F); a pinch of flour dropped into the oil should sizzle on contact. Working in batches to avoid overcrowding if necessary, fry the chicken until golden brown on both sides, approximately 3 minutes each side. Remove the chicken from the pan and keep warm; the oil can be reserved for reuse another time.
- For the dressing, mix all the ingredients together until the sugar dissolves and serve. Dress the mixed salad leaves.
- Toss the cooked chicken through the tare to coat, then place on a serving dish. Top with the tartare sauce and serve with the salad.
Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.