An absolute favourite in our house, this is one of the most requested takeaway style dinner at home. I make no pretence about it’s health benefits but it sure does taste great.
I always have a jar of teriyaki sauce in the fridge, made with equal quantities of soy sauce and mirin, a bit less of white sugar, but you still need enough to get flavour and then some grated fresh ginger and a splash of rice wine. Simmer over a moderate heat until it has reduced a little and sugar dissolved. It will live in the fridge for ages.
For a vegetarian option try Karaage Cauliflower which is also fab.
- 650g chicken thigh fillets, cut into 2-3 pieces (depending on size)
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 egg white, lightly whisked
- 2 cloves garlic, crushed
- 2cm knob fresh ginger, grated
- a good pinch of dried chilli flakes
- 1 cup tapioca starch/potato starch/cornflour/
- oil for frying
- Japanese mayonnaise
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame seeds, lightly toasted
- 1 cup jasmine rice
- edamame beans
- red onion, shredded cabbage etc...
Place the chicken in a shallow bowl with the rice wine, soy, sesame oil, egg white, garlic, ginger and chilli. Refrigerate for at least 30 minutes but longer if you can.
Preheat the oven to 200 C fan bake.
Heat enough oil in a large pot to come to a depth of about 3cm.
Place the tapioca starch, or whatever flour you are using, in a shallow bowl. Season with salt.
Lift pieces of chicken from the marinade and coat with the flour.
Once the oil is hot enough that a tiny pice of bread immediately sizzles then add the chicken in batches, quickly cook until golden and crisp.
Place the chicken in a single layer on a baking paper lined roasting dish and cook in the oven for 5 minutes or so until completely cooked through.
While the chicken is cooking, cook the rice according to packet instructions or your favourite method.
Cook edamame beans in a pot of boiling water until the water comes back to the boil or a little longer if you like them very tender.
Serve rice with chicken, drizzle with mayo and teriyaki sauce, sprinkle with sesame seeds and arrange salad and edamame alongside.