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Sesame Fried Chicken
(10)
Rate this recipe
Preparation
20 min
Cooking
20 min
Waiting
10 min
Makes
4 to 6 appetizers
Featured in RICARDO Magazine Volume 1 Number 4
Nut-free
Lactose-free
Dairy-free
Categories
Ingredients
Wasabi Mayonnaise
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) mirin
2 tsp wasabi paste
Fried Chicken
Canola oil, for frying
1 tbsp (15 ml) mirin
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tbsp toasted sesame seeds
1 tbsp (15 ml) sesame oil
1 tsp wasabi paste
1 tsp cracked black pepper
¼ cup (35 g) unbleached all-purpose flour
¼ cup (128 g) tapioca starch
¼ cup (60 ml) water
½ lb (225 g) skinless, boneless chicken breasts, cut into ¾ x 2-inch (2 x 5 cm) pieces
Preparation
Wasabi Mayonnaise
In a bowl, combine all the ingredients. Set aside.
Fried chicken
Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels or top with a wire rack.
In a large bowl, combine the mirin, soy sauce, vinegar, sesame seeds, sesame oil, wasabi and pepper. Add the flour, starch and water and stir to combine. Let rest for about 10 minutes.
Place the chicken in the bowl with the batter and coat thoroughly. Fry the chicken, 4 to 5 pieces at a time, about 4 minutes or until golden brown and cooked through. Watch out for splattering. Drain on the prepared baking sheet and keep warm. Repeat with the remaining chicken.
Serve with the wasabi mayonnaise.
Note from Ricardo
For crispier chicken, fry all the pieces twice.
Personal Note