Culinary Art Studio 2016.Feb.
Ingredients
| Chicken Thigh |
1 piece (250g) ... Cut into bite-sized pieces and marinate for 30 minutes. |
Marinade
| Sake |
1 tbsp |
| Salt |
1/4 tsp |
| Potato Starch |
As needed |
| Frying Oil |
As needed |
Grated Radish Vinegar Sauce
| Grated Daikon Radish |
1-1/2C |
| Soy Sauce |
2 tbsp |
| Sugar |
1 tbsp |
| Vinegar |
1 tbsp |
| Red Chili Pepper |
1 piece ... Thinly sliced |
Garnish
| Kaiware (Radish Sprouts) |
As needed |
| Yuzu |
As needed ... Julienned |
Procedure
- Coat the chicken pieces with potato starch and deep fry until crispy.
- Mix grated daikon radish through red chili pepper to prepare the vinegar sauce.
- Plate the fried chicken, drizzle with the vinegar sauce, top with yuzu, and garnish with kaiware.
