Ingredients

    120 gms marinated chicken thighs (cubed)
    50 gms all purpose flour
    200 gms sunflower oil
    40 gms yuzu mayonnaise 
    150 gms tempura batter
    1 gms shichimi togarashi (store bought)
    1 gms sakura mix (store bought)

    To marinate
    42 gms garlic
    42 gms ginger
    200 gms dark soya sauce
    200 gms sake (non alcoholic)
    200 gms rice vinegar

    Tempura batter
    1 cup tempura flour (store bought)
    600 ml cup of ice water

    Yuzu mayonnaise
    450 gms mayonnaise
    37 gms yuzu juice
    90 gms ponzu sauce
    52 gms sriracha chilli sauce
    8 gms shichimi togarashi (store bought)
    1.25 gms salt
    1.25 gms black pepper (crushed)

    Ponzu sauce
    270 gms ponzu (store bought)
    180 gms soya sauce
    12 gms rice vinegar
    12 gms sake (non alcoholic)
    134 gms fresh orange slices
    12 gms konbu
    15 gms bonito flakes

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Ingredient Substitution Guide


Method

Anas Thacharpadikkal/ Gulf News

Mix garlic, ginger, and sake to make a paste in a mixing bowl.

Add dark soya sauce and rice vinegar. Keep it aside.

Cut chicken thighs into small cubes, marinate them with the ginger-garlic mix and keep it aside for 10 minutes.

Once marinated, remove the chicken cubes and dust them with all purpose flour.

Mix flour and ice water by hand (do not use a whisk), and keep some lumps in the batter.

In a pan, add oil and heat it over medium flame.

Dip chicken cubes in the tempura batter and deep fry the chicken in hot oil.

Once cooked, put the chicken on butter paper or baking paper to remove the excess oil. Keep it aside.

Yuzu mayonnaise

Mix all the ingredients and serve as a dip.

Ponzu sauce

For the sauce, take a pan, and add ponzu, soya sauce, rice vinegar, and sake. Give it a good mix.

Now add konbu and heat it over a low flame (do not boil).

In a separate bowl, take bonito flakes and orange slices and pour in the hot liquid. Keep overnight before using it for more flavour.

To assemble

In a serving bowl, arrange the fried chicken pieces, garnish with shichimi togarashi powder and sakura mix, and serve with ponzu sauce and yuzu sauce.

Tips

For more flavour, marinate the chicken overnight.

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